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 ⅓ cup of batter in prepared tin, filling each cavity about ¾ 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
Ingredients
- 2 cups all-purpose flour, plus more for coating tin
- ¼ cup cornmeal
- 1 tsp granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¼ tsp red pepper flakes
- 1 ¼ cups buttermilk
- 1 large egg, lightly beaten
- ¼ cup unsalted butter, melted, plus more for coating tin
- 1 cup corn kernels, from about 2 cobs
- ¼ cup roughly chopped basil
Instructions
- 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 ⅓ cup of batter into each cavity of prepared muffin tin, filling each about ¾ 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.
Notes
- Recipe adapted from Martha Stewart's Everyday Food
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!
laura
Mal @ The Chic Geek says
This sounds delicious! I love the addition of basil
Victoria says
Corn muffins are my favorite, and the basil is such a unique addition! Corn season is the best 🙂
Kristina @ spabettie says
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...
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. 🙂
Pam says
Loving these corn muffins - adding basil is an excellent idea!
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
kellypea says
Love the way you rationalize 🙂 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...
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 🙂
Vanessa says
Can never get enough corn! Just voted for ya...
Elina (Healthy and Sane) says
I have a crazy backlog of posts as well with no time to write. Such is life 😉
Love the addition of local fresh corn. I am totally making these this weekend. I want fresh corn for every meal lately!!
Michelle says
I haven't made it yet but I definitely have a corn muffin recipe flagged that involves bacon!
Jenn from Much to My Delight says
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:(
Michelle Collins says
These seriously look phenomenal. I wish fresh corn was available year-round!
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.
Betty @ scrambled hen fruit says
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. 🙁 My basil is also getting big- thinking of naming it Audrey 111- this would be a good excuse to tame it. 🙂
brandi says
keep up with the corn! i LOVE fall, but I'm not ready for pumpkin everything just yet 🙂
briarrose says
These look fantastic....especially with the basil and red pepper. Wonderful recipe.
Lora says
Love corn and I absolutely love these.
Susan says
I'm not ready for pumpkin anything yet so I'm with you and corn for now 🙂 These look wonderful and I really like the basil and red pepper flakes in the recipe!
Sharon says
This recipe looks like a keeper!
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