Massachusetts Corn Muffins

Name: Massachusetts Corn Muffins
Prep time: 10 min
Total time: 40 min
Ingredients: 1 cup plus 2 tablespoons yellow cornmeal; 1 cup all-purpose flour; 0.667 cup sugar; 1 tablespoon baking powder; Coarse salt; 0.25 cup sunflower or safflower oil; 4 tablespoons unsalted butter, melted; 2 tablespoons mild honey, such as acacia or orange blossom; 2 large eggs, lightly beaten; 1 cup whole milk

3.2

(201)

3 Reviews

By

Martha Stewart

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

40 mins

Yield:

1 dozen

A hint of honey enhances the flavor of the corn without overwhelming it.

Ingredients

1 cup plus 2 tablespoons yellow cornmeal
1 cup all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
Coarse salt
¼ cup sunflower or safflower oil
4 tablespoons unsalted butter, melted
2 tablespoons mild honey, such as acacia or orange blossom
2 large eggs, lightly beaten
1 cup whole milk

Directions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. Whisk together cornmeal, flour, sugar, baking powder, and 1 1/4 teaspoons salt in a large bowl. Combine oil, butter, and honey; stir in eggs and milk. Stir oil mixture into cornmeal mixture. Divide batter evenly among baking cups.
Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool for 10 minutes.