Food & Cooking Recipes Breakfast & Brunch Recipes Rosemary-Corn Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print