Extra Corny Cornbread Muffins

Extra Corny Cornbread Muffins

These corn muffins are bursting with fresh sweet corn flavor.  Eat them plain or slather them with farm fresh butter.

 

INGREDIENTS

  • Nonstick vegetable oil spray
  • 1½ cups all-purpose flour
  • 1¼ cups cornmeal
  • ¼ cup plus 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 (from about 2 cobs), divided
  • 2 large eggs plus 1 large egg yolk
  • ¾ cup sour cream
  • ⅔ cup milk
  • ½ cup (1 stick) melted unsalted butter, cooled
  • Flaky sea salt

DIRECTIONS

  1. Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick spray or use cupcake liners.
  2. Whisk flour, cornmeal, sugar, baking powder, baking soda, kosher salt, and pepper in a large bowl. Stir in 1½ cups corn.
  3. Lightly whisk eggs and egg yolk in a medium bowl, then whisk in sour cream, milk, and butter.
  4. 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.
  5. Divide batter among prepared muffin cups. Top with remaining ½ cup corn, then sprinkle with sea salt.
  6. Bake muffins, rotating pan halfway through, 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.

Do Ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.

Freeze: Muffins can be frozen for up to 3 months.  Wrap individually in plastic wrap and place in a zip top freezer bag.  Take out and let thaw on counter.

Recipe Source: Bon Appetit https://www.bonappetit.com/recipe/extra-corny-cornbread-muffins