Corn muffins should not be dry. If they’re dry, someone should be embarrassed. They should be tender & moist, plus just sweet enough that they can be for dinner just as easily as they can be for breakfast.
I have taken it upon myself to do them proper. Using gluten-free cake flour in place of all-purpose gluten-free flour ensures that the muffins aren’t hard and dense.
Gluten-free Cake Flour—say what?
1 cup of gluten-free cake flour can be made by combining 115 grams high-quality all-purpose gluten-free flour with 25 grams cornstarch. But I wouldn’t use Cup4Cup, since it is already very cornstarchy.
Cake flour is a good thing to have in your back pocket (metaphorically speaking). Use it in cakes and muffins, 1:1 in place of your general high-quality all-purpose gluten-free flour. Here’s how I used it this time:
|Gluten-free Cake Flour Corn Muffins|
- 1 1/2 cups (210g) gluten-free cake flour (173 grams high-quality all-purpose gluten-free flour + 37 grams cornstarch)
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 cup (66g) coarsely ground gluten-free cornmeal
- 2 teaspoons baking powder
- 1/2 cup (100g) granulated sugar
- 3/4 teaspoon kosher salt
- 8 tablespoons (112g) unsalted butter, at room temperature
- 1 cup milk, scalded* and then allowed to cool briefly (low-fat is fine, nonfat is not)
- 1 extra-large egg at room temperature, beaten
- Preheat your oven to 350 degrees F. Grease or line a standard 12-cup muffin tin and set it aside.
- In a large bowl, place the gluten-free flour, cornstarch, xanthan gum, cornmeal, baking powder, sugar and salt, and whisk to combine well.
- Add the butter, milk and egg, and mix until combined. The batter will be thick but soft.
- Divide the batter evenly among the prepared muffin cups, and shake back and forth to even out the batter in each cup. Place in the center of the preheated oven and bake, rotating once, until a toothpick inserted in the center of a muffin comes out clean and the muffins are lightly golden brown on top, about 22 minutes.
- Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 10 minutes. Transfer to a wire rack to cool completely.
*To scald milk, heat it in a small heavy-bottomed saucepan over medium heat, stirring constantly, until it just begins to boil lightly. Remove from the heat and allow to cool briefly. Remove and discard any skin that forms on the top of the milk.
I served these muffins with a pancetta and spinach frittata, drizzled with a roasted tomatillo-tomato sauce.
I love tomatillos (they come nature-gift-wrapped), but we can still be the best of friends even if you don’t love them. And I love you even you can’t say you love me. Still waters run deep.
P.S. Love the recipe? Pick up a copy of My Cookbook. Support the team, so I don’t have to get a job at McDonald’s. They’re probably not hiring anyway.