CHEDDAR STUFFED CORN MUFFINS

Cheddar Stuffed Corn Muffins image

Provided by Erin Jeanne McDowell

Time 45m

Yield Makes 12 muffins

Number Of Ingredients 12

Nonstick cooking spray
6 tablespoons unsalted butter, melted
2 tablespoons vegetable oil or other neutral oil
1/2 cup sugar
2 large eggs, at room temperature
1 3/4 cups unbleached all-purpose flour
1 cup fine yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 cup buttermilk, at room temperature
6 ounces sharp cheddar cheese, cut into 12 cubes (about 1/2 ounce each)

Steps:

Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.