Fresh Corn Muffins | Dorothy Lane Market

Fresh Corn Muffins

PREP TIME 10 mins
COOK TIME 20 mins
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

Make these muffings your own by stirring in various mix-ins such as chopped green onions, shredded Cheddar cheese, minced jalapeños, or cooked and crumbled DLM Uncured Bacon.


  • cups all-purpose flour
  • cups cornmeal
  • ¼ cup + 2 Tbsp sugar
  • tsp baking powder
  • ¾ Tbsp baking soda
  • Tbsp Kosher salt
  • tsp freshly ground black pepper
  • 2 cups fresh corn kernels (about 2-3 ears)
  • 2 large eggs
  • ¾ cup sour cream
  • cup milk
  • ½ cup melted butter, cooled
  • Flaky sea salt


Preheat oven to 400°F and generously coat a standard 12-cup muffin pan with butter or non stick spray.
Whisk flour, cornmeal, sugar, baking powder, baking soda, Kosher salt, and pepper in a large bowl. Stir in 1½ cups corn saving rest for top.
Lightly whisk eggs in a medium bowl, then whisk in sour cream, milk, and butter. Create a well in the center of dry ingredients. Pour egg mixture into well and stir with a wooden spoon until batter is just combined. Add any additional mix-ins if desired.
Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.
Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely.


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