This month, #baketogether Goddess Abby Dodge asked our loyal group of bakers a question for the ages: are you sweet or savory? Abby posted a morphic muffin blueprint featuring buttermilk and cornmeal which is wide open to interpretation, be it a sweet version or a savory one. As May progressed, I hopped back and forth from sweet ideas to savory, then back again. Finally, Team Savory posted so many amazing riffs on this muffin (check out the links on Abby’s post here), that I had to do my part to prop up the underdog by lining up with Team Sweet.
These Lilliputian Lovelies were inspired by a set of berry-licious mini muffin papers which jumped into my basket in TJMaxx the other day(does this happen to you? The merchandise in that store is downright aggressive, I swear). They just NEEDED something raspberry in there!
Fresh berries were both expensive and mushy looking in my market, so we will wait another month until my backyard bushes begin providing those–today I used good ol’ Polaner Spreadable Raspberries(no straining seeds=bonus!), plus cream cheese, roughly chopped white chocolate and toasted pecans. This decadent flavor profile was saved from being too sweet by the cornmeal-laced base.
My recipe made 24 mini-muffins. Well, 23 actually–my sous-chef got a little over zealous with the filling and topping there, so we suffered one casualty. Such losses are perfectly acceptable in the pursuit of happy sous-chefs!
The muffins came together in a snap, this recipe(which yields 6 standard size muffins) is an asset to anyone’s repertoire. Quick. Easy. Yummy. And oh, so changeable! Make them sweet, make them savory, Lilliputian or Brobdingnagian, the world is your
oyster, er, corn muffin!
Look at that beautiful, slightly shaggy crumb. That is because I did not mix them into oblivion. Seriously, people, it’s like pancakes: Over mix at your own peril.
Lilliputian Raspberry Cheesecake Corn Muffins
(adapted from Abby Dodge)
3/4 cup (3 3/8 oz) all purpose flour
1/3 cup (1 1/3 oz) finely ground yellow cornmeal
1/3 cup (2 3/8 oz) sugar
2 tsp baking powder
1/4 tsp table salt
1/2 cup buttermilk, at room temperature
1 large egg
3TBSP melted unsalted butter
1/2 teaspoon vanilla
2 oz. cream cheese
1/3 cup seedless raspberry preserves
2 oz best quality white chocolate, roughly chopped
1/3 cup toasted pecan pieces, roughly chopped
MAKE THE MUFFINS
1. Pre-heat oven to 350 F, or 325 F if using convection bake. Line 24 mini muffin cups with cute paper refugees from your local discount store.
2. Combine dry ingredients and mix well. Measure the buttermilk using a 2 cup glass measuring cup. Add egg, melted butter and vanilla and mix with a table fork until well blended. Prepare raspberry filling: blend cream cheese and raspberry preserves thoroughly (I placed both in the cup from my stick blender, softened for a few seconds in the microwave, and blended. Easy Peasy.) and fill into pastry bag fitted with plain tip. Keep at the ready as you don’t want to overmix these babies!
3. Pour liquid mixture over dry ingredients and fold together BRIEFLY until evenly moist. A light touch is best. Do not over mix.
4. Fill muffin papers about 3/4 full. Pop a squirt of raspberry cream cheese filling into each cup. Top with chopped white chocolate and toasted pecans.
Cool on wire rack for as long as you can resist eating one. If you wait 10 FULL minutes, the muffin will come away from the paper nicely. I know it’s hard to wait, but a hot muffin sticks to the paper and you don’t get to eat as much. It took me until I was about 41 years old to get this right. . . Maybe one day I will learn not to burn the roof of my mouth on the pizza! Hope springs eternal.
Thanks to Abby Dodge and all the #baketogether beauties for the inspiration! Thanks to sous-chef Bijou for assistance and comic relief, and special thanks to my mom for help with the housework this week so I ended up with a free hour to bake and post these! Can I pay you in muffins, Mom?