If the beginning premise is to make cornbread muffins, and then you get excited about adding spices, and then molasses, and then browned butter, you arrive at a supremely satisfying cornbread muffin that delivers a “wow” factor beyond expectation. These are the muffins you want to bake. We added a salty maple glaze, because, why not–it is simple to stir together, we saved a couple of tablespoons of brown butter to whisk in, and who doesn’t love maple syrup. Made on the day they are baked, these muffins are amazing, but even served the next day, these muffins hold up moist, with a tender crumb, and utterly irresistible…
- coconut oil baking spray
- 1/2 cup unsalted butter
- 1/2 cup buttermilk
- 1/3 cup sour cream (full-fat)
- 1/4 cup blackstrap molasses
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup medium-fine yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon nutmeg (freshly ground)
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1 cup confectioners sugar
- 1/4 cup heavy whipping cream
- 1 tablespoon pure maple syrup
- 1/4 teaspoon fine sea salt
- Position an oven rack in the center of the oven and preheat the oven to 350ºF/180ºC/gas 4. Generously coat 9 of the muffin cups with baking spray. Line 9 of the muffin cups with paper baking cup liners. Set aside.
- In a small saucepan over medium-low heat, melt the butter. Cook, swirling the pan frequently, until the butter darkens to a nutty brown and the solids drop to the bottom of the pan, about 3 to 5 minutes. Remove from the heat. Measure out 2 tablespoons of the butter and set aside for the Salty Maple Glaze. Measure 6 tablespoons of the butter and place in a medium bowl, along with the buttermilk, sour cream, egg, egg yolk, and vanilla. Whisk to combine. Set aside.
- Attach the KitchenAid® Sifter + Scale Attachment to your KitchenAid® Stand Mixer fitted with the flat beater. Weigh the flour, cornmeal, sugar, baking soda, salt, and spices in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl.
- Give the buttermilk mixture a quick stir, and then, with the mixer running, pour the buttermilk mixture, in a slow steady stream, into the mixer bowl. Beat just until the dry ingredients are incorporated. Be careful not to overmix the batter. Remove the mixer bowl, and use a rubber spatula to blend in any flour remaining on the sides of the bowl.
- Using a #12 scoop (80ml/1/3 cup) or a measuring cup, portion the batter into each of the 9 prepared muffin cups. Bake the muffins until rounded on top and a toothpick inserted into the center comes out clean, about 18 minutes. Cool the muffins in the pan set on a wire rack for 5 minutes. Lift out the muffins and set them on a wire rack to cool completely before adding the glaze.
- To make the glaze, in a medium bowl, whisk together the powdered sugar, cream, maple syrup, and salt. Rewarm the 2 tablespoons of browned butter, if needed, and stir it into the glaze. Spoon 1 tablespoon of glaze on top of each muffin. Let the glaze set for 10 minutes before serving. The muffins are best when served on the day they are baked. The muffins will keep for 2 days in a covered container.
|Calories300Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.