Comments on: Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots

By: Avlor

Avlor — Sun, 24 Aug 2008 20:41:07 +0000

These are now my family’s favorite muffins. I didn’t have access to affordable blueberries this week - so I substituted dates. We usually eat most of the muffins I bake over the course of a week - but we ate ALL of them this time. Thanks Joy!

By: Katie B.

Katie B. — Sun, 13 Jul 2008 15:52:25 +0000

Yowza - these muffins are like crack! I made them yesterday morning and proceeded to eat FOUR OF THEM! Delicious!

By: Columbus Foodie » Blog Archive » June 2008 Roundup

Columbus Foodie » Blog Archive » June 2008 Roundup — Wed, 09 Jul 2008 18:37:31 +0000

[...] and Clotted Cream, Blackberry and Streusel Muffins from Jerry’s Thoughts, Musings and Rants, Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots from Joy the Baker, Strawberry Banana Pancakes from Joy Through Cooking, Apple Juice Sabayon from [...]

By: PhillyGirl

PhillyGirl — Mon, 30 Jun 2008 23:32:24 +0000

Ohmigod! I have never been so inspired to jump off my couch into the kitchen! I saw your pic on TasteSpotting and linked to the recipe. I had butter, berries, peaches, and a box of Jiffy corn bread mix. I melted 2 tbs butter in the microwave, mixed in ~2tbs sugar plus one tbs honey, one egg, and the 1/3 buttermilk (you could use reg milk easily). Then I chopped up a small peach, and added a handful of blueberries and another of blackberries from the fridge and folded those in. I used a six-cup cupcake pan but should have used 9 from a 12-cup pan or a 6-cup jumbo pan cause it did run in the oven a bit. When they were done, I added a piping hot one to a bowl and poured two tsp of half-half on it. It was sooo delicious!! I’ll have the other four for breakfast this week, warmed up with a dollop of Greek yogurt! Thanks much for the inspiration!!

By: Mari

Mari — Tue, 24 Jun 2008 18:10:24 +0000

My cornbread lovin’ self is swooning over these!

By: sara

sara — Fri, 20 Jun 2008 04:35:19 +0000

Hi! I just wanted to let you know that I made these muffins with some leftover fruit I had and they were AMAZING! Thanks so much for the recipe.

By: Crescent Dragonwagon

Crescent Dragonwagon — Mon, 16 Jun 2008 18:27:38 +0000

Oh joy, Joy! Love what you did with these — love the seductive photos, too. I use browned butter in a pecan pie, and can’t believe I never thought to try it in cornbread or muffins… this after spending six years studying and researching and developing all things cornbread.

May I offer to have my publisher send you a copy of THE CORNBREAD GOSPELS, the book which was the cause of the activities above? (No review, good or otherwise, expected; it’s unconditional). Just e me your snailmail address and I’ll have the publisher, Workman, send it off to you. I’m at crescentATdragonwagonDOTcom.

Also, I’m putting a link to this page and recipe on a social network I belong to called I Love Cornbread ( http://cornbreadlove.ning.com/ ).

Thanks… now let me go wipe the drool off my keyboard…

By: Amy

Amy — Sun, 15 Jun 2008 21:10:35 +0000

I know I’m a little late, but these look delicious! I can’t wait to try these….being from the South - cornbread is a big deal in my family; and with such a clever twist…I think these muffins will be a big hit!!

By: diva

diva — Sat, 14 Jun 2008 19:04:04 +0000

thank you for always providing the best recipes ever!! i love cornbread and this looks like the love of my life. cheers joy

By: Aimee

Aimee — Fri, 13 Jun 2008 19:14:57 +0000

You nailed it indeed! I’m hitting ‘print’ right now. Good think I keep several different grinds of cornmeal around- we love it here.