Berry Corn Muffins

Tried my hand at baking again, this time Berry Corn Muffins, using a recipe from Martha Stewart for Blueberry Corn Muffins.

Ingredients

Makes 6 large muffins

1 cup (2 sticks) + 2 tbsp unsalted butter, room temperature
3/4 cup sugar + 2 tbsp for sprinkling
3 tbsp honey (substituted 2 tbsp agave syrup)
2 large eggs (substituted 1 egg + 1 portion Egg Beaters)
3 cups all-purpose flour (substituted whole wheat flour)
1 cup yellow cornmeal
3 1/2 tsp baking powder
1/2 cup milk
1 cup blueberries (used 1-1/2 cups frozen berries)

Directions

1. Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims). I used 2 mini muffin pans (24 muffins) and 1 regular muffin pan (12 muffins) lined with paper liners.
2. Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
3. Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
4. Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once.

Here is my tray of completed muffins.

A closeup of the muffin, the sugary sweetness on top.

The muffins were a bit dense for my taste but went well with coffee or tea. My coworkers described it as having more of a scone texture as it was a bit crumbly and had the sugary top.

Next time I’ll try the recommended way but I can’t imagine how big they’ll be as I was surprised at how many mini/regular muffins I was able to make.

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