Bouchon Bakery Corn Muffins

I’m a big fan of the Bouchon Bakery cookbook. Although many of its recipes are time consuming and challenging, some of my favorites are actually the muffin recipes–simple but delicious. So far I’ve made three of the muffin recipes, and I’ve made them multiple times!

Previously, I’ve created the pumpkin muffins and the banana muffins, but I recently needed some cornbread for a stuffing recipe and decided to throw together these easy-to-make corn muffins. Not only were the freshly baked muffins perfect for breakfast, but I used four of them (the standard size) for my stuffing.

These are incredibly moist–just like all the other Bouchon Bakery muffins I’ve made–due to the fact that the batter is made at least a day in advance to give the flour (and in this case cornmeal also) time to really absorb some of the liquid and soften before baking, yielding very tender-crumbed muffins.

These muffins aren’t too sweet, making them perfect for either savory or sweet applications (heck, I used them for stuffing!). You could easily add a little jalapeno and grated cheddar to the mix to make them even more savory, but they really are perfect just as they are. I love having extra little bites of corn in there too.

Stay tuned for a fun recipe this Thursday utilizing some of these corn muffins (it’s inspired by a scary movie, and just in time for Halloween). This is an excellent go-to recipe for any lover of corn muffins! The Bouchon Bakery cookbook never fails to impress me, from the seemingly simple but exceptional muffins to its more complex recipe offerings.

Bouchon Bakery Corn Muffins

Victoria

Thomas Keller's Bouchon Bakery makes some of the best muffins around! This recipe for their sweet corn muffins is sheer perfection.

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Prep Time 20 mins

Cook Time 30 mins

Resting Time 8 hrs

Total Time 8 hrs 50 mins

Course Breakfast, Brunch, Side Dish, Snack

Cuisine American

Servings 6 jumbo muffins or 1 dozen standard muffins

Calories 206 kcal

Ingredients

  

• 201 g (1 1/4 cups + 3 tablespoons) all-purpose flour
• 51 g (1/3 cup) fine cornmeal
• 12 g (2 1/2 teaspoons) baking powder
• 135 g (1/2 cup + 3 tablespoons) granulated sugar
• 7.2 g (2 1/2 teaspoons) kosher salt
• 168 g (2/3 cup) whole milk or buttermilk
• 90 g (1/4 cup + 2 tablespoons) eggs
• 90 g (1/4 cup + 2 1/2 tablespoons) canola oil
• 72 g (1/2 cup + 2 tablespoons) frozen corn kernels

Instructions

 

• Place the flour in the bowl of a stand mixer fitted with the whisk. Sift in the cornmeal and baking powder. Rub any lumps of cornmeal left in the strainer to break them up and add to the bowl. Add the sugar and salt and mix on the lowest setting for about 15 seconds to combine. Add the milk and eggs and mix on low speed for about 30 seconds, until just combined. With the mixer running, slowly pour in the oil, then increase the speed to medium-low and mix for about 30 seconds to combine. (I actually do this entire mixing process by hand in a mixing bowl with a whisk and it works just fine).
• Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that have settled there. Fold in the corn. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
• To bake the muffins: Preheat the oven to 425 degrees F. Line either a standard muffin pan with 12 muffin papers or line a jumbo muffin pan with 6 jumbo muffin papers. Spray the papers with nonstick spray.
• Spoon the batter evenly into the papers (I use an ice cream scoop), stopping 1/2 inch from the top (135 g each for jumbo muffins and about half that for standard muffins).
• Place the pan in the oven, lower the temperature to 325 degrees F, and bake for 35 to 38 minutes for jumbo muffins or 24 to 26 minutes for standard muffins, until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
• The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.

Notes & Nutrition

• This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.

Adapted from Bouchon Bakery

Servings 6.0 * calories 412 * Total Fat 18 g * Saturated Fat 2 g * Monounsaturated Fat 9 g * Polyunsaturated Fat 5 g * Trans Fat 0 g * Cholesterol 59 mg * Sodium 740 mg * Potassium 59 mg * Total Carbohydrate 57 g * Dietary Fiber 2 g * Sugars 28 g * Protein 8 g

Servings 12.0 * calories 206 * Total Fat 9 g * Saturated Fat 1 g * Monounsaturated Fat 5 g * Polyunsaturated Fat 2 g * Trans Fat 0 g * Cholesterol 29 mg * Sodium 370 mg * Potassium 29 mg * Total Carbohydrate 28 g * Dietary Fiber 1 g * Sugars 14 g * Protein 4 g

*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*