Junior's Golden Corn Muffins

Submitted by Roxygirl in Colorado

"These muffins have such a fine grain that they're almost cake-like. They still have that golden corn look and taste and rise high and stately in the oven. Recipe from famous Junior's restaurant in Brooklyn."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 12

ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1⁄2 cup unsalted butter, at room temperature
• 1⁄4 cup vegetable shortening
• 1⁄2 cup sugar
• 2 extra large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk

directions

1. Preheat oven to 400°F.
2. Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
3. Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
4. Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
5. Then, with mixer still running, gradually add sugar, then eggs, one at a time.
6. Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
7. Reduce mixer speed to low.
8. Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
9. Repeat, beating in the rest of the flour mixture, then the rest of the milk.
10. Beat the batter until well blended, about 1 minute more.
11. Spoon into muffin tins, almost up to the top.
12. Bake at 400°F for first 10 minutes.
13. Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
14. Makes one dozen regular muffins or 6 jumbo.

Reviews

[jojobobo40]

REALLY GOOD !

 

[KitchenWitchWay]

I wanted some corn muffins to go with some chili I was making and this looked like a good one to try, so I did! I used whole wheat flour and 2 % milk to cut the calories and make it healthier. They were excellent and a recipe I will be making again. Thanks for sharing Roxy!

 

[Ryan A.]

These corn muffins were absolutely delicious, super moist with delicious corn flavor. They were cake like and not overly sweet. Changes I made to the recipe we're adding 1 cup of sour cream instead of 1 cup of milk. I used 1/3 cup of white sugar and 1/3 cup of packed light brown sugar. Instead of 1/2 cup of yellow cornmeal I used 1 cup of stone ground yellow cornmeal. And instead of 1 1/2 cups of all purpose flour, I used 2/3 cup of all purpose flour and 1/3 cup of cornstarch(corn flour). I reduced the amount of salt to 1/2 teaspoon instead of 1 teaspoon. Since I used cornstarch, I didn't add any baking powder but since I used a cup of sour cream, I added 1/2 teaspoon of baking soda. I also used 1/4 cup of corn oil instead of vegetable shortening. They are also really good having them with butter, honey or jam

 

[bakedapple42]

These were good muffins, but didn't have much corn taste to them. I wouldn't call them a real corn muffin. Anywho, they were good with a little jam on them. Thanks for the recipe.

 

[Vseward Chef-V]

These muffins were wonderful! Just the right sweetness to them and are great for dinner or breakfast. My boys enjoyed them with peanut butter on them ;) great for snacking too! I made two batches and baked them in large muffin pans. Will definitely repeat this one. Thanks for sharing this simple tasty recipe! (Made for "Taste of Yellow" Event - Photo Forum) ~V