Cornmeal Molasses Crumb Muffins Recipe #381004
From "Ken Haedrich's Country Baking". These were amazing! Makes 12 regular muffins or 6 big ones. I used entirely whole wheat flour and had great results.
28 min | 8 min prep
SERVES 12 , 12 muffins
Muffin Batter
- 1 cup unbleached flour
- 3/4 cup yellow cornmeal, preferably stone ground
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 large egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1/4 cup unsulphured molasses
Crumb Topping
- 2 tablespoons yellow cornmeal, preferably cornmeal
- 1 1/2 tablespoons unbleached flour
- 2 tablespoons packed light brown sugar
- 1 pinch salt
- 1 tablespoon cold unsalted butter
- Preheat the oven to 400* and butter 12 muffin cups. To make the muffin batter, stir the flours, cornmeal, baking powder, salt and spices together in a large mixing bowl. In a separate bowl, beat egg lightly, then whisk in the milk, oil and molasses. Set aside.
- Make the crumb topping by combining the crumb ingredients in a mixing bowl and then rubbing them between your fingers until you have large, damp crumbs.
- Make a well in the dry ingredients, add the liquids, and stir with a few deft strokes, just to blend. Divide the batter evenly among the muffin cups. Sprinkle some of the crumb topping on each muffin and bake 18 to 20 minutes.
- When the muffins are done, the topping should be browned lightly and the muffins themselves slightly springy to the touch. Cool the muffins on a rack in the pan for 5 minutes, after which they should lift right out. Serve them hot, storing leftovers in a sealed plastic bag for up to 2 days. To reheat, wrap in foil and place in a hot oven for 5 minutes.
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5 stars