So I get into a muffin mood every once in a while. As a result, I am always trying to find cool ways to make them. This time I decided to try out a corn muffin, mostly because not only did I want something for breakfast this week, but I thought it would be a great addition for dinner too! Now, I know that it is the middle of March and the idea of finding fresh pumpkins anywhere is an absolutely ridiculous thought. In this case, I think that it is 100% ok to use canned pumpkin. I mean, for the most part, the stuff is usually 100% pumpkin (be sure to read the labels). And although it isn’t the freshest way to go, it will get the job done.
So Zach and I are in the process of moving. No, we aren’t moving across the country…just down the street, but we are trying to “clean house” as far as food as concerned. We would rather use up what we have so we don’t go running all over Colorado with 17 bags of flour and corn meal =). Yes we have a lot of pantry items.
…Speaking of pantry. I get a new one! Yay! Much more cabinet space in this place, even though we still have to deal with an electric stove. Ugh, you’d think by now these rental companies would get the picture and just put in gas stoves. I mean, I get it to some extent. Not only are they more expensive, but the chances of those that can’t cook a bowl of soup on the stove top, burning the place down are a lot higher. But still…
Back to the point, it’s time to use these pantry items up. Baking is a great way to do this, and many of the necessary ingredients found in baked goods can be found in your pantry. At least they can be found in ours. We are so excited about this move too. We will have a ton more space, and although we really really really want to buy a house in the next year or two, we are kind of forced into renting again. I think we lucked out this time and got a terrific townhouse, that beats out the condo we currently live in any day of the week. It has a large kitchen and enough room to actually move. Cilantro is excited too, as he will have 15 sets of stairs to run up and down.
Anyway, I absolutely love how these muffins turned out. They can be altered in any way you wish too. I wanted a sweeter muffin, so there is quite a bit of sugar in my original recipe, but you can certainly decrease the amount of sugar and make them more like a dinner muffin than a breakfast muffin. In my case, I like sweet muffins for dinner, but I like everything sweet. Although they are quite sweet they have subtle hints of savoriness, and this can also be altered. Feel free to add peppers or corn kernels. Your choices are limitless. The pumpkin is certainly an option too. I thought it would be fun to incorporate some pumpkin into this recipe. It has me dreaming of Thanksgiving, even though it is months and months away. Don’t get me wrong, I am SO ready for summer, but I could eat winter(y) type foods all year long.
Zach and I decided that we absolutely HAD to pair these muffins with a chili beer, and not a heavy one either. Sure, we love our fair share of chocolate chili beers, and chocolate chili stouts, etc etc etc. Twisted Pine Brewing’s Billy’s Chilies is the perfect beer for these muffins. Yes, it’s on the spicy side, but if you decide to skip putting peppers in your corn muffins, this beer certainly makes up for it. It is light-bodied yet full of aroma and flavor, and although you would think it would be higher in alcohol content, it’s actually not bad at 5%. Give it a go and let us know what you think! Don’t shoot it down until you try it! You may just be pleasantly surprised =)
P.S. Don’t fill your muffin molds as far up as I did. They WILL collapse onto themselves. 3/4 of the way up should do it =)
- 1/2 cup unsalted butter, softened to room temperature + 4 tablespoons, melted
- 8 tablespoons honey
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow corn meal, finely ground
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs, beaten
- 1/2 cup brown sugar
- 1/2 cup pure white granulated sugar
- 1/2 cup canned pumpkin puree
- 1/2 cup sour cream
- 1/2 cup whole milk
- In the bowl of your stand mixer, with whisk attachment fixed, mix 1/2 cup of the softened butter until light and creamy, about 1 minute. Slowly drizzle in the honey while your stand mixer is situated on low until all is incorporate. Scoop into an airtight container, safe for refrigeration, and refrigerate for up to 2 weeks.
- Preheat your oven to 375 degrees F and spray a muffin tin with a non-stick spray. Set aside.
- In a large mixing bowl, whisk together the flour, corn meal, baking powder, baking soda and sea salt. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed, combine the beaten eggs, brown sugar, and granulated sugar. Beat until all is incorporated. Add the remaining 4 tablespoons of melted butter and pumpkin and beat again to combine. Now slowly add in your sour cream and milk and again, beat to combine. Dig a well in the center of your dry ingredients and slowly stir your wet ingredients into your dry. Stir until it is just combined, being sure to not overmix.
- Fill your muffin tin 3/4 of the way up the molds and bake for 25-28 minutes or until they begin to brown slightly on top. Let cool for about 5 minutes then serve warm with honey butter.