Corn-Studded Corn Muffins with Honey Mascarpone

By mirelsonp

Buttermilk in the batter produces a light and moist corn muffin in this simple recipe that will everyone thinking you put way more effort into them than you actually did. Enjoy!

Ingredients

• 1 cup all-purpose flour
• 1 cup finely ground cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• Kosher salt
• 2 large eggs
• 1 cup buttermilk, at room temperature
• 1 stick unsalted butter, melted
• 1 cup fresh corn kernels (from about 1 1/2 ears)
• 1/2 cup mascarpone cheese
• 1 1/2 tablespoons honey

Details

Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 350°F and line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.

Spoon the batter into the prepared muffin cups. Bake for 15 to 18 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let the corn muffins cool in the pan for 10 minutes before
turning them out onto a wire rack to cool completely.

In a small bowl, whisk the mascarpone with the honey and a pinch of salt. Serve with the muffins.

Make Ahead: The corn muffins can be stored in an airtight container for up to 3 days.