Double-Corn Muffins

“Double corn” means exactly what it sounds like. Cornmeal in the batter gives these muffins their classic gritty texture and toasty flavor, while a can of whole corn kernels folded in at the end adds bursts of sweet, juicy pop in every bite. It’s corn on corn, and it works.

A pinch of ground red pepper in the dry ingredients adds a whisper of heat that you feel at the back of your throat after a couple of bites. It’s not spicy, just warm. It wakes up the corn flavor without announcing itself.

The mixing method here is the standard muffin technique: dry ingredients in one bowl, wet in another, stir together just until combined. That “just until combined” part is everything with muffins. A few lumps in the batter are fine and preferred. Overmixing activates the gluten and gives you tough, peaked muffins instead of tender, domed ones.

Pro Tips

• Drain the canned corn well. Excess liquid throws off the wet-to-dry ratio and makes the muffins gummy.
• Fill muffin cups evenly. Uneven filling means some are done while others are still raw in the center. A cookie scoop makes this easy.
• Serve warm. These are at their best fresh from the oven when the corn kernels are still steamy and the crumb is tender. They dry out by day two.
• Preheat to a full 425°F (220°C). The high heat sets the outside quickly and gives the muffins a good rise before the crumb firms up.

Variations

• Jalapeño cheddar corn muffins: Add a diced jalapeño and ½ cup shredded cheddar to the batter, as the recipe suggests.
• Honey butter corn muffins: Replace the sugar with 3 tablespoons honey for a more rounded, floral sweetness.