These corn muffins have a crunchy top, and tart cranberries add bursts of zingy flavor. Perfect for freezing and re-toasting later.
Notes: I used a muffin top pan with cups that had 1/3 cup volume. I filled each with about 5 tablespoons batter. Freeze leftovers stacked between parchment paper and well wrapped. Re-toast to serve. Depending how thick they are, use judgement as to whether to use a toaster or oven to ensure that they don't get stuck. If thick, microwave a few seconds before toasting.
- Yield:Makes 13 cakes
- Active time: 15 minutes
- Total time:45 minutes
- 10 tablespoons (5 ounces) unsalted butter, softened, plus more for greasing pan
- 2/3 cup (4 2/3 ounces) granulated sugar
- 3/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups (7 1/4 ounces) cornmeal
- 1 cup plus 2 tablespoons (5 2/3 ounces) all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 cup milk
- 1 1/4 cups fresh cranberries
Adjust oven rack to upper-middle position and preheat to 375°F. Butter muffin top pan. Stir butter, sugar, and salt in large bowl until creamy. Stir in eggs, one by one, until combined.
Add cornmeal, flour, and baking powder to the bowl, then stir until beginning dry ingredients are about half moistened. Add milk and stir until just combined. Stir in cranberries.
Fill muffin top cups to almost full (see note) and smooth top with offset spatula or spoon. Bake until set and golden around edges, about 15 minutes. Let cool in pan 5 minutes, then transfer to wire rack to cool. Repeat with remaining batter.