Roasted Corn Muffins
Indulge in the perfect balance of sweet and savory with these golden-brown Roasted Corn Muffins, a delightful twist on the classic cornbread. Featuring freshly roasted corn kernels, lightly charred for a smoky depth of flavor, these muffins are rich, fluffy, and irresistibly moist. The combination of all-purpose flour and yellow cornmeal creates a tender crumb with just the right amount of texture, while a touch of sugar adds a subtle sweetness. Ready in under 40 minutes, this easy recipe is ideal as a standalone snack, a brunch table star, or a hearty side dish for soups, stews, and barbecue. Serve them warm with a dollop of honey butter for a comforting bite that’s sure to impress. Perfect for entertaining or everyday enjoyment, these roasted corn muffins are a must-try for lovers of homemade baking!
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Recipe Information
Ingredients
- 1 cup Fresh corn kernels (from 2 ears of corn or frozen, thawed)
- 6 tablespoons Unsalted butter, melted and cooled
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 1 large Egg
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin or line it with paper liners.
If using fresh corn, cut the kernels off the cob and dry them with a paper towel to remove excess moisture.
Heat a dry, nonstick skillet over medium-high heat and roast the corn kernels for 3-5 minutes, stirring frequently, until they develop a slight char and are fragrant. Remove from heat and set aside to cool.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.
In a separate medium bowl, combine the melted butter, milk, and egg. Whisk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the roasted corn kernels, distributing them evenly throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair beautifully with honey butter or as a side to soups and stews.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2777 mg | 121% | |
| Total Carbohydrate | 291.9 g | 106% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 50.6 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 367 mg | 28% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
