Honey-Cheese Corn Muffins
These corn muffins have delicious tops that are worth the last bite. Soft, dense, creamy and I could almost say “cushion-y” muffin body that is so, so nice to bite into, you won’t feel like you’re eating it just to get to the “top” — ‘know what I mean? They are GOOD.
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I think I should start by saying that these are all gone. I baked them the previous night and between me and my brother, we finished all 8 of them in less than 24 hours. I thought 8 was too many and enough to share outside of the house. Either we were hungry or these were really good. Hah!
Most of you know by now that I love tinkering with a good recipe. It doesn’t matter what you tell me, I just will. I blame it really on my university “training” where we were not spoon-fed at all and we basically had to live by the “find your own creative means” mantra to get the end results. In the beginning this was something I detested because hey, I just got out of a sheltered private Catholic high school life and I’m being thrown into the lion’s den. I eventually loved it…thrived in it. And now here we are. Unless there’s no leeway (e.g. following instructions for a camera), I will tweak to my heart’s content. It does not satisfy me to just do what’s been done. I like to play, especially with food. Cooking has satisfied my creative hunger (pun hehe) like no other. And I get fed, too. :-)
SOOO… (good lord I babble a lot), when I saw Elle’s corn muffins, there was no question that when I make them I will mess with them. [Sorry, hun.] She used Gale Gand’s Featherlight Muffins recipe. I noticed that that the tops looked soft, and I would like them a bit harder, but not too hard that it will scrape the roof of my mouth. When I checked the ingredient list I got a bit worried about the mere half cup of sugar for a cup of flour. I didn’t think that was enough sweetness for me, so I added honey to add a little more. Plus I increased the temperature to 400°F to hopefully give that little crisp at the top which I just love about muffins.
I wanted to make ones like the Kenny Rogers corn muffins, which I really, really love, but we didn’t have corn nibblets. Hmph. To remedy this need for another ingredient and to further experiment, I added crumbled aged creamy cheddar cheese to just four of the muffins.
You’ll see melted cheese peeking on the right muffin, which has it. The left one is ‘plain’.
The ones with cheese are so incredibly good!!! And you know what? I would like to have more and bigger chunks of cheese next time. Yum, yum. Stick with good cheese, though.
I waited for the muffins to bake until it started to brown on the sides, which took about 17 minutes and 30 seconds [no really!]:
The brown part that you see? I always eat that the last. Yummers!
Here’s my army of eight that have dutifully served their duty to feed and be delicious:
I used tart shells because I didn’t realize that there are no muffin pans at my parents’ house. Hrmm.
Okay, so here’s the verdict on my little experiment:
Good things about these muffins: A delicious muffin top that’s worth the last bite for and it’s not too hard either, I’d say they were crunchy/chewy. Soft, dense (but not too much that you get full with one muffin), creamy and I could almost say “cushion-y” muffin body that is so, so nice to bite into, you won’t feel like you’re eating it just to get to the “top” — ‘know what I mean? They are GOOD. I like the sweetness of this — it’s perfect for me. The cheese is a really nice touch and I won’t make them without next time. Make this as a breakfast treat and people will be running to the kitchen to wait — no, DEMAND — for them, because not only are they so divine to the olfactory senses plus they live up to the aromatic hype. I can still remember how they smelled right out of the oven! MMMMMM….yummm. Can’t wait to make the next batch tonight!
Bad thing about these muffins: You’ll be able to finish them in a wink. I could have easily eaten ALL of them by myself.
Ok, on to the almost step-by-step photos and recipe.
I’ll post the PDF recipe tomorrow done!, which is going to be our blog’s FIRST YEAR. I still can’t believe it’s that old.
Honey-Cheese Corn Muffins
» Download the print-ready PDF recipe
- 1 cup all-purpose unbleached flour
- 1/2 cup yellow cornmeal
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup milk
- 1/4 cup honey
- 1 stick unsalted butter, melted
- 1 tbsp crumbled aged cheddar (1 tbsp for half the batter, 2tbsp for the whole recipe — for a “slight” cheesy flavor. Feel free to add more!)
- Grease or line muffin pans, or tart shells for that matter. Either of them will work.
- Pre-heat oven to 400°F.
- Mix the dry ingredients together, minus the cheese.
- Whisk eggs, milk, and honey.
- Add butter and dry ingredients incrementally to the liquid mixture.
- Fold in the cheese.
- Fill the muffin cups and leave about 1cm from the top.
- Place in the oven and back for about 17 minutes. Watch it after 15 minutes (it is ok, but not brown enough) to make sure you get the consistency you want.
- Take it out of the oven and let it sit in the pan for 10 minutes before putting on a cooling rack to completely cool. I find that these taste much better after they’re cooled, but it’s still awesome when warm. Freshly baked muffins are always good. ;-)