Buttermilk Corn Muffins

🧂 Ingredients

• ½ cup (65 g) whole wheat pastry flour
• ½ cup (60 g) unbleached all-purpose flour
• 1 cup yellow corn meal, fine

  I used Arrowhead Mills brand
• 4 tablespoons (48 g) granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• dash of ground nutmeg
• 1 cup (240 mL) cold buttermilk
• 3 tablespoons (45 g) butter

  melted and cooled
• 2 tablespoons (30 mL) canola oil
• 1 large egg, plus 1 egg yolk
• ½ cup frozen corn kernels

  optional

Instructions

• 1 Preheat oven to 400°F (204°C) with a rack in the center position. Grease a
  standard muffin tin or line it with paper lines. Place the muffin pan on a
  standard sheet pan. Set aside.
• 2 In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose
  flour, yellow cornmeal, sugar, baking powder, salt, baking soda, and nutmeg.
• 3 In a separate medium mixing bowl, whisk together the buttermilk, melted butter,
  canola oil, egg, and egg yolk. Add the wet ingredients to the dry ingredients,
  and stir with a spatula until the dry ingredients are just incorporated. Do not
  overmix. Fold in the frozen corn kernels, if using.
• 4 Divide the batter evenly among the greased or lined muffin tin and bake for 15
  to 18 minutes or until golden brown. Allow the muffins to cool in the pan on a
  rack for a few minutes, then remove the muffins from the tin, and serve warm
  with salted butter, honey, or warm maple syrup.

Nutrition Info