Food & Cooking Recipes Breakfast & Brunch Recipes Rosemary-Corn Muffins By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Yunhee Kim Yield: 2 dozen In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary. Ingredients Vegetable-oil cooking spray 1 cup all-purpose flour 1 cup coarse yellow cornmeal ½ cup sugar 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 teaspoon finely chopped fresh rosemary, plus leaves for topping 1 cup plus 2 tablespoons fresh corn kernels (from 2 to 3 ears of corn) 1 cup buttermilk 1 large egg, lightly beaten ¼ cup canola oil Directions Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn. Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined. Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature. Cook's Notes Muffins can be stored in an airtight container for up to 2 days. Print