In pursuit of the perfect corn muffin, we think we’ve got the right proportion of ingredients that create a light, moist, and not-too-sweet version of this traditional breakfast favorite. Maybe that’s why customers call them the best corn muffins in town!
11/4 cups yellow cornmeal
11/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
11/2 cups milk
3/4 cup (11/2 sticks) unsalted butter, melted and cooled slightly
MAKES 9 MUFFINS
Preheat oven to 350 degrees.
Grease well 9 cups of a 12-cup muffin tin.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. The batter may be lumpy.
Fill the muffin cups about three-quarters full. Bake for 18–20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake.
Here’s an old-fashioned breakfast treat. The kids will never know they’re eating their oatmeal!
2 cups rolled oats (not quick-cooking oats)
11/2 cups milk
11/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
MAKES I2 MUFFINS
Preheat oven to 400 degrees.
Grease well a 12-cup muffin tin.
In a medium-size bowl, mix the oats and the milk and set aside for 10 minutes.
Meanwhile, in a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix. Batter may be lumpy.
Fill the muffin cups about three-quarters full. Bake for 16–18 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.
Nothing makes a cheerful morning like the smell of fresh muffins baking in the kitchen. These muffins originally called for whole milk, but substituting buttermilk really adds a special tangy moistness. Our friend Johnny Parker wouldn’t think of getting on a plane to go away on business without at least half a dozen of these in his carry-on!
3 cups all-purpose flour
3/4 cup plus 1 tablespoon (for sprinkling) sugar
11/2 tablespoons baking powder
3/4 teaspoon salt
2 large eggs, lightly beaten
11/2 cups buttermilk
6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly
11/2 teaspoons vanilla extract
11/2 cups blueberries, lightly coated with flour
MAKES I2 MUFFINS
Preheat oven to 350 degrees.
Grease well a 12-cup muffin tin.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. Batter may be lumpy. Gently fold the blueberries into the batter.
Fill the muffin cups about three-quarters full. Lightly sprinkle with the reserved tablespoon of sugar. Bake for 20–22 minutes until lightly golden or a cake taster inserted into center of muffin comes out with moist crumbs attached. Do not overbake.
Dried cherries give a new twist to the traditional breakfast crumb bun, and you don’t need to worry about their being in season. At the bakery we have substituted fresh apples for the cherries at times, and even chocolate chips for a slightly sweeter version.
Buns
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup (1 stick) butter, softened
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk
11/2 cups dried cherries
Topping
21/4 cups all-purpose flour
11/2 cups unpacked light brown sugar
1 cup (2 sticks) unsalted butter, softened and cut into small pieces
MAKES 16 BUNS
Preheat oven to 325 degrees.
Grease and flour 16 large muffin cups.
To make the buns: In a medium-size bowl, sift together the flour, the baking powder, the salt, and the cinnamon. Set aside.
In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Add the dry ingredients alternately with the buttermilk, in three parts, beating well after each addition. Stir the dried cherries into the batter. Spoon the batter into the muffin cups.
To prepare the topping: In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Sprinkle topping over buns, being sure to keep crumbs within muffin cups; otherwise they are difficult to remove.
Bake for 20–25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.
This delicate bun topped with a streusel glaze will definitely start your day off right.
Buns
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups (3 sticks) unsalted butter, softened
21/4 cups sugar
6 large eggs, at room temperature
3/4 cup milk
2 teaspoons vanilla extract
Glaze
11/2 cups confectioners’ sugar
3 tablespoons water
Garnish
11/2 cups coarsely chopped pecans or walnuts (or nut of your choice)
MAKES 18 BUNS
Preheat oven to 350 degrees.
Grease and flour 18 large muffin cups.
To make the buns: In a medium-size bowl, combine the flour, the baking soda, and the salt. Set aside.
In a large bowl, on the low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the dry ingredients alternating with the milk and the vanilla extract, in three parts, beating until well incorporated. Spoon the batter into the muffin cups. Bake for 25–28 minutes or until a cake tester inserted into center of bun comes out clean. Remove from oven and allow buns to cool for about 30 minutes.
To make the glaze: In a small bowl, stir together the sugar and the water until smooth. Drizzle the glaze over the buns and sprinkle generously with chopped nuts.
The comforting smell of brown sugar and cinnamon makes these buns a customer favorite. When our busy morning patrons grab one on the go, we like to think they’ll have a peaceful moment in their hectic day as they enjoy it.
