Corn Muffins with Honey Butter

Two dozen corn muffins in 30 minutes, start to finish. Equal parts flour and yellow cornmeal give these a balanced texture that’s not too gritty and not too cakey. Dry milk powder reconstituted with water instead of liquid milk might seem unusual, but it concentrates the dairy flavor and gives the crumb a tenderness that regular milk doesn’t quite match.

The tablespoon of lemon juice reacts with the baking soda to create extra lift, so you get muffins that dome nicely and stay light inside. It’s a trick borrowed from buttermilk baking without needing actual buttermilk.

The honey butter is the finishing touch. Just softened butter whipped with honey until smooth. Spread it on a warm muffin and it melts into every crevice.

Kitchen Tips

• Stir the wet ingredients into the dry just until moistened; overmixing cornmeal batter makes tough, dense muffins
• Fill muffin cups about ¾ full for nicely domed tops
• Bake at high heat for a golden crust that contrasts with the soft interior
• Use real butter (not margarine) for the honey butter; margarine won’t whip the same way

Variations

• Fold in a cup of fresh or frozen corn kernels for extra corn flavor and texture
• Add diced jalapeños and shredded cheddar for a savory, Southwestern version
• Swap honey in the butter for maple syrup for an autumn twist