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Breakfast Dessert Savory Sweet  •  August 25, 2022

Brown Butter Cornbread Muffins with Whipped Corn Brown Butter

Brown Butter Cornbread Muffins with Whipped Corn Brown Butter
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Brown Butter Cornbread Muffins with Whipped Corn Brown Butter

Makes about 12 muffins
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Course Breakfast, Dessert
Servings 12 muffins

Equipment

  • Muffin tins
  • Muffin tin liners
  • Small Pan
  • Large Bowl
  • Medium bowl
  • Small Bowl

Ingredients
  

Batter

  • 5 Tbsp unsalted butter
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 2 eggs
  • ¾ cup sour cream or creme fraiche
  • ½ cup buttermilk
  • ¼ cup honey
  • ¼ cup brown sugar

Butter

  • 1 stick 4 oz unsalted butter
  • ⅓ cup frozen sweet corn blended until slightly chunky
  • 3-4 Tbsp honey depending how sweet you’d like it!
  • ½ tsp kosher salt

Instructions
 

  • Preheat oven to 425ºF. Line a muffin tin with paper liners.
  • Meanwhile, brown the 5 Tbsp butter in a small pan over medium heat. You want a nice toasty smelling dark brown butter. Set aside as you prepare the rest of the batter.
  • In a large bowl, whisk cornmeal, flour, baking powder, baking soda, and salt.
  • In a medium bowl, whisk eggs, sour cream, buttermilk, honey, and brown sugar.
  • Mix wet into dry until just combined. Careful not to over mix!
  • Stir in reserved brown butter.
  • Fill muffin tin with batter.
  • Place in oven and bake 15-17 minutes until a toothpick inserted into the center of the cornbread comes out clean. (don’t over bake!)
  • While the muffins bake, prepare the butter.
  • Prepare a large bowl with an ice bath, and place a smaller bowl on-top of the ice bath. Set aside.
  • In a small pan over medium heat, add butter and melt.
  • Once melted whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
  • Once the butter is brown, immediately transfer to the small bowl over the ice bath. Stir in honey, corn, and salt.
  • Whisk butter mixture in the small bowl over the ice bath, constantly, until the butter becomes light in color and has a whipped consistency.
  • Serve muffins warm from the oven with the whipped butter. Delishhh

Notes

**If eating leftovers that aren’t warm, I always warm mine a bit in the microwave, or even better split in half and toasted in a pan with some butter 🙂
Keyword Muffins
Tried this recipe?Let us know how it was!

Tags

  • Muffins

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