Rich and Buttery Corn Muffins

Think muffin are grand? Take this batter and make it into waffles. Even more immediate gratification, it's ALL crispy edges, and the perfect side with chili or soup. Or chicken and gravy. Butterscotch ice cream... You're welcome.

You'll get a much better crown if after mixing the batter (leaving in some requisite lumps) you let the batter sit for 10-15 minutes so the liquids get absorbed by the corn meal and flour.

A twist for those who prefer savory to sweet: skip the Demerara sugar and add crumbled bacon bits to the batter. Best. Muffins. Ever.

I am also wondering about the servings. Do you use a single 12 muffing tin or 2 jumbo 6 muffin tins? It also says "it will be very full" - this seems to mean the "one tin" will be very full. Confusing. You can fill the tins any way you'd like so why not say "fill each cup to the top". I'd love to make these but will hold off, hoping for clarification.

These muffins were delicious - very moist and full of flavor. My issue was it made almost twice the amount needed for 12 muffins so that added to prep time (only have 1 muffin pan) and the cooking time seemed wayyyyy too short. My muffins needed about 23 minutes to be cooked through the middle.

Made sour cream cornbread the other night with essentially the same recipe sans the demerara sugar but a wee bit of dark brown sugar to the batter and added some fried chopped uncured bacon, a sprinkling of red pepper flakes, and cheddar cheese to the mix.

While I loved the muffins, the amount of batter here runneth all over the top of a standard 12 cup muffin pan. Next time I'll keep the amount of batter per cup to about 3/4 full -- and bake the rest in a ramekin or two (or just bake them in buttered ramekins filled 3/4 full.

Well ok, then, I guess you should make chocolate cake. But how is that a helpful comment about corn muffins?

I added fresh corn niblets and sage. Delicious.

Just made these. Delicious! As one reader suggested, I added minced, crisped bacon and some scallions. I used about 2 tbl of the bacon fat and reduced the butter that same amount. I also reduced the sugar to 1/2 cup to keep it more savory. The browned edges were a hit, and we enjoyed the texture from the coarse corn. Thanks for the great recipe. I made a double batch, so I'm thinking of using the leftovers to make a savory bread pudding to go with roast chicken. Fall is here...

Yes, these are rich and buttery and everything the recipe claims. BUT, I believe there’s a misprint in ingredients, especially important if you prefer to do your baking by weight. Two sticks of butter weigh 225 g, not 255 g. I split the difference, and think that it would be better to stick with the 225 g/2 sticks of butter (or maybe even less if you want to try that and can get away with it).

Great muffin - fluffy texture, crunchy tops, flavorful. Only note is about the coarse cornmeal: there must be some variation between brands because the Bob's Red Mill Coarse was really too coarse for this, there were hard bits of corn even after baking that one feared would take out a tooth. Cornmeal with texture is definitely good, but if using Bob's, I would opt for the Medium grind in the future.

Sixteen Tbsp. of butter to yield 12 muffins? Plus sour cream, 12 Tbsp. of sugar, and 2 eggs. Of course these will taste "yummy" because they are crazily rich. For the same calories, I'd rather eat a slice of chocolate cake.

I love corn muffins and this is definitely my favorite recipe now. The crumb is soft and luxurious and the top crunchy. I can’t think of a thing I would change. AND it’s easy. Love, love, love it.

I am a Southerner so do not prefer sweet cornbread. I doubled the 1 tsp of salt and put Maldon sea salt on the top, not Demerara sugar. Still sweeter than I care for, but my husband, who hails from NJ originally, was super pleased with them.