King Arthur Corn Muffins

14068239_10207514329359951_5212672636548917875_nI have an intense love for the corn muffins at Famous Dave’s BBQ. These are not those corn muffins.

The first time I went to Famous Dave’s was for someone’s birthday in college. I love ribs and almost didn’t leave room for the corn muffins. That would have been a mistake. Those muffins and sweet and cake-y and practically dessert.

I have searched for replicate-recipes online but never found anything that was right. And frankly, they distract a little from the meal unless it is BBQ. The sweetness, in my opinion, is a bit much with something like tomato soup. So here is my attempt to create  tender, moist muffin that is full to brim with corn flavor.

I was very professional about it, making multiple variations and serving them to my guests. I tallied the results and here is the winner!

Double Corn Muffins
Adapted from King Arthur Flour
Makes about 15 muffins

1 3/4 c flour
1 c cornmeal
6 tbsp sugar
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/4 c milk
4 tbsp butter, melted
4 tbsp vegetable oil
1 egg
2/3 c frozen corn kernels

Preheat the oven to 375°F. Grease muffin tin and set aside.

Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a large measuring cup, whisk together milk, butter, oil, and egg.

Pour the liquid and corn kernels into the flour mixture, stirring gently until just combined.

Scoop 1/3 c into each muffin tin. Bake for 20-25 min, until cake tester comes out clean.


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Filed under American, Breads & Biscuits, Breakfast

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