Was it Worth it: Are mini corn muffins bite-sized bliss?

Buttermilk Corn Muffins

Mini Buttermilk Corn Muffins

  • The Source: Bon Appetit July 2010
  • The Menu: Mini Buttermilk Corn Muffins (to accompany a lovely beef stew)
  • Ingredient Swap: I detest dill so I used minced green onions in its place. I also used frozen corn instead of fresh.
  • The Background: These muffins happened about a week ago, mainly because I happened to have a ton of buttermilk in my fridge. This recipe hardly made a dent in it, but at least it helped a little. It was also a recipe that has been kicking around in my binder for a few years so it seemed like a good time to *finally* make them!
Buttermilk Corn Muffins

Upside? They’re absolutely adorable!

  • The Unexpected: The first thing that is perplexing about these little guys is the color. They get brown on the sides but not on the tops so you have to be careful not to overcook them. The second thing that is curious is the texture — they have a much different crumb than the cornbread muffins I’m used to making. They were lighter and squishier, not necessarily a bad thing, just a little different.
Life inside a muffin

Life inside a muffin

  • The Verdict: This experiment helped me determine that I like my corn muffins more on the “bread-y” side so they are easily crumbled over the top of my stew or (better yet) bowl of chili. These weren’t bad, they just weren’t quite what I had hoped for. And I partially blame myself for that — I’m sure fresh corn would have made them more flavorful and maybe more salt could have helped too. As a muffin on its own, being “not bad” isn’t good enough. I think I’ll continue hunting until I find a recipe that I like better than my tried and true favorite.
Mini Buttermilk Corn Muffins w/ Winter Vegetable & Beef Stew

Mini Buttermilk Corn Muffins w/ Winter Vegetable & Beef Stew

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8 thoughts on “Was it Worth it: Are mini corn muffins bite-sized bliss?

  1. the stew looks awesome–have you published that? (I suppose I could go back and look, but much easier to ask:-))Oh my gosh I want that stew! Brussels sprouts? Haven’t put those in a stew. Yet. Like your format with the headers:-)

    • I haven’t actually posted that stew. It was pretty basic — red wine, seared beef, beef stock and some tomatoes. But I always cook my vegetables separately! I’m a little picky like that. The brussels were roasted until tender and they were delicious. Highly recommended! Maybe I’ll throw together a similar version of this and take pictures of the stew. It was tastier than the muffins! =)

  2. Dill!?? I would never think of dill in corn muffins. Good substitute! My neighbor emailed the other morning to find out if I had any duck or goose fat for some buttermilk cornbread she was making for brunch for some big shot donors they were having over (her husband is a dean at UCLA) — the recipe called for bacon drippings, but the guests were Jewish. I dug around in the freezer and found some goose fat, for which I was rewarded with my own baking dish full of goose fat buttermilk cornbread. Mmmmmm!

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