This week’s TWD was chosen by Rebecca of Ezra Pound Cake: savory corn and pepper muffins! Though I’ve become much more proficient in the kitchen over the past year, one thing I still really struggle with is muffins. I thought this week’s selection would be another opportunity for me to improve so I welcomed it!
The original recipe for these muffins is really interesting. It’s a southwestern take on corn muffins and includes chili powder, black pepper, jalapeno pepper, red bell pepper and cilantro. I’d love to say I was adventurous and tried this variation….but I didn’t. Dorie offered an alternative “playing around” version which was a more basic corn muffin and that’s the route I went. I knew the southwestern variation wasn’t my thing but I love plain corn muffins so I was looking forward to trying them.
Let me start with the good news: these are really delicious corn muffins! I followed Dorie’s recipe for plain corn muffins but I left out the corn kernels as I didn’t have any on hand. I thought the muffins were just sweet enough and had a great texture. Now for the bad news…my issues with muffins continue. My muffins were really flat and in fact, a few even had concave tops. I can’t figure out why muffins rarely bake up properly. I was careful not to overmix the batter and really thought these would turn out well. At least they taste good!