Summer Corn Muffins

Supposedly summer is coming to a close. I know it is September first, but as I write this post, it is currently 102 degrees. Dallas is in line for a cold front this weekend...95 degrees here we come!

I ventured into the land of Central Market today. I hardly ever go there. I am honestly a bit overwhelmed by the whole idea of the store. It is an intricate and incredibly detailed maze of the most fascinating food products you could ever imagine, and many products you never knew existed, let alone, how to use them! The last time I went was on a weekend around Christmas time. Worst decision. I vowed never to return due to the ridiculous number of people, the inability to move around, the huge check out lines and just my overwhelming sense of frustration. Anyways, I went there today (a Thursday afternoon) for two reasons. One, because I am grilling salmon this evening, and wanted a wonderfully fresh piece, and goodness, Central Market is indeed a great place to go for fresh and gorgeous seafood. I also constantly hear about how people just love this place, so I decided to give it another try. What a refreshing visit! The people are beyond helpful and friendly, things are actually laid out for an easier shopping flow, they had everything (and more) on my rather intricate shopping list, and I did not have that same feeling of claustrophobia. So, I suppose the secret to Central Market is to go on a weekday (ideally in the middle of the day), and avoid it at all costs around the holidays! 

A picture of the pups from this spring...yellow flowers to match our yellow corn!

Anyways, in honor of summer coming to a close, I wanted to use my favorite summer vegetable, corn! Cornbread is a fun way to use fresh corn, and it also brings a sweet change to your dinner. I decided to purchase fresh corn on the cob, shucked it myself, and cut the kernels off the cob. This process is so easy, so when fresh corn is available you should really take advantage of it and go ahead and buy the fresh corn rather than the canned variety. This recipe is from Food and Wine. I added extra corn and salt, and omitted the jalapenos. 

So often I find cornbread to be dry and flaky and just dull. These muffins are the opposite in every way! They are fluffy, light, fresh, flavorful and overall incredibly tasty! I will always use this cornbread recipe from this point forward. I recommend eating these muffins fresh out of the oven, so that a touch of butter will melt just perfectly and serve as a complimentary salty balance to the sweet corn. Yum!

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Ingredients:
6 tablespoons of canola oil
1 cup of fresh corn (all of the kernels off of one corn cob, be careful with your fingers when cutting!)
1/2 teaspoon of salt
1 cup of cornmeal
1 cup of flour
1/4 cup of sugar
1 tablespoon of baking powder
1 cup of buttermilk
1 large egg, lightly beaten

Steps:
1. Gather all of your ingredients.

2. Use one teaspoon of the canola oil from the total 6 tablespoons to coat the bottom of a skillet.

3. Add the corn and a dash of salt and pepper to the skillet. Cook for about 2 to 3 minutes.

4. Remove the cooked corn from the heat and set aside.

5. Combine the flour, cornmeal, baking powder, sugar and salt. Stir to combine.

6. Add the buttermilk, the egg and the remaining oil to the flour mixture. Stir until just combined.

7. Gently fold the cooked corn into the batter.

8. Distribute the batter evenly to make 12 muffins. Spray the muffin tin with cooking spray before and after you put the muffin liners to help avoid the frustration of stuck muffins!

9. Bake in a 375 degree oven for 16 to 18 minutes. You want just a touch of golden brown to the edges of the muffins.
10. Enjoy this summer treat with a small bit of butter!

Blueberry Muffins with Crumb Topping

Let me preface this by saying that I didn't love blueberry muffins before I made this recipe. I made these muffins for my parents to take up to my grandparents this weekend for a special treat since I cannot go myself. However, my mom and I just split one of these muffins after a long morning walk with the puppies. Oh my goodness, it was so tasty and delicate and moist! What a treat! Who knew I was missing out on such a delicious way to start the day all these years? Honestly, I was one of those difficult children who decided not to like certain foods just because my older sister, Jeanie, did. She loves blueberry muffins, so I clearly had to hate them. Sorry mom!

I found this recipe on Food & Wine, and I stayed very true to the recipe as I had never made them before, and in baking, much like chemistry, measurements and components are rather important.

Anyways, I know that you will love these blueberry muffins (as I love them now too!) for a quick morning breakfast on the run or for a slow and relaxing weekend brunch on the patio. Perfect for upcoming yummy summer mornings!


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Ingredients:

Crumb Topping:
1 Cup of All-Purpose Flour
3 Tablespoons of Light Brown Sugar
2 Tablespoons of Granulated Sugar
1 Teaspoon of Baking Powder
Pinch of Salt (I used about 1/4 teaspoon)
6 Tablespoons of Butter (melted)

Muffins:
1 3/4 Cups of All-Purpose Flour
2 1/4 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
1 Cup of Granulated Sugar
2 Large Eggs
1/2 Cup of Canola Oil
3/4 Cup of Whole Milk (I actually followed the rules and used whole milk this time...important in muffins)
1 Teaspoon of Vanilla Extract
1 1/2 Cups of Blueberries (mine were frozen, no need to defrost)

Steps:
Crumb Topping:
1. Combine the 1 Cup of Flour, 3 Tablespoons of Brown Sugar, 2 Tablespoons of Granulated Sugar, 1 Teaspoon of Baking Powder, and 1/4 teaspoon of salt in a medium bowl.

2. Cut up the 6 Tablespoons of butter into smaller pieces.

3. Melt the Butter in a microwave safe bowl for about 45 seconds (until it is a liquid).

4. Add the butter to the flour and sugar mixture and stir together until small pea sized and smaller clumps form. You might want to use your fingers once the butter is absorbed. It should be "crumbly" for the crumb topping.

5. Set aside.

Muffins:
1. Preheat the oven to 375 degrees and prepare your muffin tin with muffin liners.
2. Combine the 1 3/4 Cups of Flour, 2 1/4 Teaspoons of Baking Powder and 1/2 Teaspoon of Salt in a medium bowl. Stir to combine.

3. In a Standing Mixer stir together the 1 Cup of Sugar, 2 Eggs, and 1/2 Cup of Canola Oil. Mix at a low speed until combined and you achieve a soft yellow color and smooth and silky texture.

4. Beat the 3/4 Cup of Whole Milk and the 1 Teaspoon of Vanilla into the Sugar mixture until you achieve a smooth and liquid consistency.

5. Add the Flour Mixture into the Sugar and Milk mixture and stir until just combined.

6. Remove the bowl from the mixer and stir in the blueberries by hand. My batter turned purple! But do not panic if yours do as well, my muffins came out a beautiful golden color rather than purple. Although, that would have been fun and different to have purple muffins!

7. Ladle the batter into your prepared muffin tin. I filled mine almost to the top so I only made 12 muffins and they poofed up beautifully above the muffin liners, so I recommend that rather than the standard 3/4 of the way full.

No matter how careful I am...I always make a mess...or abstract art...you decide!

8. Sprinkle the crumb topping on top of all of the muffins.

9. Bake at 375 for about 35 to 40 minutes. The muffins will be golden brown and still slightly springy to the touch.

10. Enjoy with a tall cold glass of milk!