I usually leave it up to the southern restaurants to make the corn muffins but after eating a lot of super dry corn muffins. I had had enough and started on my own to find a super moist and fluffy, yet still crunchy corn muffin. The journey had just begun.
I messed with this recipe for a while, tweaking and messing about with it before I felt like I got the perfect corn muffin. I added two extra types of fat to add moisture and flavor. Don't worry they aren't copious amounts of fat! Just a little of each.
One of them is oil and the other is sour cream. I added oil so that the muffin won't get hard as they cool off. Usually when butter cools it gets hard hence when you're muffins cool, it gets hard. No body likes hard muffins. So oil it was. Next I added some sour cream because it is the perfect fat for muffins. I dont really know why. It just is.
Another part of the corn muffin I really want to enhance was its sweetness. Not too much to over take the muffin but just to make sure you know its a muffin and not a piece of bread. So I dropped in some classic golden honey to make that flavor come through.
Last but not least the corn bits. I find in most grocery stores they have two types of cornmeal. Fine and medium. I like both to be honest. Fine has a smaller amount of texture and disperses nicely throughout the batter while medium has more texture but also more corn flavor as you are biting into a bigger piece of the corn. So to each is own corn meal size but for this recipe I used the medium size.
The ingredients you'll need to make them are:
1 1/4 Cups of Cake Flour
3/4 Cup of Corn Meal
1 Heaping Tablespoon of Baking Powder
1 Teaspoon of Salt
2 Tablespoons of Honey
3/4 Cup of Whole Milk
2 Tablespoons of Sour cream
5 Tablespoons of Oil
3 Tablespoon of Butter
1/2 Cup of Sugar
1.) Mix all the dry ingredients together in a bowl.
2.) In another bowl mix together milk, sour cream, and honey and heat it up until it's warm.
3.) Meanwhile cream together the butter, oil, and sugar until its light in color and fluffy. You can use either your kitchen aid or a bowl and whisk.
4.) Then drop in your eggs in and mix until incorporated.
5.) Grab your warm honey mixture and your dry ingredients and throw them into the butter sugar mix. Beat until it just comes together.
6.) Bake at 375 degrees fahrenheit for 10 minutes in a mini muffin pan. If you are using a regular cupcake muffins then bake for 18-20 mins.