As an English person, I inherently don't understand muffins. They're an American thing that we just don't get. I still can't believe that it's socially acceptable to eat cake (in essence) for breakfast. And I am happy to now live in a country that's comfortable with their sugar intake first thing in the morning.
The first time I had a corn muffin was at Court Square Diner in Queens near P.S.1. I was amazed. It was a crumbly piece of heaven that they had toasted and spread with butter. Genius. Take cake, toast cake, put more butter on cake. I never would have thought of such a thing, but I am glad you guys did.
Since then my love of muffins had burgeoned, but I still couldn't really make them. Perhaps because I was using English recipes, and what the hell do they know about these things? But Cook's Illustrated knows, and of course, they have tested the hell out of them. This recipe is so easy, and quick enough to whip up on a whim (I woke up terribly hungover last Sunday and still managed to get them together before my great need of carbs and sugar dispersed). They also go brilliantly with bacon, the other world-famous hangover cure.
For those who would like to try the recipe, click here to download and print it.