My first savory muffins! Because while I do love starting my day off with sugar, sometimes, it’s nice to mix things up a bit.
Rosemary Corn Muffins (11 of 750)
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (24 minis)
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3 tbsp granulated sugar
- 2 tsp finely chopped fresh rosemary
- 1 egg
- 1/4 cup vegetable oil
- 1 cup buttermilk (or skim milk)
- 1 1/4 cup fresh or frozen (thawed) corn kernels (optional)
- Preheat oven to 375F.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda.
- In a medium bowl, whisk together sugar, rosemary, egg, and oil until well blended. Whisk in buttermilk until blended.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in corn (if using).
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 16 to 19 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool completely.
The combination of cornmeal and rosemary is a pretty classic one and they pair together really nicely in these muffins. They aren’t overly savory, but they’re a nice twist on the classic sweet cornmeal muffins.
Now let’s talk texture. I discovered, completely by accident, that buttermilk actually makes a huge difference in the batter and texture of the muffins. Who knew? I never have buttermilk or even regular milk in the fridge because I don’t drink milk anymore, so I keep powdered skim milk specifically for baking. If you’ve ever used the stuff, you know how it is – that shit is watery, but it does the trick. But I did happen to have some buttermilk leftover from my homemade butter, so I figured I would use that up for these muffins.
Buttermilk makes for a thicker batter and denser muffins and skim milk (powdered or not) makes for a much thinner batter and lighter muffins.
Either way, these muffins are pretty delicious, so it all comes down to personal preference. I am all about looks when it comes to baking, so I’ll be sticking with the skim milk version. I also prefer this version for breakfast since they’re so light and crumbly. The denser muffins made with buttermilk would be great in winter with a hearty stew or chili.