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A Muffin to Top Them All

It may not be as stylish as kouign-Amann or Cronuts, however, a buttered, toasted corn muffin is a wondrous thing. 

When was the last time you saw a plain corn muffin out in nature? Not a blueberry corn muffin. Not cornbread. Not extravagant Italian polenta cake. I mean a basic, brilliant domed corn muffin, similar to the ones my grandma used to heat from a Jiffy box blend, except ideally produced using scratch. 

You might not have seen their nonattendance, however, I have, as far back as I began needing them fanatically during the long a very long time of my pregnancy when I'd get them from burger joints, toasted dull with additional margarine. 

In any case, of course, you may have been diverted by the more colorful charm of kouign-amanns, Cronuts and babka. 

While they may not be trendy, in my psyche, an incredible corn muffin, with its crunchy top and brittle surface, is the best sort of muffin. Be that as it may, for the majority of us, the best way to get one is to heat it at home. 

Fortunately, they're especially simple and direct to make. There is no not insignificant rundown of nuts and add-ins to amass, no natural product to caramelize. Simply combine a couple of dry fixings, crease them into the wet ones and pop everything into the broiler. It's under an hour from needing to nibbling, and you'll even get the opportunity to eat them warm. 

This formula is about as super-rich as corn muffins go. Made with a lot of liquefied margarine and acrid cream, they have a damp inside that is delicate and fragile. Not very sweet, there's simply enough sugar to isolate them from cornbread, however without veering into cake an area. 

The best part might be the pleasingly lumpy surface, a consequence of the coarse, or stone-ground, cornmeal. Dissimilar to the fine stuff on most market racks, coarse cornmeal has a natural flavor and a nubby surface that adds to the general crunch. On the off chance that you can't discover coarse cornmeal, normal polenta will likewise work. Simply keep away from moment polenta, which can make the muffins excessively thick and bricklike. 

Corn muffins consistently stop well and will defrost on your counter in just 30 minutes or thereabouts. At that point simply split them, slide them under the grill and toast them up. They may not be ostentatious or in vogue, however when those fresh, cooked edges meet a smear of mollified spread, there's no better sweet to relish with your morning espresso. What's more, you can eat them while still in your nightwear, without going out.