Breakfast Corn Muffins Recipe

Sharing is caring!

Breakfast Corn Muffins

I'm on a "blog an amazing recipe suitable for a weekend brunch every Friday" kick recently, and do I EVER have a treat for you today: These are my breakfast corn muffins, from my latest cookbook, "Sweet Corn Spectacular"!

(Update: Sweet Corn Spectacular has been completely redone, and is now Maize Craze. It's available directly through our site, through Amazon, and through most major booksellers!)

They're less a "cupcake without icing" muffin, and more of a "entire breakfast in the palm of your hand" kind of muffin - especially with the sausage version - and a great way to make use of the fresh sweet corn that is popping up at farmers markets everywhere. Because corn is such a versatile ingredient, the possibilities for these breakfast corn muffins are endless. (See below for a few suggestions to get you started!)

Not only are these great fresh out of the oven, they make a great make-ahead breakfast for eating on the go for the rest of the week. Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Print Pin

5 from 1 vote

Breakfast Corn Muffins

An Endlessly customizable recipe, for a tasty breakfast on the go!

Course Breakfast, Snack

Cuisine American

Keyword Corn, Maize Craze, muffins, Sweet Corn, Sweet Corn Spectacular

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 Muffins

Author Marie Porter

Equipment

Muffin Tin

Ingredients

• 1 1/2 Cups All-Purpose Flour
• 3/4 Cup Cornmeal
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 Cup Butter Softened
• 2/3 Cup Granulated Sugar
• 2 Tbsp Honey
• 2 Large Eggs
• 2/3 Cup Milk
• 2 Ears Fresh Corn Husks Removed

Instructions

• Preheat oven to 400 degrees. Prepare muffin pan with cupcake liners or grease well.
• Combine flour, cornmeal, baking powder, and salt, stirring until well combined. Set aside.
• In a large bowl, beat together butter, sugar, and honey until light and fluffy. Add eggs and milk, stirring carefully until well incorporated. Mix in the dry ingredients, stirring just until combined.
• Using a sharp knife, carefully cut kernels off the ears of corn. Stir corn into batter, just until distributed.
• Spoon batter into prepared muffin pan. Bake for 22 to 25 minutes, until a knife or toothpick inserted into the center of a muffin comes out clean.

Notes

Variations:

• Blueberry: Add 1 cup fresh blueberries along with the corn kernels.

• Peanut Butter and Banana: Decrease sugar to ½ cup. Add ½ cup peanut butter when beating the butter and sugar mixture and 1 chopped banana with the corn kernels.

• Jalapeño, Bacon, and Cheese: Decrease sugar to ¼ cup. Add 1 finely chopped jalapeño, 6 crumbled slices crispy bacon, and 1 cup shredded sharp cheddar cheese along with the corn kernels.

• Sausage: Decrease sugar to ¼ cup. Add 1 cup crumbled or sliced cooked breakfast sausage, ¼ cup finely chopped onion, and 1 cup shredded cheese along with the corn kernels.

• Sour Cream and Onion: Decrease sugar to ⅓ cup and milk to ¼ cup. Add ½ cup sour cream with the milk and eggs. Add ½ cup finely sliced green onions with the corn kernels. This combination is also tasty with bacon!

If you're a fan of fresh sweet corn, you'll LOVE Maize Craze: Spectacular Sweet Corn Recipes - A full colour overhaul of "Sweet Corn Spectacular" (out of print), now with more recipes, and photos for every recipe!

Order your copy here.

Related posts:

Jalapeno Cheddar Beer Bagels Buffalo Chicken Buns Biscuits & Gravy - MY Way! Baking Powder Biscuits Recipe