Raise your hand if you think corn muffins should have actual fresh corn in them. These Fresh Corn Muffins with Basil are packed with one of your favorite summer vegetables, fresh off the cob… Plus plenty of fresh basil, too!
(This recipe for Fresh Corn Muffins with Basil was originally published in August 2011, but was updated with new photos in 2020).
While you’re all sipping pumpkin beers and lusting after pumpkin spice lattes, corn season continues for me. With an obsession for corn and a heartily blooming basil plant, 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 home. Now, that would be a pretty awesome (and scary) blog post.
Fresh Corn Muffins with Basil Recipe
These fresh corn muffins are incredibly quick and easy to make… The toughest part is cutting the corn off the cob. But it’s only two cobs, so don’t complain. OK fine, you can still complain, but just know that it’s worth it.
Pre-heat oven to 375 degrees and lightly butter and flour a 12-cavity muffin tin.
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and red pepper flakes.
In a separate medium bowl, whisk together the buttermilk, egg, and melted butter. Hint: buttermilk makes muffins SO delicious!
Mix the wet ingredients into the dry ingredients, until just combined.
Add in the fresh corn (right off the cob!) and roughly chopped basil.
And fold them into the batter, making sure they’re totally combined, but taking care not to over-mix.
Scoop about 1/3 cup of batter in prepared tin, filling each cavity about 3/4 of the way.
Don’t they already look so yummy?
Bake muffins at 375 degrees for about 25-30 minutes, until tops are lightly golden.
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 fresh corn muffins 12 at a time, trouble can ensue.
Luckily, these have 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.
If summer had a flavor, I’m pretty sure fresh corn muffins with basil would be it.
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.
Is there such thing as fresh corn overload? I’m hoping not or else I’ll be in very big trouble!
What’s your favorite way to enjoy summer corn?
If you’re looking for more recipes using fresh corn, check out my Chilled Mexican Corn Bisque with Shrimp and my Jalapeño Cheddar Corn Salad. I can’t wait to try this Corn and Zucchini Flatbread from Midwest Foodie!
Fresh Corn Muffins with Basil
- 2 cups all-purpose flour, plus more for coating tin
- 1/4 cup cornmeal
- 1 tsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1 1/4 cups buttermilk
- 1 large egg, lightly beaten
- 1/4 cup unsalted butter, melted, plus more for coating tin
- 1 cup corn kernels, from about 2 cobs
- 1/4 cup roughly chopped basil
- Pre-heat oven to 375 degrees and lightly butter and flour a 12-cavity muffin tin.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and red pepper flakes.
- In a separate medium bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the bowl with the dry ingredients, and mix until just combined. Fold in the corn and basil, making sure they’re spread throughout the batter.
- Scoop about 1/3 cup of batter into each cavity of prepared muffin tin, filling each about 3/4 of the way.
- Bake muffins for about 25-30 minutes, until tops are turning lightly golden. Let muffins cool in pan for a few minutes and enjoy warm or finish cooling on wire racks.
- Recipe adapted from Martha Stewart’s Everyday Food