Fresh Corn Muffins with Basil
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 lots of fresh basil, too!
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Makes: 12 muffins
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
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