Bun
3 cups all-purpose flour
11/2 teaspoons baking powder
11/2 teaspoons baking soda
3/4 cup (11/2 sticks) unsalted butter, softened
11/2 cups sugar
3 large eggs, at room temperature
11/2 teaspoons vanilla extract
11/2 cups sour cream
Topping
11/3 cups firmly packed light brown sugar
2 cups coarsely chopped pecans
2 teaspoons cinnamon
MAKES 18 BUNS
Preheat oven to 350 degrees.
Grease 18 large muffin cups.
To make the buns: In a medium-size bowl, sift together the flour, the baking powder, and the baking soda. Set aside.
In a large bowl, on the low speed of an electric mixer, cream the butter with the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Add the dry ingredients and mix until just combined. Mix in the sour cream. Spoon the batter into the muffin cups.
To make the topping: In a small bowl, mix the brown sugar, the pecans, and the cinnamon. Sprinkle the topping evenly (and generously) over the buns.
Bake for 20–25 minutes or until a cake tester inserted into center of bun comes out clean.
Here’s a terrific quick bread for any time of day. If there’s any left over, this bread is great when lightly toasted and spread with some cream cheese. For an added tart flavor, substitute cranberries for half the apples.
13/4 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
1/3 cup (51/3 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
11/2 cups coarsely chopped golden Delicious apples
1/2 cup coarsely chopped pecans
MAKES 1 LOAF
Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan.
In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50–60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.
Jennifer and good friend Peggy Williams bake this every year at Thanksgiving to bring to their family dinners. People always ask us for the recipe, and we’ve decided to share it with you.
2 cups all-purpose flour
1 cup plus 1 tablespoon (for sprinkling) sugar
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup plus 2 tablespoons orange juice
1 large egg, at room temperature
1 tablespoon grated orange zest
2 tablespoons unsalted butter, melted
1 cup whole cranberries, coarsely chopped
MAKES 1 LOAF
Preheat oven to 350 degrees.
Grease and flour a 9 x 5 x 3-inch loaf pan.
In a medium-size bowl, combine the flour, the sugar, the baking powder, the baking soda, and the salt. Set aside.
In a large bowl, mix the orange juice, the egg, the zest, and the butter. Add the dry ingredients and mix well. Add the cranberries and combine.
Pour the batter into prepared pan. Sprinkle the top with the reserved tablespoon of sugar. Add a few cranberries on top for decoration if desired. Bake for about 1 hour or until a cake tester inserted into center of loaf comes out clean. Let cool for 20 minutes before serving.
VARIATION: Add 1/2 cup poppy seeds instead of cranberries for a delicious orange-poppy bread.
Here’s a great morning quick bread that can be enjoyed any time of day. We chose to make this in a tube pan so you’ll be sure to have extra on hand.
21/2 cups all-purpose flour
11/2 teaspoons baking powder
1/4 teaspoon salt
11/4 cups vegetable oil
11/4 cups sugar
3 large eggs, at room temperature
1 cup evaporated milk
1/3 cup milk
1 tablespoon vanilla extract
1/4 cup poppy seeds
MAKES 1 BREAD
Preheat oven to 375 degrees.
Grease and flour a 10-inch tube pan.
In a large bowl, sift together the flour, the baking powder, and the salt. Set aside.
In a large bowl, mix the oil and the sugar. Add the eggs one at a time, beating after each addition. Add the evaporated milk, the milk, and the vanilla extract. Add the dry ingredients and mix well. Stir in the poppy seeds. Bake for 45 minutes or until a cake tester inserted into center of bread comes out with moist crumbs attached. Let cool for 20 minutes before serving.
It’s the peanuts that add a bit of crunch and texture to this breakfast and teatime favorite. A healthy treat that’s not overly sweet—enjoy!
1/3 cup (51/3 tablespoons) unsalted butter, softened
1/2 cup sugar
2 large eggs, at room temperature
11/2 cups mashed ripe bananas
1/3 cup milk
2 cups sifted self-rising flour
1/2 cup finely chopped, unsalted peanuts
3/4 cup chocolate chips
MAKES 1 LOAF
Preheat oven to 350 degrees.
Grease and flour a 9 x 5 x 3-inch loaf pan.
In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar until fluffy, about 2–3 minutes. Add the eggs one at a time. Add the mashed bananas and the milk. Mix in the sifted flour until well combined. Stir in the peanuts and the chocolate chips. Pour the batter into prepared pan and bake for 45–55 minutes or until a cake tester inserted into center of loaf comes out clean.
Let cool for 20 minutes before serving.