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.

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