Double Corn Muffins - cooking recipe

Ingredients

softened unsalted butter, for the pan
1 1/4 cups unbleached all-purpose flour
1/4 cup stone-ground yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon fine sea salt
8 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup superfine sugar
2 large eggs, at room temperature, beaten
1/4 cup whole milk
1 (7 ounce) can vacuum-packed corn, well drained

Preparation

Position oven rack in the center of the oven; preheat to 400\u00b0.
Brush the insides of 10 muffin cups with softened butter, then brush the top of the pan.
Whisk the flour, cornmeal, baking powder, and salt together in a bowl.
Beat the butter and sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment on high speed, scraping the sides of the bowl often with a silicone spatula, until the mixture is very light in color and texture, about 5 minutes.
Gradually beat in the eggs, beating well after each addition.
Decrease mixer speed to low; in thirds, beat in the flour mixture, alternating with two equal additions of the milk, scraping down the sides of the bowl often, and mix until smooth.
Stir in the corn.
Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the cups.
Bake for 10 minutes; decrease oven temperature to 375\u00b0 and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more.
Cool in the pan set on wire rack for 10 minutes; remove muffins to wire rack and cool completely.