Farmer’s Corn Muffins

Breakfast
TIME
55M
YIELD
12
Farmer’s Corn Muffins
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Ingredients

Large eggs
2 cup
Butter (1/2 stick)
4 tbsp
Scallions, Thinly Sliced, White and Green Parts Separated
1 bunch
Bell Peppers (About 1 Large), Finely Chopped 1 1/2 cups
Cornmeal
3 cups
Flour
2 1/4 cups
Baking Powder
1 tbsp
Salt
1 tbsp
Ground Black Pepper
1/8 tbsp
Corn Kernals
1 cup
Sugar
1/4 cups
Vegetable Oil
1/2 cups
Buttermilk
1 3/4 cups

Directions

  1. PREHEAT oven to 375˚F.
  2. BRING a large pot of water to a boil and SET UP an ice bath.
  3. GENTLY ADD 12 eggs to boiling water and COOK for 6½ minutes, TRANSFER immediately to ice bath. LET SIT about 10 minutes or until cooled. CAREFULLY PEEL eggs so as not to break yolks.
  4. Meanwhile, HEAT a large skillet over medium heat and ADD butter to melt. Once butter has melted, ADD peppers and scallion whites.
  5. COOK until soft and fragrant, STIRRING occasionally, about 5 minutes, SEASON with salt to taste. TURN OFF heat and SET ASIDE.
  6. In the bowl of a stand mixer fitted with a paddle attachment, COMBINE cornmeal, flour, sugar, salt, baking powder, corn kernels, and scallion greens, STIR to combine for 30 seconds.
  7. ADD the cooked vegetables with butter and STIR to combine another 30 seconds.
  8. ADD oil, two remaining eggs, and MIX until combined.
  9. While running on low speed, SLOWLY POUR in buttermilk until just combined.
  10. LINE a muffin tin with tulip cupcake liners and FILL each cup with a heaping tablespoon of batter, PRESS DOWN lightly with the back of a spoon to fill the bottom and CREATE a small divot in the center.
  11. PLACE an egg in each divot with point side up, then DIVIDE remaining batter evenly between the 12 muffin cups. TAP the tray on the counter a few times to ENSURE the batter fully encases the egg.
  12. BAKE muffins for 30-35 minutes, or until lightly golden and a toothpick comes out clean. TAKE CARE not to press the toothpick too deep to puncture the egg.
  13. Best SERVED slightly warm, but can be REFRIGERATED in an airtight container up to 2 days.

Insider Tips

  • Sweeter, Creamier: Whisk in up to ¼ cup sweetened condensed milk off the heat after the base reaches 165°F, then strain and chill for a smooth, dessert-like finish.

  • Quick Chill: To cool fast, pour the hot custard into a pitcher set over an ice bath. Stir until cold, then refrigerate.

  • Make-Ahead: The base can be made up to 3 days in advance. Add espresso only at serving time to keep flavors fresh and prevent bitterness.

  • Storage: Keep refrigerated and use within 3 days.

  • Serving Temperature: Serve well-chilled, or warm gently to about 140°F — never boil, or it may curdle.

  • For a Crowd: Making 12 cups? Double the base recipe, then mix espresso and any sweetener to taste in smaller batches before serving.

  • Time Saver Tip: If using store bought eggnog, start with a high quality nog as your silky, reliable base then stir in chilled espresso just before serving for a rich, café-style twist in seconds.