Even back when sugar-crusted, store-bought muffins were something I ate regularly (when I cared about neither my waistline or a balanced meal), I would never go for the corn muffin. Chocolate chip? Yes. Blueberry? Definitely. But for some irrational reason the corn muffin always looked so nasty to me, so I never tried it. It wasn’t until recently when my boyfriend said he loved corn muffins that I came around. At first I was like what, why? And then I realized if I like cornbread there’s no reason why I wouldn’t like them in muffin form. It’s so weird how we just fear things we’ve never tried before.
I still have never bought a corn muffin, but I have been making good use of my Bob’s Red Mill Organic Medium Grind Cornmeal and making them myself. I like the medium grind for the slightly crunchy texture it gives my cornbread and corn muffins. I had been using Ina Garten’s corn muffin recipe (you know how I love Ina) until recently, when I came across Running to the Kitchen’s Strawberry Corn Muffins. Gina’s muffins don’t have wheat, table sugar, or dairy. I was really curious about them, so it was face-off time. I left out the strawberries to make the two recipes comparable. (Note: I called Gina’s muffins “paleo”, but they’re technically not paleo. “Wheat/sugar/dairy-free” just didn’t sound as catchy.)
Ina Garten’s Corn Muffins
I don’t know if Ina has a giant muffin tin or what, but I got way more than 12 muffins out of this recipe! Other than that, these are wonderful. Sweet, crumbly, really high in calories…basically, everything a corn muffin should be.
Running to the Kitchen’s Corn Muffins
The last time I baked something wheat, sugar, and dairy-free, the result was tasty but barely resembled the original baked good it was based on. So I was really pleasantly surprised when I pulled these out of the oven and they looked a lot like the corn muffin we know and love, with crumbs and all. I was concerned about whether or not the coconut oil and almond meal would give the muffins a weird taste but, nope. They tasted like corn muffins but earthier with just a touch of sweetness.
Running to the Kitchen’s corn muffins win, I can’t believe it! This is our first Recipe Face-Off where “the real thing” didn’t win. Running to the Kitchen’s muffins are much lower in calories and way cleaner with almond meal, almond milk, honey, coconut oil instead of wheat, dairy, and table sugar. The texture wasn’t compromised by the alternative ingredients either. But most importantly, I actually preferred the taste. I loved the earthiness of it and that it was much less sweet. These are actually muffins I can eat for breakfast! Sorry, Ina. I love you but I’m switching recipes.