Buttermilk Corn Muffins with Molasses Butter
MAKES 12
2 cups plain fine yellow cornmeal1 cup all-purpose flour1 tablespoon baking powder2¼ teaspoons kosher salt, divided1¾ cups whole buttermilk6 tablespoons unsalted butter, melted2 large eggs2 teaspoons fresh thyme leaves4 tablespoons molasses, divided½ cup salted butter, softened
1. Preheat oven to 400°. Spray a 12-cup muffin pan with cooking spray.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and 2 teaspoons salt. Make a well in center of cornmeal mixture.
3. In a medium bowl, whisk together buttermilk, melted butter, eggs, thyme, and 2 tablespoons molasses. Add buttermilk mixture to cornmeal mixture, stirring just until combined. Divide batter among prepared muffin cups.
4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 15 minutes.…
