NANCY OLSON'S MINI CORNBREAD MUFFINS

Nancy Olson's Mini Cornbread Muffins image

Provided by Martha Stewart

Yield Makes 20 muffins

Number Of Ingredients 12

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3/4 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/4 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 tablespoon honey
1 tablespoon pure maple syrup
1 large egg
1/2 cup milk
1 1/4 cups fresh or thawed, frozen sweet corn kernels (from about 1 1/2 ears)
2 teaspoons turbinado sugar

Steps:

Preheat oven to 350 degrees. Butter 20 (1/4-cup) muffin cups; set aside.
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
In a large bowl, mix together sugar and butter; stir in honey and maple syrup until well combined. Add egg and continue mixing until well combined. Alternately add flour mixture and milk mixture to sugar mixture, mixing well after each addition and beginning and ending with the flour mixture. Stir in corn kernels until just combined.
Fill prepared muffin cups 3/4 full with corn mixture; sprinkle tops with turbinado sugar. Transfer to oven and bake until tops are golden brown, about 14 minutes. Let cool slightly in pans before serving.