Corn Muffins

Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease.

  • Yield: Makes 12

Source: Martha Stewart Living, June 2002


  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg
  • 3/4 teaspoon pure vanilla extract
  • 3/4 cup sour cream


  1. Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.

  3. Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.

Cook's Notes

These savory muffins are satisfying plain -- or you may add up to 1 1/4 cups of the following to the prepared batter: corn kernels, crumbled bacon, chopped chives, grated cheddar cheese, and/or diced jalapeno.


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