Corn and Apricot Muffins with Orange Essence
Why This Recipe Works
To get a corn muffin recipe that wouldn’t set off sugar alarms, with a moist, tender crumb and a crunchy, craggy, golden muffin top, we chose a whole-grain cornmeal in a fine grind for wholesome and complex corn flavor. We used a quick-bread method of mixing, combining melted instead of creamed butter with sugar, eggs, and flour, which gave the muffins good height and a substantial crumb. Finally, we mixed in sour cream, which contributed moisture and a tender texture.