The Ultimate Corn Muffin
FROM SUBSTACK
One of the things I did with every batch was bake the muffins using tulip muffin liners so I could make larger and potentially puffier muffins. I baked only 4 or 5 of these larger muffins at a time, staggering them in the tin to allow more heat to reach each muffin so they could bake more evenly. The downside? It takes twice as long to bake all the muffins. The second batch tended to be a bit puffier, so don’t be concerned if you have to let the batter sit a little before baking (it’s a good thing). Can you bake all the muffins at once? Sure. I’m splitting hairs here—they’ll still be great. And if you’re using tulip liners, you’ll still have 3 or 4 extra unfilled holes if you’re using a 12-cup muffin tin.
MAKES 9 TO 12 * DEPENDING ON SIZE
For the dry ingredients:
1¼ cups/160 g all-purpose flour
¾ cup/96 g fine yellow cornmeal
½ cup/20 g freeze-dried corn, ground to a fine powder (optional)
