Recipe: Sesame Corn Muffins
Sesame Corn Muffins
[See the improved version of these sesame corn muffins.]
I'm completely crazy for corn. Corn on the cob, corn sautees, tofu corndogs, and of course cornbread and corn muffins. Mini-me and I were plotting some of those muffins the other morning, and the inspiration struck to add sesame seeds. Sesame and corn go great together, emphasizing the earthy flavors in each. We added them to the batter and sprinkled more on top.
A couple of notes about ingredients. This recipe, based on one from Joy of Cooking, normally calls for buttermilk. I didn't have any on hand, but I had Saco buttermilk powder, which is quite convenient to keep in your refrigerator. I used that according to the package directions – 2 1/2 T. of powdered buttermilk to 2/3 c. of water, but that made the batter a bit thin, so in the recipe below I've dropped the water a bit. Add the powder to the dry ingredients and the water to the wet.
Sesame seeds are sold either hulled or unhulled, and either toasted or raw. I used hulled, untoasted ones because that is what I had. But any of the choices will work. If you use untoasted ones, you might want to give a quick toast to the ones that go in the batter for more flavor. Don't pretoast the ones for the topping, or they might burn.
Recipe: Sesame Corn Muffins
Makes 12 muffins
Vegetarian, not vegan or gluten-free
- 1 1/4 c. coarse or medium cornmeal
- 3/4 c. all-purpose flour
- 1/2 c. sesame seeds + more for topping
- 4 T. sugar
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 2 eggs
- 2/3 c. whole milk
- 2/3 c. buttermilk OR
1/2 c. water and 2 1/2 T. buttermilk powder OR
2/3 c. yogurt - 3 T. vegetable oil
- Preheat the oven to 425 F. Convection is fine if you have it.
- Line a 12-muffin pan with paper cups or grease with butter.
- Combine the dry ingredients in one bowl. If using the buttermilk powder, include it in the dry ingredients. Stir thoroughly
- Combine the wet ingredients in a second bowl and stir thoroughly.
- Pour the wet ingredients into the dry ingredients, and mix just well enough to moisten. It is ok if there are some lumps. Do not overbeat or they will become tough.
- Sprinkle lots more sesame seeds on top. See the picture above.
- Divide the batter in the 12 cups, and bake until a toothpick comes out clean. About 20-25 minutes normal, or 15 on convection.
I made corn muffins today, too! I think yours look better than mine, though. I never would have thought of adding sesame seeds. Great job!
i, too, am a lover of corn. greetings!
i would never have thought to use sesame in my corn muffins – interesting (and tasty looking).
These look great!
Love corn, but not sure about the sound of tofu corndogs 😀 Love that picture of the muffins also. They look so tasty!
I just made these again today and they took only 9 minutes on convection. So watch them closely! I guess it really depends where they are in the oven.
I made these tonight to go with a vegetarian chili and they were very good. Loved the sesame seeds in the batter and on top. One question/problem though – the muffins stuck to the paper quite a bit. This has happened with other recipes and I don’t know how to prevent it. They were still pretty hot at the time we dug in. They didn’t seem overcooked. Thoughts?
I have that happen occasionally too. Best I can tell it is just the price
you pay for eating them while still hot. I guess if you know you are going
to do that you could supplement the parchment paper cups with a spray of oil
(Westbrae or Spectrum makes a natural one, or you can use a pump).