Rosemary-Corn Muffins

Photo: Yunhee Kim
2 dozen

In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.


  • 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


  1. 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.

  2. Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.

  3. 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.

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