Bland and gritty are the first adjectives that come to mind when thinking of corn muffins. I used to only bake them for Cooper because he loves smothering them with honey. Over time, the honey sucked me in too. But with the addition of one simple ingredient that is literally growing on trees in my backyard, the honey jar manages to stay shut, and I now love corn muffins. Citrus is the key ingredient.
I use the generic term citrus because it started with lemon, but of course, ended with grapefruit. Orange and lime are good options too. The original recipe is for Lemon Cornmeal Madeleines courtesy of Food & Wine. But if all you have on hand is a Jiffy mix, just squeeze some lemon juice in it. Citrus adds extra sweetness and moisture to the muffins. Still, the addition of grapefruit zest is to date my favorite. No honey required. The muffins tasted even sweeter than the lemon zest version without tasting sour like grapefruit.
- Combine 1 cup cornmeal mix, 1/2 cup sugar, grated zest of one large grapefruit, 1 teaspoon cream of tartar, a pinch of salt, and a pinch of baking soda.
- In another bowl, whisk 1 egg, 1/4 cup plus 2 tablespoons heavy cream, 1/2 teaspoon vanilla, and 2 tablespoons melted butter. Mix with dry ingredients just until blended.
- Bake in greased muffin tins at 350 degrees for 10-12 minutes.