You can bake any muffin or bread recipe in a fun madeline shape and it instantly turns into something special and fun to eat. These make perfect-sized nibbles to go with a cup of coffee or tea and are just right for a kid-sized snack.
We have done traditional madelines, chocolate cake, banana bread and more in this pan. Today we tried corn muffins. They tasted great and they freeze really well too. I made a half-batch and it worked beautifully.
Corn Muffins with Buttermilk
3/4 cup (1 1/2 sticks) unsalted butter, melted
3 cups buttermilk
3 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups coarse cornmeal
1 cup sugar 2 tablespoons baking powder
1/2 teaspoon salt
Preheat the oven to 350F. Generously grease 24 standard muffin cups or line them with disposable muffin wrappers.
Pour the butter, buttermilk, and eggs into the large bowl of a mixer fitted with a paddle attachment. Add the flour, cornmeal, sugar, baking powder, and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy. Fill the muffin cups about 2/3 full with the batter. Sprinkle sugar over the tops of the muffins. Bake the muffins for 12 to 15 minutes and lightly brown; they should spring back when you touch the tops lightly with your fingertips. Adjust baking time for mini-muffins or madeline pan.
