While living in Boston, I was lucky enough to discover Flour, an incredible bakery in the South End. Totally worth the hype. World-famous banana bread. Unreal sticky buns. I’ve always coveted the cookbook, and I was lucky enough to receive it as a gift.
I was immediately attracted to their corn muffin recipe. They’re not necessarily a go-to for me; they can be dull or dry. Creme fraiche elevates these to a new level of moistness and richness. And, it just so happens that I’ve been experimenting with making homemade creme fraiche. Surprisingly easily and decadent, I’m not sure why anyone would buy it after learning how to make it at home.
These taste best the day they’re made, but they can be enjoyed all week long (I know from personal experience). They are also delightful sliced in half and toasted on a griddle with some butter. Toward the end of the week, I used them in a ridiculous trifle that I can’t wait to replicate–crumbled muffins layered with creme fraiche (or whipped cream) and strawberries. I’m looking forward to trying this in the summer with grilled peaches and goat cheese ice cream.
Corn Muffins with Orange Zest and Peach Jam Filling
Adapted from Flour by Joanne Chang
- 2 and 3/4 cups of flour
- 1 cup of cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3/4 cup of packed light brown sugar
- 3 eggs
- 1 cup milk, room temperature
- 1/2 cup canola oil
- 3/4 cup creme fraiche
- 3/4 cup (approximately of jam of your choice)
- Zest from one large orange (approximately 1 tablespoon)
1. Preheat oven to 350 degrees. Butter your muffin tin or use paper liners.
2. Mix together flour, cornmeal, baking powder, baking soda and salt in a large bowl until well-mixed.
3. In another bowl, whisk together butter and sugar until it forms a slurry.
4. In yet another bowl (is someone else doing the dishes?), whisk the eggs until well blended.
5. One at a time, mix the following into the eggs: milk, oil, creme fraiche and butter/sugar mixture.
6. Pour the wet mixture into the dry mixture and fold carefully until just combined. It will be thick and pasty.
7. Fill each cup about half way. Add a dollop (about tablespoon) of jam on top. Add more batter on top (should be to the rim of the paper cup or tin). Do this for each muffin.
8. Bake for 25-30 minutes until the edges are brown. Cool on a wire rack.