Because my husband loves corn muffins, I decided I'd give Dorie's recipe (from Baking) a try. Neither of us likes chunks of corn in our cornbread, so I left out the can of corn and skimped a little on the flour to compensate for the left out moisture. I also didn't use corn oil, just plain old vegetable oil. So mine weren't really the corniest corn muffins.
The muffins were quick and easy to make, and we both liked the flavor. They weren't quite as sweet as we like our cornbread, so I'll probably add more sugar next time. It's hard to really judge them, though. I ate one, my husband ate one, and the dog stole the rest out of the bag while we were in bed. (Our dogs love muffins, and they have quite a talent for extracting them from small holes in packages.)
Corniest Corn Muffins (adapted from Baking, Dorie Greenspan)
1 C all-purpose flour
1 C yellow cornmeal
6 TB sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 C buttermilk
3 TB unsalted butter, melted and cooled
3 TB oil
1 large egg
1 large egg yolk
Center a rack in the oven. Preheat oven to 400 F. Butter or spray the 12 molds in one regular-size muffin pan or use paper muffin cups. Place the pan on a baking sheet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, melted butter, oil, egg, and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough--the batter will be lumpy. Divide the batter evenly among the muffin cups.
Bake for 14 to 18 minutes, or until muffins pass the knife test. Transfer the pan to a rack and cool for 5 minutes before removing muffins.