Light and subtly sweet cornmeal muffins filled with kernels of fresh summer corn— the perfect side for any time of day.
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.
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.
baking tip:How to remove corn kernels from the cob
Corniest Corn Muffins
- 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.