Double Corn Muffins from Sarabeth’s

Written by Elizabeth Bacharach

In simplest terms and convenient definitions I am a brunch junkie. I live for the perfect balance of ketchup and eggs, jam and corn muffins, syrup and toasted confections.

And as I was born and raised in northern New Jersey, with easy access to every nook and cranny of New York City, nothing is more enticing than a quick slip down the West Side Highway for a meal at Sarabeth’s.

Chef and owner Sarabeth Levine is an acclaimed culinary icon but even more so, she is the ultimate brunch mastermind.

And she’s finally divulged many of her secrets in her cookbook, Sarabeth’s Bakery: From My Hands to Yours. I couldn’t help but buy this brunch bible when I saw it on the shelves of my local Barnes and Noble.

Too often I’m stymied by the extensive lines in front of Sarabeth’s yellow awning: living so close, I can’t fathom waiting so long for an omelet I can easily make at home.

However, what really seals my decision is if I can imagine brunch without one of Sarabeth’s perfectly golden corn muffins.

It doesn’t matter if there isn’t a crisp chill in the air, tumbling red and yellow leaves, or an anxious feeling that summer is rapidly escaping us; this muffin is flawless in or out of its seasonal stereotype.

Thanks to Ms. Levine’s newest publication, brunch enthusiasts like myself can savor Sarabeth’s impeccable inventions in their own kitchen—at home, the only wait is in the cook time.

So this Sunday morning, instead of revving up my engine at a godforsaken hour to attempt to beat the crowd, I decided to concoct a Sarabeth’s-worthy brunch with my own two hands.

And a little help from Ms. Levine herself on the corn muffins.

For me, nothing defines the breakfast portion of brunch quite like these muffins. I will once again admit that not many can make it like Sarabeth; however, I tried to challenge her, attempting a Bacharach take on this morning delicacy.

The muffins get a double dose of corn from crunchy stone-ground cornmeal as well as fresh, tender corn kernels shucked straight off the cob.

And with sweet Jersey corn in season, summer is the perfect time to stir up a batch of these breakfast treats.

While you can certainly make these muffins to satisfy your brunch cravings with frozen corn in winter, why not go for the real thing while it’s here?

[Editor’s Note: You can also bake your muffins on the grill instead of heating up your oven!]

For those city-goers and tri-state area residents, as tempting as Sunday brunch at Sarabeth’s sounds, avoid the extensive wait or the early morning rush and try making your own corn muffins instead.

All you need are a few basic ingredients, a little coaxing, and help from the mastermind herself. Before you know it, your house will have a little yellow awning outside and tourists clawing to get in.

Double Corn Muffins

Yield: 12 muffins

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Make fluffy double corn muffins with both crunchy polenta and tender sweet corn, inspired by NYC brunch spot Sarabeth's.

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Ingredients

• baking spray or muffin liners
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup stone-ground cornmeal or polenta
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, chilled and cut into 1/2-inch cubes
• 2 large eggs
• 1/4 cup milk (any type)
• 2 ears fresh corn, shucked and kernels stripped from the cob

Instructions

1. Preheat the oven to 400 degrees F. Grease the wells of a 12-cup standard muffin tin generously with baking spray or line with paper liners.
2. Whisk the flour, cornmeal, baking powder, and salt together in a small bowl and set aside.
3. In a stand mixer fitted with the paddle attachment, beat the sugar and butter together on medium-high speed until fluffy and lightened in color, about 3-4 minutes.
4. Scrape the sides of the bowl.
5. Reduce the mixer speed to low. Beat the eggs in one at a time until fully incorporated.
6. With the mixer still running on low speed, drizzle in the milk until incorporated.
7. Add a third of the dry ingredients and beat until nearly combined, then repeat until all the dry ingredients are incorporated.
8. Finally, add the corn kernels and stir just until combined.
9. Scoop the batter into each muffin tin well and bake for 20-25 minutes, until the muffins are golden and starting to crack at the center of each dome.
10. Remove from the oven and cool in the tin for 5 minutes on a wire cooling rack.
11. After 5 minutes, remove the muffins and cool on the rack.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 318mgCarbohydrates: 32gFiber: 1gSugar: 12gProtein: 4g

The nutritional information above is computer-generated and only an estimate.

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