Sweet Corn Muffins

Here in Manhattan, the Union Square Greenmarket has blessed its customers this summer with the sweetest, most tender corn imaginable.

Fresh corn is always plentiful and delicious in the summer months.  A perfect ear of corn instantly takes me back to the summer dinners I enjoyed with my family.

The kernels are so incredibly juicy and sweet.  Corn has been at the base of many of my summer salads this season - quickly grilled or lightly sauteed with an equally delicious tomato.

But this year's crop has been the most succulent I can recall.  In fact, Mike has taken to eating the kernels straight from a freshly husked ear of corn.

"This...corn...is...amazing!" he exclaims, barley audible between each mouthful.

Another delicious and simple way to use the corn is in a cornbread, which I love making into little muffins.

Until this summer, I have never enjoyed kernels in my cornbread, likely because they are usually of the frozen varietal and somewhat mushy and tasteless.

But combined with farm fresh corn kernels, retaining just a bit of crunch, these muffins are delightful.

Add a touch of sweet cream butter and try to eat just one.

Sweet Corn Muffins

from Dolcetto Confections | Allison M. Veinote

makes 8 muffins

Ingredients

3/4 cup all-purpose flour

1/2 cup cornmeal

1 1/2 teaspoons baking powder

1/4 teaspoon table salt

1/4 cup granulated sugar

2 tablespoons unsalted butter

2 tablespoons honey*

1 large egg

1/2 cup whole milk

Kernels from 2 ears of corn

*Note: for corn muffins to be served with breakfast, I like to substitute 1 tablespoon honey + 1 tablespoon maple syrup.

Preparation Instructions

Preheat oven to 325 degrees.  Prepare muffin pan with non-stick spray and liners.

Combine flour, cornmeal, baking powder and table salt in small mixing bowl.  Whisk to combine and set aside.

In stand mixer fitted with paddle attachment, cream sugar and butter on high speed until light and fluffy, about 3 minutes.

Add honey (or honey and maple syrup, if using breakfast substitution) to butter mixture.  Paddle on high until very fluffy, about 4 minutes.

On low speed, add egg to butter mixture.  Paddle until incorporated.

Alternately add the milk and flour mixture to the butter mixture, paddling until just combined.

Remove batter from mixer and fold in fresh corn kernels.

Evenly divide the batter among the prepared muffin pan.

Bake until golden, about 28 minutes.

Remove from oven and allow to cool slightly.

Serve with sweet cream butter.