Corn Muffins

Ingredients

• 1 3/4 cups King Arthur Gluten-Free All-Purpose Flour
• 1 cup Gluten-Free Cornmeal
• 1 1/4 cups Buttermilk (or Heavy Cream)
• 8 tablespoons Unsalted Butter, softened
• 3 tablespoons Honey
• 1 Large Egg
• 2 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Table Salt
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar
• 2 tablespoons Melted Butter (for brushing)
• 1/2 cup Corn Kernels (optional)

Instructions

1. 1

   In a large bowl, whisk together the gluten-free flour and cornmeal. This ensures even distribution for a perfect texture.

2. 2

   Pour in the buttermilk (or heavy cream) and stir gently until just moistened. Don't overmix!

3. 3

   Cover the bowl and let the mixture rest at room temperature for 2-3 hours, or refrigerate overnight. This allows the cornmeal to soften and the flavors to meld.

4. 4

   Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin generously, or line with paper liners and grease the liners.

5. 5

   Add the softened butter, honey, egg, baking powder, baking soda, and salt to the bowl with the cornmeal mixture. Add vanilla extract and apple cider vinegar. Beat on high speed for 1-2 minutes. Don't be shy – this helps develop the muffin's structure!

6. 6

   Gently fold in the optional corn kernels.

7. 7

   Spoon the batter evenly into the prepared muffin tin.

8. 8

   Bake for 22-24 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

9. 9

   Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then, transfer the muffins to the rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.