Light and subtly sweet cornmeal muffins filled with kernels of fresh summer corn— the perfect side for any time of day.

Corniest Corn Muffins from

We’re currently going through about a dozen ears of fresh sweet corn a week. We just can’t get enough! Grilled corn on the cob is one of my favorite summer side dishes and I’ll be so sad when the big bins of corn at the grocery store are gone for the season.

But we’re not just pigging out on corn of the cob, I’m putting corn in everything— salads, soups, pasta, and you guessed it, these cornbread muffins.

corniest corn muffins 1

These muffins are basically my corniest cornbread recipe baked into a muffin pan instead of a cast iron skillet. Because sometimes individual mini cornbreads are more convenient than one big cornbread. They’re perfect for potlucks and barbecues, and besides look how cute they are!

Serve these light and corny muffins with butter and a drizzle of honey. They’re wonderful fresh from the oven, but also great the next day sliced in half and toasted in a skillet.

corniest corn muffins 2

baking tip:How to remove corn kernels from the cob

We’ve all been there, we’ve all tried to slice off corn kernels only to have them fly all over the counter top and kitchen floor. But not any more! All you have to do is place the corn in a deep but wide bowl, narrow end down, and slice away.

Corniest Corn Muffins from

Corniest Corn Muffins from

Corniest Corn Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Light and corny muffins filled with kernels of fresh summer corn. Serve warm with butter and a little honey.


  • 1 cup all-purpose flour (120 grams)
  • 1 cup yellow cornmeal (215 grams)
  • ¼ cup granulated sugar (50 grams)
  • 2 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (236 ml)
  • 3 tablespoons unsalted butter , melted (42 grams)
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1 large egg yolk
  • 1 cup corn kernels , fresh or frozen (150 grams, about 1 large ear)


  • Preheat oven to 375°F. Grease a muffin pan with nonstick cooking spray or line with paper liners.
  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • In a separate bowl whisk together the buttermilk, butter, vegetable oil, egg and egg yolk.
  • Add the wet ingredients to the dry ingredients and gently stir together. Fold in the corn kernels. Do not overmix, batter should be somewhat lumpy.
  • Pour batter into the prepared pan, filling each muffin cup 2/3 way full. Bake until edges are golden, 12-15 minutes. Serve warm or at room temperature.
  • Store muffins in an airtight container at room temperature for up to several days.
Calories: 194kcal, Carbohydrates: 26g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 174mg, Potassium: 189mg, Fiber: 2g, Sugar: 6g, Vitamin A: 168IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 1mg
Cuisine: American
Course: Snack
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.