There are moments in my life when I know that I’m a baker to the core. I had one such moment today. Why? Well, I was thinking about cornbread all day. Of all things! Cornbread. I was turning over cornbread formulas in my head, thinking of possibilities, researching recipes and jotting down notes. That’s how I know I’m a baker, because I think about cornbread for hours on end. And even if I were stuck in some random job as an accountant, I’d be the accountant that thought about cornbread all day.
It turns out that thinking about cornbread is like opening a can of worms. There are so many styles! There’s the sweet style cornbread with sugar and honey. There’s the dry unsweetened cornbread with fresh kernels mixed in. There’s skillet corn bread. There’s corn muffins. I could go on and on… and I did, in my head, all day. It had to be just right. So I came up with Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots.
Allow me a moment of self congratulation because frankly, I nailed it!
And now I’ll share.
While these muffins are simple in their ingredients, they pack the maximum amount of flavor.
Let’s start with the butter. Browned butter brings out an almost nutty flavor in the butter. That little bit of time over the fire adds a tremendous depth of flavor, and aroma.
Cornmeal is important too. I chose a medium grain stone ground cornmeal. The medium grind adds just a hint of crunch. Brilliant!
Fruit was my summer addition to these muffins. If you wanted to serve the muffins with chili or something savory then leave the berries out. As a morning muffin, the fresh blueberries and diced apricot add an delicious touch.
Other delicious contributing factors- sour cream and honey. Sour cream gives the muffins a light tender crumb. Yes, more tender than buttermilk. And honey adds a depth of flavor to the sweetness.
Now, these muffins aren’t over the top sweet. If you like the your muffins on the sweeter side, increase the sugar from 1/4 cup to a heaping 1/3 cup.
Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots
1 cup all-purpose flour
1 cup cornmeal, medium grind
1/4 cup sugar, or a heaping 1/3 cup for sweeter muffins
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted until lightly brown
2 Tablespoons honey
1/3 cup blueberries
1/2 cup fresh apricots, diced
Preheat oven to 400 degrees F.
On a stove top, in a skillet, melt 3/4 of a stick of butter over medium high heat. After the butter is melted, keep an eye on the pan, occasionally swirling the butter, until the crackling stops and the butter is a light amber color. This may take about 5 minutes. Measure about 1/4 cup of melted butter and set aside to cool slightly.
In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Combine egg, sour cream, milk and honey. Stir until no lumps remain in the sour cream. Pour browned butter into the egg mixture and stir to incorporate.
Stir wet ingredients into dry until just moistened. Fold in blueberries and diced apricots.
Spoon batter into lined muffin tins and bake at for 15 minutes or until a skewer inserted into the center of the cake comes out clean.
Serve warm or at room temperature. These also freeze very well and defrost in the microwave after 15 seconds. Hope you enjoy!
{ 26 comments… read them below or add one }
I love the use of the apricots. I could think about cornbread all day. :)
You’re killin’ me! Breakfast, anyone!?
I really like the idea of these muffins! When I think cornbread, I get stuck in one of two styles: the honeyed and buttered version or the loaded with corn, peppers, etc version. This looks a lot more interesting and like a really great way to start the day. I’ll have to try this one out
That browned butter technique could be used so many ways! THAT’s what I’ll be thinking about all day……..
Awesome. I’m your new fan.
BROWNIES!!! Brown butter brownies! I think I’ll give that a shot. ;)
Gorgeous! You are not alone, by the way. There are days I think of cornbread endlessly — especially now that I’ve finally seasoned my cast-iron pan properly.
I really enjoy your blog, especially your photos. Great technique!
Just say brown butter and I come running!!
