My sister and I grew up on Jiffy Corn Muffin Mix, and that enticing blue box is seared in my memory. We were always elated when muffins were on the dinner menu, and my sister would sneak bites of the batter from the bowl. Here’s Alex and my from-scratch take on the classic corn muffin: moist, lightly sweet from maple syrup, and balanced with the right amount of salt. The secret to avoiding the infamous cornbread dryness is yogurt, which keeps it fluffy and light. We’ve also added sliced green onions for a savory counterpoint. The muffins bake in the time it takes to simmer a stew and pair with everything from a soup to a summer barbecue to a main dish salad.
- Yield: 12 Servings
- 2 –3 green onions
- 10.33 cups yellow cornmeal
- 0.33 cup whole wheat flour
- 0.33 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs
- 4 tablespoons unsalted butter, melted and slightly
- 1 cup plain whole milk yogurt
- ½ cup 2% milk
- ¼ cup pure maple syrup
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
- Thinly slice the green onion tops and measure out ⅓ cup. In a large bowl, mix the cornmeal, whole wheat flour, all-purpose flour, baking powder, baking soda, and kosher salt. In a small bowl, whisk together the eggs, then mix in the melted butter, yogurt, milk, and maple syrup.
- Pour the liquid ingredients into the dry ingredients and mix until just combined. Fold in the green onions.
- Pour the batter into the paper liners. Bake 13 to 15 minutes until puffed and golden, and a toothpick inserted in the center of a muffin comes out clean. Remove from the pan and serve warm or at room temperature.