Sorghum Corn MuffinsPublished on Saturday, December 7, 2019
I woke up yesterday with a strong craving for corn muffins and looked for an easy recipe that could be made with the ingredients already in my pantry. The honeys I had on hand (e.g., Tasmanian leatherwood honey) were a little too fancy to spare 75 grams of for a batch of muffins, but I did have a jar of sorghum molasses on hand from the last time I bought a Kentucky country ham.
Sorghum molasses (also sold as sorghum syrup) is a little sour, has a rich, burnt-toffee undertone, and pairs extremely well with cornmeal. The end result is mildly sweet, moist and crumbly, and rich when toasted. Not something I’d make every day, but when a craving strikes, this recipe is quick, straightforward, and makes for easy clean-up.
- 115 grams butter (Very soft.)
- 50 grams sugar
- 0.5 teaspoons salt
- 2 eggs
- 75 grams sorghum molasses (Substitute with honey for a different flavor profile.)
- 245 grams milk
- 200 grams cornmeal
- 125 grams all-purpose flour
- 1 tablespoon baking powder
- Preheat oven to 350°.
- Add butter, sugar, and salt to mixing bowl and mix with whisk attachment until light and creamy.
- Whisk in eggs.
- Add sorghum molasses and milk and whisk until combined.
- Add cornmeal and mix until no chunks of butter remain.
- Add flour and baking powder and whisk together until combined.
- Pour batter into lightly greased muffin pan.
- Bake for 20 minutes or until golden and set.
- Cool in pan for 10 minutes.
- Transfer muffins from pan to wire rack and allow to cool.