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Ultra-Rich Corn Muffins

Source of Recipe


From "Great Coffee Cakes, Sticky Buns, Muffins and More" by Carole Walter



List of Ingredients



• 1/3 cup (2/3 stick) unsalted butter
  
• ¼ cup canola oil
  
• 1¼ cups stone-ground cornmeal, spooned in and leveled
  
• ¾ cup all-purpose flour, spooned in and leveled
  
• 1/3 cup sugar
  
• 1 Tbsp baking powder
  
• ¾ tsp salt
  
• ¼ tsp baking soda
  
• 1 cup canned yellow cream-style corn
  
• ½ cup sour cream
  
• 3 large eggs
  
• 2 Tbsp milk
  
• 1 tsp pure vanilla extract
  






Instructions



1. Position rack in lower third of oven. Heat oven to 400° F.
   Place butter in heavy 2-quart saucepan and melt over low heat. Continue to simmer, skimming foam from top as it forms. Butter is ready when it is rich golden brown and has nutty fragrance. This will take 5 to 7 minutes or more. Watch carefully to avoid burning. Pour browned butter into glass measuring cup and add oil. Spoon scant 1 teaspoon of tepid butter/oil mixture into each cup of standard muffin pan.
   
   
2. In large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In medium bowl, combine corn, sour cream, eggs, milk, and vanilla. Make well in center of dry ingredients and add liquids, along with remaining butter/oil mixture. Using oversize rubber spatula, incorporate dry ingredients into the liquids by pushing them from the side of the bowl toward the center. Do not overmix; it's okay if batter is slightly lumpy.
   
   
3. Portion level scoops of batter into muffin cups using No. 16 ice cream scoop (¼-cup capacity). Bake 20 to 22 minutes, or until muffins are golden brown and tops are springy to touch. To ensure even baking, toward end of baking time, rotate pans top to bottom and front to back. Remove from oven and place on rack to cool. Store at room temperature, tightly covered with plastic wrap, for up to 3 days. These muffins may be frozen.
   
   Makes 12 muffins.