Corn-Studded Corn Muffins with Honey Mascarpone

Name: Corn-Studded Corn Muffins with Honey Mascarpone
Yield: 12
Ingredients: 1 c all-purpose flour; 1 c finely ground cornmeal; 1 Tbsp baking powder; kosher salt; 2 large egg; 1 c buttermilk, at room temperature; 1 stick unsalted butter, melted; 1 c fresh corn kernel; 1/2 c sugar; 1/2 c mascarpone cheese; 1 1/2 Tbsp honey

0 mins

Total time

12

Serving

11

Ingredients

Enable cook mode

Ingredients

call-purpose flour

cfinely ground cornmeal

Tbspbaking powder

kosher salt

large egg

cbuttermilk, at room temperature

stick unsalted butter, melted

cfresh corn kernel

¹⁄₂

csugar

¹⁄₂

cmascarpone cheese

1¹⁄₂

Tbsphoney

Directions

Step 1

Preheat the oven to 350° and line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.

Step 2

Spoon the batter into the prepared muffin cups. Bake for 15 to 18 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let the corn muffins cool in the pan for 10 minutes before turning them out onto a wire rack to cool completely.

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