Back in 2018, former BA food editor Molly Baz sent a reference photo for her corn muffin recipe to her team, as planned—and to all 2,600 employees at Condé Nast. “The crowds went wild,” Molly explains. We get it. These cornbread muffins are packed with sweet, juicy corn kernels. Per Molly, they’re “so delicious, so corny, so hot and steamy, [and] buttery.” Aside from sending a low-res photo to over 2,000 strangers, what’s not to love?
The muffins get a double hit of corn flavor and texture from a mix of stone-ground cornmeal (white or yellow cornmeal is fine) and fresh corn (you can also use frozen corn; don’t thaw it first). Stone-ground cornmeal retains some of its germ and hull, giving it the muffins a more dynamic texture and robust flavor. A little all-purpose flour, leavener, and a fair amount of melted butter keep the crumb tender.
Seasoned with lots of black pepper, these corn muffins are a perfect side dish for holidays like Thanksgiving or a summer BBQ. For breakfast, slather them with honey butter (blend 2 sticks room temperature butter with honey to taste). You can make the muffins a day in advance, but you will need a lot of willpower.
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What you’ll need
Muffin Pan
$10 $9 At Amazon
Whisk
$10 At Amazon
Wooden Spoon
$7 At Amazon
Large Bowl
$18 At Amazon
Wire Rack
$23 At BA Market
Recipe information
Total Time
30 minutes
Yield
Makes 12
Ingredients
1½
1¼
¼
2½
¾
2¼
1½
2
2
¾
⅔
½
Preparation
Step 1
Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick cooking spray.
Step 2
Whisk 1½ cups (188 g) all-purpose flour, 1¼ cups (173 g) medium- or fine-grind cornmeal, ¼ cup plus 2 Tbsp. (75 g) sugar, 2½ tsp. baking powder, ¾ tsp. baking soda, 2¼ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 1½ tsp. freshly ground black pepper in a large bowl. Stir in 1½ cups fresh corn kernels.
Step 3
Lightly whisk 2 large eggs plus 1 large egg yolk and egg yolk in a medium bowl, then whisk in ¾ cup sour cream, ⅔ cup whole milk, and ½ cup (1 stick) unsalted butter, melted and cooled.
Step 4
Create a well in the center of dry ingredients. Pour wet ingredients into well and stir with a wooden spoon until batter is just combined. Divide batter among prepared muffin cups. Top with remaining ½ cup fresh corn kernels, then sprinkle with flaky sea salt.
Step 5
Bake, rotating pan halfway through, until muffin 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.
Do ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.
Editor’s note: This corn muffin recipe was first printed in June 2018 as ‘Extra-Corny Cornbread Muffins.’ Head this way for a Southern-style buttermilk cornbread recipe →