I find muffins (along with scones) to be the ideal breakfast food for a home on the go. I frequently run out my front door every morning with a coffee in one hand and some form of breakfast in the other.
This corn muffin base is from the Bouchon Bakery cookbook. I received a copy as a Christmas gift last year, and I turn to it when I’m looking for an ultra-precise recipe. This book is anything but simple. Even a muffin requires advanced planning and a 36 hour resting period in the fridge. The author mentions rest allows the flour to fully hydrate, which makes the muffin crumb tender. Well, it works. These muffins are airy, light, and really delicious.
I know weighing ingredients before baking is an idea most people rebel against, but it’s really the only way for me to consistently bake well. Most bakers never weigh or measure a thing and they manage to create beautiful confections every time. I’m not one of those people.
I made some minor changes to the original recipe. I added corn flour in place of the cornmeal, because I simply don’t care for the texture it imparts. I had some berries in the fridge I needed to use, so I folded some raspberries into the batter just before I scooped and baked them. I think blackberries, or a mix of your favorite berries, would be lovely in this.
Sweet Corn and Raspberry Muffinsadapted from the Bouchon Bakery cookbook
- 201 grams | 1 ¼ cups + 3 tablespoons all-purpose flour
- 51 grams | ⅓ cup fine cornmeal (I used 51g of corn flour here)
- 12 grams | 2 ½ teaspoons baking powder
- 135 grams | ½ cup + 3 tablespoons granulated sugar
- 7.2 grams | 2 ½ teaspoons kosher salt
- 168 grams | 2/3 cup whole milk
- 90 grams | ¼ cup + 2 tablespoons eggs
- 90 grams | ¼ cup + 2 ½ tablespoons canola oil
- 72 grams | ½ cup + 2 tablespoons frozen corn kernels
- 6 ounces | ¾ cup fresh raspberries
I follow the muffin method when mixing muffin batter.
- Combine Dry
- Combine Wet
- Add wet to dry
- fold until combined
If this is too simplistic, here’s instructions:
Sift the dry ingredients together into a medium size bowl. Gently whisk the bowl contents to evenly disperse the ingredients.
Combine all the wet ingredients in a separate bowl and whisk until they’re fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Grab a spatula and fold the mixture together until it’s roughly 50% combined. Add the corn kernels and continue to fold until all ingredients are just combined. There can be a few lumps. They’ll disappear when baked. Lastly, cover the bowl with plastic wrap and let the batter rest in the fridge at least overnight, or for up to 36 hours.
Preheat oven to 425°F.
Prepare muffin tin with cooking spray and/or muffin cups. Remove the batter from the fridge and gently fold in the berries. Divide the muffin batter equally amongst the muffin tins. This recipe is originally designed for a jumbo six muffin pan, but I’ve managed to squeeze about ten small muffins out of it.
Once the oven’s preheated place the pan on the center rack in the oven, and lower the oven temperature to 325°F. Bake muffins for about 25 – 30 minutes, rotating once halfway through baking. The muffins are done when they’re golden brown and a toothpick inserted into the center comes out clean. Cool completely before enjoying.
These muffins are best the day they are baked, but will last around three days if wrapped well and kept at room temperature. They can also be wrapped individually and frozen for up to one week.