• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 12

Corniest Corn Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1 cup (120 grams) all-purpose flour
  • 1 cup (215 grams) yellow cornmeal
  • 1/4 cup (50 grams) granulated sugar
  • 2½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (236 ml) buttermilk
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (150 grams, about 1 large ear) corn kernels, fresh or frozen


Preheat oven to 375 degrees 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.

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