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+ servings

Corniest Corn Muffins

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
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