Fresh Corn Muffins Recipe

Name: Fresh Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 cup fine stone-ground cornmeal; 1/4 cup plus 2 tablespoons rye flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 1/2 cups buttermilk; 1/2 cup canola oil; 1/4 cup honey; 6 tablespoons unsalted butter; 1/4 cup sugar; 1 3/4 teaspoons kosher salt; 4 large eggs; 1 cup fresh corn kernels (from 2 ears)

Servings: persons

1 cup all-purpose flour
3/4 cup fine stone-ground cornmeal
1/4 cup plus 2 tablespoons rye flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 cups buttermilk
1/2 cup canola oil
1/4 cup honey
6 tablespoons unsalted butter
1/4 cup sugar
1 3/4 teaspoons kosher salt
4 large eggs
1 cup fresh corn kernels (from 2 ears)

1
Preheat the oven to 400 and line two 12-cup muffin tins with paper or foil liners.
2
In a medium bowl, whisk the all-purpose flour with the cornmeal, rye flour, baking powder and baking soda.
3
In another medium bowl, whisk the buttermilk with the oil and honey.
4
In a stand mixer fitted with the paddle or using a handheld electric mixer, beat the butter, sugar and salt at medium-high speed until light and fluffy, 1 to 2 minutes.
5
Beat in the eggs 1 at a time, scraping down the side of the bowl as needed.
6
Add the dry ingredients and beat at medium speed until evenly combined.
7
At low speed, gradually beat in the buttermilk mixture until just incorporated, then fold in the corn.
8
Spoon the batter into the prepared muffin cups.
9
Bake for about 15 minutes, until a toothpick inserted in the center of the muffins comes out clean.
10
Let the muffins cool in the pans for 10 minutes before turning them out onto a rack to cool completely.

1493

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup fine stone-ground cornmeal, 1/4 cup plus 2 tablespoons rye flour, 1 tablespoon baking powder, and more.

Yes, Fresh Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Corn Muffins

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