Brown Butter Cornbread Muffins
An elevated twist on classic beloved cornbread, these Brown Butter Cornbread Muffins include full sweet corn kernels to complement the rich, nutty flavour of the brown butter.
Servings 10 Muffins
Equipment
- Digital scale
- Large stainless steel skillet
- Baking spatula
- Whisk
- Mixing bowls
- 12-hole muffin pan
- paper muffin liners
Ingredients
- 112 grams salted butter (1/2 cup)
- 150 grams raw sweet corn kernals (1 cup)
- 134 grams white sugar (2/3 cup)
- 2 large eggs, at room temperature
- 116 grams plain Greek yogurt, at room temperature (1/2 cup)
- 168 grams gluten-free all-purpose flour (1 cup)
- 155 grams cornmeal (1 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
- Preheat the oven to 350℉ and line a 12-hole muffin tin with 10 paper muffin liners.
- Heat a large skillet over medium-low heat. Add the butter, distributing it around the pan with a baking spatula as it melts. Once the butter has melted, keep a close eye on it, stirring occasionally. The butter will simmer and become very foamy before it starts to turn a golden brown colour.
- As soon as the butter begins to brown, add the sweet corn kernels to the pan. Cook the corn, stirring constantly, for 3 minutes. Remove the browned butter corn from the heat and transfer to a large mixing bowl. Allow the butter and corn to cool for 5 minutes.
- Add the yogurt, eggs, and white sugar to the mixing bowl with the corn. Whisk until combined.
- In a medium mixing bowl, whisk together the gluten-free flour, cornmeal, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet until the batter is just combined.
- Scoop the muffin batter into the lined muffin tin, then bake for 20-23 minutes, rotating the pan halfway through baking. The muffins are ready when a toothpick inserted in the center comes out clean. Allow the muffins to cool slightly before eating.
- Store the muffins in an airtight container at room temperature for up to four days. If you plan to have the muffins any longer, they can be frozen for up to three months.