Make these moist corn muffins during harvest time when the corn stalks are tall, and the sweet corn is ripe. Local farmers' markets are a great place to pick up a cheap bushel of corn.
Fresh Sweet Corn Varieties
When shopping for sweet corn, look for varieties like Bicolor Butter & Sugar Corn, Supersweet, Sugar & Gold, and Silver Queen. Leftover corn on the cob is a perfect excuse to make a batch of moist corn muffins.
Easy Corn Muffin Recipe
- 2 large eggs
- 2 cups whole milk
- 1/2 cup canola or vegetable oil
- 1/2 cup white sugar
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup yellow cornmeal
- 1/2 teaspoon ground cumin powder, (optional)
- 1/4 teaspoon ground chili powder, (optional)
- 2 Tablespoons finely chopped fresh cilantro, (optional)
- 1/3 cup finely diced green onions, (optional)
- 1 3/4 cups fresh corn on the cob, cooked with kernels scraped off, (optional), or 1 can (15-oz.) whole kernel corn, drained
How To Make Moist Corn Muffins
- Preheat oven to 375ºF. Line 12 to 16 muffin tins with paper cupcake liners, or spray with vegetable shortening.
- With a large whisk, or electric mixer fitted with a whisk attachment, whip eggs, milk, and oil together in a large bowl until frothy. Add sugar, and whip again until mixed well. Fold in sour cream with a rubber spatula.
- Sift flour, baking powder, and salt into a large bowl. Stir in cornmeal, optional cumin, and chili powder, and mix until moistened.
- Gently fold dry ingredients into wet ingredients with a wooden spoon or rubber spatula. Scrape the bowl when necessary. Fold in optional cilantro, green onions, and fresh or frozen corn.
- Fill muffins tins 3/4 full using a large cookie scoop, or spoon. Bake at 375ºF for 20-25 minutes, or until light brown. Muffins should spring back when lightly poked with a finger, or toothpick comes out clean.
- Cool in the pans for approximately 5 minutes, then release onto a cooling rack. These corn muffins can be frozen in an airtight container, or plastic bags for up to 3 months.
- Serves 12 to 16.
Corn Muffin Variations:
Cornbread Recipe: Simply pour Corn Muffin batter into a 9 X 13-inch lightly greased baking pan, and bake at 350ºF for 25-35 minutes, or until toothpick comes out clean.
Savory Corn Muffins: Try something out of the ordinary. Add optional chili powder, cumin, fresh cilantro, and green onions (scallions) to the corn muffin recipe, and bake as directed.
More Marvelous Muffin Recipes
Best Vegan Blueberry Muffin Recipe with Fresh Blueberries: Don't let the word vegan fool you. These delicious blueberry muffins are moist, with a tender crumb.
Vegan Strawberry Cheesecake Muffins Recipe: Non-dairy and egg-free muffins that taste just like Strawberry Cheesecake, only vegan!
Vegan Pumpkin Muffins and Banana Muffins: These great tasting muffins are dairy-free, salt-free, egg-free with no refined sugar.
Donna Diegel - Donna Diegel is an experienced baker and published author with more than 25 years of experience in the food industry.
