Brown Butter Corn Muffins

I’m quickly realizing with the muffin recipes in Dessert Person that it may be a good idea to actually by a muffin tin; luckily the size won’t impact the taste of the Brown Butter Corn Muffins.

This recipe is great for summer if you prefer to use corn kernels straight from the cob, which is what I did. I forget, however, all the little hairs that have to get picked through! Other than that, the rest of the ingredients were items I typically already have in my kitchen.

Since I was using a cupcake tin, I only coated so many cupcake holes with butter and flour. This made a huge mess with my 24-cupcake tin! I started questioning whether the flour step was really necessary. Once I had the corn off the cob and all the little flossy bits taken out, I cooked that in a pan with honey and butter. While it was cooling, I whisked together the dry ingredients in one bowl, and wet ingredients in another, including the corn and honey mixture. After that, I added the wet ingredients into the dry to create a corn muffin batter.

I filled the cupcake tin with a ¼ cup of the batter. Once I had all the floured cups filled, I decided to risk it and only butter the rest of the cups I needed to fill. I also had barbecue chicken going in a crockpot; I needed to get things moving and avoid a floury mess!

The corn muffins baked for about 17 minutes and became golden brown. With a little butter, they paired great with the barbecue chicken. For those who never grew up with cornbread (as a Midwest girl, I never did, but my husband loves it after living in Georgia), this is a good recipe to start with. Overall, it’s very simple; some cornbread recipes have more ingredients to them to layer the flavor. I would say these corn muffins are pretty “vanilla” in terms of cornbread, but perfect for pairing with something else. I also appreciate the muffin aspect, which always seems to make cleanup a lot easier.

Claire has not yet made a YouTube video about this recipe, but I'll post when she does!