Fresh Corn Muffins with Basil


While you’re all sipping pumpkin beers and lusting after pumpkin spice lattes, corn season continues for me. I’m actually going to post two corn recipes today. Because let’s get realistic: We don’t have much time left and you need these recipes now. OK, and I have 8432 posts I need to get out and they’re piling up more and more. A good problem to have, I say πŸ™‚

With an obsession with corn and a heartily blooming basil plant (thanks, Dad!), I knew I wanted to combine the two. And when I spotted a recipe in the summer issue of Martha Stewart’s Everyday Food, I knew right away I needed these muffins in my life. I love corn muffins/bread anyway, but it’s rare to find them made with actual real corn. Sad, right? Plus, if I didn’t do something with my basil plant soon, I’m pretty sure it would have taken over our apartment. Now, that would be a pretty awesome (and scary) blog post.

Fresh Corn Muffins with Basil (makes 12 muffins):
Adapted from Everyday Food’s Summer Issue
Print this recipe!

  • 1 C corn kernels, from about 2 cobs
  • 2 C flour (plus more for coating tin)
  • 1/4 C cornmeal
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 1 t salt
  • 1/4 t red pepper flakes
  • 1 1/4 C buttermilk
  • 1 large egg, lightly beaten
  • 1/4 C unsalted butter, melted (plus more for coating tin)
  • 1/4 C basil, chopped

(pre-heat oven to 375 degrees)


These are incredibly quick and easy to make and the toughest part is cutting the corn off the cob. But it’s only two cobs, so don’t complain (wait until you see my next recipe… muhahaha).


In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and red pepper flakes.


Then, in a separate bowl, whisk together the buttermilk, egg, and melted butter.


Mix the wet ingredients into the dry ingredients, until just combined. Then fold in the corn and basil, making sure they’re spread throughout the batter.


Lightly butter and flour your muffin tin.

Scoop about 1/3 C of batter in prepared tin, filling about 3/4 of the way.


Bake muffins at 375 degrees for about 25-30 minutes, until muffins are lightly golden. Like so:


Let them cool a bit before taking out of the pan. But only a little bit because these are SO good warm. Though I’ll admit I ate a few cold and those were fantastic, too. I ate a lot of these over the past week. When you live in a household of two and make muffins 12 at a time, trouble can ensue.


Luckily, these had fresh vegetables in them, minimizing my guilt a bit. Right? I love a corn muffin with actual real-life corn in it. Fresh corn. And fresh basil. The colors are beautiful and the taste incredible.

The original recipe actually called for a bit of sugar, but I left it out because you know what? Fresh corn at this time of year is sweet enough. And I wanted these to be savory muffins that weren’t packed with white sugar. The red pepper flakes gave them an awesome kick that wasn’t overpowering at all.


I mean, you could slather these in lots of butter, too, but really it’s not necessary. I made a delightful fresh corn soup to eat with the muffins and there was lots of dipping going on. I’ll be posting that recipe later today… And then I think I’ll take a little corn-cation. Not because I’m sick of it, but because I think I got too much of an arm workout from the next recipe. You’ll see.

And I’m pretty sure corn-cation is my new favorite word.

Do you have an ultimate corn muffin recipe? What does it involve?

For some weird reason I’m anti creamed vegetables and “cream of…” soups, but I’ve heard muffins with creamed corn in them are out of this world amazing.


22 Responses to "Fresh Corn Muffins with Basil"

  1. sweeter salt says:

    oh yum – i totally want to make these! though i bought my first can of pumpkin this season (in my defense – it was on sale!) I am still in summer mode. corn is still so good, sound delightful with basil!


  2. This sounds delicious! I love the addition of basil

  3. Victoria says:

    Corn muffins are my favorite, and the basil is such a unique addition! Corn season is the best πŸ™‚

  4. Mmm, I love basil – I bet these were tasty! I have a pretty good corn bread recipe – I like to add green chiles to mine, or hide goat cheese in the middle…

  5. CC says:

    OOO..Yummy..I so love corn muffins and I can just imagine how awesome it will be with truck loads of cheese in it too. πŸ™‚

  6. Pam says:

    Loving these corn muffins – adding basil is an excellent idea!

  7. Erica says:

    I’m corn muffin obsessed- and I love when they have actual kernels of corn in them!! These look fantastic. I book marked

  8. kellypea says:

    Love the way you rationalize πŸ™‚ I definitely see veg in there! And it’s always corn season for me. Ours comes from Mexico where it pretty much grows all year round, so bring it on! Love the basil in these…

  9. NicoleD says:

    Your corn muffins look very delicious! I’ve been meaning to make a recipe with corn, but can’t help just eating if fresh off of the cob. Maybe I’ll be able to branch out soon πŸ™‚

  10. Vanessa says:

    Can never get enough corn! Just voted for ya…

  11. I have a crazy backlog of posts as well with no time to write. Such is life πŸ˜‰
    Love the addition of local fresh corn. I am totally making these this weekend. I want fresh corn for every meal lately!!

  12. Michelle says:

    I haven’t made it yet but I definitely have a corn muffin recipe flagged that involves bacon!

  13. I am embarrassed to say my go-to corn muffin recipe comes from the back of the cornmeal bag. For shame. Needless to say, this one sounds WAY better. But the real secret I need you to share is how you get your basil plant to live, let alone thrive. I kill mine every year:(

  14. These seriously look phenomenal. I wish fresh corn was available year-round!

  15. Megan says:

    I am envisioning these with a little mozz and some tomatoes too! They sound so good. Don’t know how I missed this recipe in Everyday Food.

  16. Love the basil and fresh corn in these muffins! I’ve been freezing my leftover corn each week when I get it fresh- it won’t be in season much longer. πŸ™ My basil is also getting big- thinking of naming it Audrey 111- this would be a good excuse to tame it. πŸ™‚

  17. brandi says:

    keep up with the corn! i LOVE fall, but I’m not ready for pumpkin everything just yet πŸ™‚

  18. briarrose says:

    These look fantastic….especially with the basil and red pepper. Wonderful recipe.

  19. Lora says:

    Love corn and I absolutely love these.

  20. Susan says:

    I’m not ready for pumpkin anything yet so I’m with you and corn for now πŸ™‚ These look wonderful and I really like the basil and red pepper flakes in the recipe!

  21. Sharon says:

    This recipe looks like a keeper!

  22. Jackie says:

    I’ve been wanting to make some savoury muffins for a long time and considering how a) I love corn and b) I took have a basil plant threatening to take over my flat, a la Little Shop of Horrors, this is going to be a must for me.

    I hope you girls are doing well, so love seeing what you get up to on your side of the world!

    Jax x

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