Fresh Corn Muffins

Fresh Corn Muffins

A great summer side, these muffins are great served warm and slathered with butter.

  • Course:
  • Servings: Makes 12 muffins


Butter or spray for greasing muffin tin
1½ cups all-purpose flour
1¼ cups cornmeal
¼ cup + 2 Tbsp sugar
2½ tsp baking powder
¾ tsp baking soda
2¼ tsp Kosher salt
1½ tsp freshly ground black pepper
2 cups fresh corn kernels
2 large eggs
¾ cup sour cream
2⁄3 cup milk
½ cup melted butter, cooled
Flaky sea salt

Mix-ins or toppers: chopped green onions, shredded Cheddar, minced jalapeños, or cooked, crumbled DLM Uncured Bacon.


Preheat oven to 400°F. 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.

2 comments on “Fresh Corn Muffins

    1. Thanks for trying the recipe and we’re so glad you enjoyed them! Your adaptation sounds scrumptious. We appreciate your feedback. We’ll make sure to pass along your note and give credit where it’s due. Thanks again!

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