New reader here. Not only are you obviously a great baker, but a great writer and excellent food photographer! I’m really enjoying your blog!
your right i think you nailed it. isn’t baking the perfect obsession, you can be creative and eat it all in one day. instant gratification.
an excellent use for cornmeal! and blueberries and apricots! and butter! (then again, what isn’t an excellent use for butter?) ya done good. :)
Hi Joy. Thanks for your lovely recipes. I’ve just started reading your blog and I’ve already mentally gained 10 pounds. I enjoyed each and every one. Anyway…made your strawberry cake and posted a picture. You can see it here: http://georgeeliotclub.typepad.com/sarahbjones/2008/06/happy-friday-i-hosted-our-neighbor-book-club-last-nightwhich-prompted-me-to-make-this-strawberry-monstrosity-there-is-e.html
You nailed it indeed! I’m hitting ‘print’ right now. Good think I keep several different grinds of cornmeal around- we love it here.
thank you for always providing the best recipes ever!! i love cornbread and this looks like the love of my life. cheers joy
I know I’m a little late, but these look delicious! I can’t wait to try these….being from the South – cornbread is a big deal in my family; and with such a clever twist…I think these muffins will be a big hit!!
Oh joy, Joy! Love what you did with these — love the seductive photos, too. I use browned butter in a pecan pie, and can’t believe I never thought to try it in cornbread or muffins… this after spending six years studying and researching and developing all things cornbread.
May I offer to have my publisher send you a copy of THE CORNBREAD GOSPELS, the book which was the cause of the activities above? (No review, good or otherwise, expected; it’s unconditional). Just e me your snailmail address and I’ll have the publisher, Workman, send it off to you. I’m at crescentATdragonwagonDOTcom.
Also, I’m putting a link to this page and recipe on a social network I belong to called I Love Cornbread ( http://cornbreadlove.ning.com/ ).
Thanks… now let me go wipe the drool off my keyboard…
cd
Hi! I just wanted to let you know that I made these muffins with some leftover fruit I had and they were AMAZING! Thanks so much for the recipe. :)
My cornbread lovin’ self is swooning over these!
Ohmigod! I have never been so inspired to jump off my couch into the kitchen! I saw your pic on TasteSpotting and linked to the recipe. I had butter, berries, peaches, and a box of Jiffy corn bread mix. I melted 2 tbs butter in the microwave, mixed in ~2tbs sugar plus one tbs honey, one egg, and the 1/3 buttermilk (you could use reg milk easily). Then I chopped up a small peach, and added a handful of blueberries and another of blackberries from the fridge and folded those in. I used a six-cup cupcake pan but should have used 9 from a 12-cup pan or a 6-cup jumbo pan cause it did run in the oven a bit. When they were done, I added a piping hot one to a bowl and poured two tsp of half-half on it. It was sooo delicious!! I’ll have the other four for breakfast this week, warmed up with a dollop of Greek yogurt! Thanks much for the inspiration!!
Yowza – these muffins are like crack! I made them yesterday morning and proceeded to eat FOUR OF THEM! Delicious!
These are now my family’s favorite muffins. I didn’t have access to affordable blueberries this week – so I substituted dates. We usually eat most of the muffins I bake over the course of a week – but we ate ALL of them this time. Thanks Joy!
Hi,
I’ ve just baked them! They are delicious, moist and very summery :) Thanks for the recipe! I quoted your recipe here: http://glimmercreations.blogspot.com/2009/02/blueberry-muffins-z-maka-kukurydziana.htmlv
I made these last night with the last of my parents’ apricots and they are amazing (as per usual). And I’m super excited about stowing them away in the freezer instead of eating them all in a couple days. You’re the awesomenest!
Hi Joy! I just baked these last night and they are all sorts of delicious!! Thanks for the great recipe :> Now I’ve got one to take with me for every day of this week, making work much more lovely. Thank you :)
OMG! Cooked up a batch of these to eat with sauerkraut soup and it was amazing. The mixture of the sweet muffins with the sour of the soup was fantastic. So glad I found your blog. Can’t wait to try out your soups.
Have a ‘souper’ day, Helen
Heeeeey, i was just wondering….as I’m from the UK and cornmeal isn’t a huge thing over here, could you use polenta or semolina instead?
This cornbread you speak of…it goes right over our heads (*whoosh*)
x
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