Fresh Corn Muffins
Fresh Corn Muffins have sweet summer corn in every bite. The perfect combination of cake and cornbread.
I love summer corn and if I have the opportunity to use fresh corn in recipes, I’m all in. So, if you are looking for more ways to use up that summer corn here is another one my favorite recipes https://meatsbeetsandbubbles.com/skillet-corn-with-mexican-chorizo/. I have several recipes on the blog if you are looking for ways to use that fresh corn.
The interesting part of this recipe is microwaving the milk and cornmeal to bloom the cornmeal. It basically gels and hydrates the cornmeal as a result makes the muffin more tender and flavorful. What’s more is these fresh corn muffins have the best crunchy muffin top.
While there are many ways to cut corn off the cob, I use the knife and 2 bowl method for cutting corn off the cob. See my video below to find out how I do it.
The fresh corn muffins are moist, tender and not too crumbly. While there is sugar in this recipe it’s to enhance the natural sweetness from the corn.
I think what creates a good muffin is a crunchy top with a soft inside. These have both of those.
Fresh Corn Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal-divided
- 1 cup sugar or monkfruit
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup almond milk
- 1/2 cup Greek yogurt-Fage 0 fat
- 8 tbsp butter-melted
- 2 eggs
- 2 cups corn kernels
Instructions
- Preheat oven to 400'. Spray a 12-cup muffin tin generously with cooking spray.
- Whisk flour and 1 cup of cornmeal, sugar, salt, baking powder, and baking soda in a large bowl.
- In a medium bowl whisk milk and remaining 1/2 cup cornmeal together. Microwave until the mixture becomes like paste. This takes about 1-3 minutes, whisking frequently. After removing from microwave whisk in yogurt and melted butter into cornmeal paste. Whisk in eggs.
- Stir the cornmeal mixture and corn into the flour mixture until just combined.
- Use a 1/3 dry measuring cup and divide batter evenly between the 12 cup muffin tin. The cup will be very full.
- Bake until muffins are golden brown and a toothpick in the center comes out clean. Bake for 20-24 minutes. Let muffins cool in the tin for 5 minutes. Remove muffins and let cool on rack for 15 minutes. Serve warm!