Magnolia Bakery Corn Muffin

The first time I learned about Magnolia Bakery was in an episode of Sex and the City. I've never actually had a cupcake or muffin from the bakery. However, if the baked goods are exactly like the recipes in the recipe book, I think Magnolia is a must try the next time I'm in NYC.

I decided to make the Corn Muffins from the Magnolia Bakery book and it is by far the best corn muffins I've ever had. It's not very dense, it's moist, and it holds crumbs quite well. If you're a fan of corn muffins, this is a must try! 

Magnolia Bakery Corn Muffin

1 1/4 cup yellow cornmeal

1 1/4 cup all purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups milk

3/4 cup unsalted butter, melted and cooled slightly

Preheat oven to 350 degrees. Grease well 9 cups of a 12 cup muffin tin. In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful to not overmix. The batter may be lumpy. Fill the muffin cups about three quarters full. Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake.