We’ve made these muffins twice already.
The first time I followed the measurement recipe (I’ve been following the weights on all the recipes until now) just to see how things would turn out. Like the lemon muffins the batter is quickly mixed and then left to rest in the refrigerator for up to 36 hours.
We had these muffins for dinner and my husband loved them. I liked them. I’m not a fan of corn kernels in my muffins so I knew that would be an issue, and it was. Also, I found them too sweet. I like honey butter or even jam on corn muffins, but they were too sweet for that.
I also have to say I’ve not been having much success with the muffin recipes instructions to preheat the oven to 425 and then reduce to 325 once the muffins go into the oven. They do get a nice spring but they do not brown well at all.
The second time I made the muffins I left out the corn kernels and reduced the sugar to 1/3 cup. I was much happier with the flavor of these. I know the husband liked them because he immediately packed two of them up to take to the office for breakfast the next day.
I played around with the baking temperature this time as well. Most of my other muffin recipes bake at 375 so I gave that a shot. The muffins rose straight up like a soufflé rather than a pretty domed muffin. However, they did brown much better. I think next time I’ll try 350 and see what that does.
Corn kernels or not, more or less sugar, they were a tasty muffin with a very cake like texture. Give them a try and let me know what you think.
- – marcella