NANCY OLSON'S MINI CORNBREAD MUFFINS
These cornbread muffins are courtesy of Gramercy Tavern chef Nancy Olson and are used to make her Blueberry Corn Ice Cream Sundae.Photo credit: Bill Bettencourt
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Yield Makes 20 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter 20 (1/4-cup) muffin cups; set aside.
- In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
- In a large bowl, mix together sugar and butter; stir in honey and maple syrup until well combined. Add egg and continue mixing until well combined. Alternately add flour mixture and milk mixture to sugar mixture, mixing well after each addition and beginning and ending with the flour mixture. Stir in corn kernels until just combined.
- Fill prepared muffin cups 3/4 full with corn mixture; sprinkle tops with turbinado sugar. Transfer to oven and bake until tops are golden brown, about 14 minutes. Let cool slightly in pans before serving.
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Ann gitau
[email protected]I made these muffins for my family and they loved them! They said they were the best cornbread muffins they've ever had.
LUKMAN SALLAUDEEN
[email protected]These muffins are the perfect addition to any meal. They're great for breakfast, lunch, or dinner. I also love them as a snack.
Dhana Magar
[email protected]I've been making these muffins for years and they're always a crowd-pleaser. They're moist and flavorful, and the perfect size for a snack or side dish.
Venicious Veni
[email protected]These muffins are delicious! I love the sweet cornbread flavor and the crispy edges.
Charley
[email protected]These muffins are so easy to make, even a beginner can do it. They're also a great way to use up leftover cornbread.
Thabang Tlailane
[email protected]I've made these muffins several times and they're always a hit. They're the perfect size for a snack or side dish, and they're always moist and flavorful.
Lawrenta Chidi
[email protected]I made these muffins for a brunch party and they were a huge hit. Everyone loved them!
Getahun Eskeziya
[email protected]These muffins are a great way to use up leftover cornbread. They're also a great way to get kids to eat their vegetables.
Malak Maryam
[email protected]I've been looking for a good cornbread muffin recipe for a while and I'm so glad I found this one. The muffins are delicious and they're so easy to make. I'll definitely be making them again.
Bayere pleasant
[email protected]I made these muffins for my family and they loved them! They said they were the best cornbread muffins they've ever had.
Hadeer Basuoni
[email protected]These muffins are the perfect addition to any meal. They're great for breakfast, lunch, or dinner. I also love them as a snack.
Robert Lester
[email protected]I've tried other cornbread muffin recipes, but this one is by far the best. The muffins are always moist and fluffy, and they have a perfect balance of sweetness and cornbread flavor.
Nouman Nomi
[email protected]I made these muffins for a potluck and they were gone in minutes! Everyone raved about how delicious they were.
Sk_Khokon_Dj
[email protected]These muffins are so easy to make, even my kids can help. They love the sweet cornbread flavor and the crispy edges.
Yusuf Baluch
[email protected]I've been making these muffins for years and they're always a crowd-pleaser. They're moist and flavorful, and the perfect size for a snack or side dish.
Bibison Chaudhary
[email protected]These mini cornbread muffins were a hit at my last party! They were so easy to make and everyone loved them.