Introduction
This is a great and easy corn muffin. It stands out from other corn muffins in its use of fresh corn kernels cooked in browned butter. Likewise it uses slightly less flour so they are less dry than a typical corn muffin. These are very good, but not quite as good as the loaded corn bread from Dessert Person.
Recipe Outline
| Recipe: Brown Butter Corn Muffins | Special Equipment: None |
| Source: Dessert Person | Time: 2 Hours |
| Author: Claire Saffitz | Difficulty: 1/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Making The Muffins
Tip 1: Make sure the corn kernels are soft before adding them to the batter. It may take several minutes longer than the book suggests.
Tip 2: Our muffins turned out well, however as written the recipe does not make 12 muffins using a 1/2 cup for each. If you want 12 muffins, consider using slightly less than a 1/2 cup for each.
Final Product
Key Takeaways
- These are best made in summer with fresh corn. If you use frozen kernels, make sure they are completely thawed and dried first.
- Final Score: 3/5 – These are great and easy corn muffins with a nice twist. Definitely worth a try!
JoeSoltzberg.com 