Dorie Greenspan's Corniest Corn Muffins
Dorie Greenspan's Corniest Corn Muffins are the ultimate treat for corn lovers, bursting with sweet, golden kernels in every bite. These easy-to-make muffins combine a delicate balance of all-purpose flour and yellow cornmeal for a tender crumb, while a touch of granulated sugar adds just the right amount of sweetness. What sets this recipe apart is the addition of fresh corn kernels, ensuring a juicy, summery flavor that takes these muffins to the next level. Ready in just about 35 minutes, these muffins are perfect for breakfast, brunch, or as a comforting side to your favorite chili or barbecue dishes. Moist, savory, and faintly sweet, these muffins are best served warm, with a pat of butter or drizzle of honey. Whether you're cooking for a crowd or enjoying solo, these cornbread muffins are guaranteed to steal the spotlight! Keywords: corny corn muffins, fresh corn recipes, cornbread muffins, easy corn muffin recipe, Dorie Greenspan muffins.
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Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 6 tablespoons Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 stick Unsalted butter, melted and cooled
- 1 cup Whole milk
- 2 Large eggs
- 1 cup Fresh corn kernels (from about 2 ears of corn)
Directions
Step 1
Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease it with butter or nonstick spray.
Step 2
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
Step 3
In a separate medium bowl, whisk together the melted butter, milk, and eggs until smooth and thoroughly incorporated.
Step 4
Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—do not overmix.
Step 5
Fold in the fresh corn kernels, ensuring they are evenly distributed throughout the batter.
Step 6
Evenly divide the batter between the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
| Serving size | (1016.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2539.1 |
| Total Fat 118.8g | 0% |
| Saturated Fat 67.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 648.8mg | 0% |
| Sodium 2575.5mg | 0% |
| Total Carbohydrate 337.7g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 96.0g | |
| Protein 48.8g | 0% |
| Vitamin D 187.4IU | 0% |
| Calcium 402.1mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1229.6mg | 0% |
Source of Calories