Steve's Muffins

These cornmeal muffins stand out from the usual batch thanks to filbert flour (that’s hazelnut flour) blended into the batter alongside standard flour. It adds a toasty, nutty richness you won’t get from cornmeal alone.

Brown sugar substitute keeps these on the lighter side sweetness-wise, making them a solid pick for anyone cutting back on sugar but still wanting a warm muffin with breakfast. The cornmeal gives great texture with a bit of grit and chew against the tender crumb.

Three eggs and 14 ounces of milk make this a wetter batter than most muffin recipes, so don’t panic when you pour it. That extra moisture is what keeps the finished muffins from turning dry and crumbly, which is a common problem with cornmeal baking.

Chef Tips

• Grease those pans well. Cornmeal batters stick more than regular flour batters, so don’t skimp on the butter or cooking spray.
• Mix wet and dry ingredients separately, then combine with as few strokes as possible. Overmixing cornmeal muffins makes them tough and dense.
• Check doneness at 18 minutes. A toothpick should come out with just a few moist crumbs, not wet batter.

Variations

• Fold in ½ cup fresh blueberries or corn kernels for added texture and pops of flavor.
• Replace filbert flour with almond flour if hazelnuts aren’t available. The nutty quality stays, just with a milder flavor.
• Add 1 teaspoon of cinnamon and a pinch of nutmeg for a spiced autumn version.