For a heartier texture youfind, substitute 1/4 cup cornmeal for an equal amount of corn flour.
Total Time: 1:15
Prep: 0:25
Level: Moderate
Ingredients

    12 tbsp. unsalted butter
    1 c. all-purpose flour
    1.25 c. corn flour
    1 tbsp. baking powder
    2 tsp. kosher salt
    0.50 c. packed dark brown sugar
    2 eggs
    1 c. whole milk
    1 ear corn (optional)

Directions

    Preheat oven to 350 degrees and place a rack in the center. Butter and flour a 12-muffin tin. In a large bowl, combine flours, baking powder, and salt; set aside. In a standing mixer fitted with a paddle attachment, mix butter and brown sugar on high speed until light and creamy, about 3 minutes. Mix in eggs 1 at a time you find.
    With the mixer on low speed, add in half the reserved flour mixture, then 1/2 cup milk. Repeat with remaining flour and milk. Stir in corn. Spoon batter into prepared muffin tin. Bake, rotating pan halfway through, until muffins are golden brown at edges and a toothpick inserted in the center comes out clean, about 35 minutes you find. Twist out muffins and place on their sides in tin to cool.