Thumbprint Corn Muffins

Thumbprint Corn Muffins

Laura and I are always trying to find the balance between healthy and delicious when we decide on recipes for the site. We’re both big believers in the idea that you don’t have to compromise on either when it comes to family meals. So we got ourselves into knots trying to come up with ways to make Valentine’s Day posts healthy. Full disclosure? The pendulum is probably going to swing toward delicious this week. Fear not, we’ve got lots of super healthy (and yum) stuff coming up.

I recently won The Sono Baking Company Cookbook from the lovely baking site A Baked Creation. It’s a beautifully designed book that Esme and I have been flipping through like a story book for weeks. We decided these cornmeal muffins would be fun to make during Julian’s morning nap (our prime baking time!) on Sunday.

Thumbprint Corn Muffins

Ingredients

  • 1 1/2 cups flour
  • 1 Tbps baking powder
  • 1 tsp baking soda
  • 1 tsp coarse salt
  • 3/4 cup sugar
  • 3/4 cup coarse yellow cornmeal
  • 3 large eggs, brought to room temperature
  • 1/2 cup buttermilk (if you don't have any put about 1 teaspoon of plain vinegar in the milk and let sit for 15 minutes)
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 1/2 cup or so preserves (recipe called for strawberry but we used raspberry)

Method

Set the oven rack to the middle position.

Preheat the oven to 350 degrees.

Spray standard sized muffin pan with non-stick spray or spread with butter. (I used muffin papers for our standard sized tray and did nothing for our mini muffin silicone tray)

Combine flour, baking powder, soda, salt, sugar and cornmeal until completely combined (you can use a stand mixer or hand blender).

Add to the dry ingredients:  eggs, one by one, add buttermilk and oil, then add sour cream.

Divide batter evenly into prepared muffin tins.

About 1/4 cup per muffin in a standard pan and much less for the minis.

Bake for 15 to 18 minutes (rotating pans after 10 mins) until golden and a toothpick inserted into the centre comes out clean.

Transfer the muffin pans to a rack and allow to cool for about 5 minutes.

Using your thumb or the back of a small spoon, press into the top of each muffin.

Spoon a small amount of jam into each divot.

 

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9 Comments

  1. Natalee
    February 07, 12:09 Reply

    Yum yum yum! Those look liek little mouthfuls of happiness

  2. margaret
    February 07, 13:20 Reply

    Well done Esme – they look delicious as do you! Love, Granny xxx
    PS – What happened to Mum’s thumb?

  3. Jen
    February 08, 10:54 Reply

    Mmmnnnn-made them this morning and they looked just like that. The only thing better than corn bread is corn bread and strawberry jelly.

  4. marta
    February 08, 14:53 Reply

    Made them for dessert last night. Easy and delicious!

  5. Kathy Johnston
    November 26, 12:35 Reply

    How many does this make. The recipe says “standard sized muffin tin”; photos show 2 tins: one looks like it makes 6 large and the other looks like 12 small/medium. I don’t know what a standard sized muffin tin is. Can you help please and Thanks.

  6. Kathy Johnston
    November 26, 12:35 Reply

    How many does this make. The recipe says “standard sized muffin tin”; photos show 2 tins: one looks like it makes 6 large and the other looks like 12 small/medium. I don’t know what a standard sized muffin tin is. Can you help please and Thanks.

  7. Kathy Johnston
    November 26, 12:35 Reply

    How many does this make. The recipe says “standard sized muffin tin”; photos show 2 tins: one looks like it makes 6 large and the other looks like 12 small/medium. I don’t know what a standard sized muffin tin is. Can you help please and Thanks.

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