Breakfast Corn Muffins
Originally published July 19, 2013. Updated on 3/18/2021
Breakfast Corn Muffins! These muffins are easy to make - and an endlessly customizable recipe - for a tasty breakfast on the go!
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!
They're less a "cupcake without icing" muffin, and more of an "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, but they also make a great make-ahead breakfast for eating on the go for the rest of the week.
Breakfast Corn Muffin Variations
Corn is such a versatile ingredient, the possibilities for these muffins are endless! While I'm providing a few suggestions, feel free to run with it!
Blueberry
Add 1 cup of fresh blueberries along with the corn kernels.
Peanut Butter and Banana
Decrease sugar to ½ cup.
Add ½ cup peanut butter when creaming the butter and sugar together, and 1 chopped banana with the corn kernels.
Jalapeno, Bacon, and Cheese
Decrease sugar to ¼ cup.
Add 1 finely chopped jalapeno, 6slices of crispy bacon (crumbled), and 1 cup of shredded sharp cheddar cheese along with the corn kernels
Sausage
Decrease sugar to ¼ cup.
Add 1 cup of crumbled or sliced cooked breakfast sausage, ¼ cup finely chopped onion, and 1 cup of shredded cheese along with the corn kernels.
Sour Cream & Onion
Decrease sugar to ⅓ cup, decrease 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 is also great with bacon!).
More Sweet Corn Recipes
Fan of sweet corn? I’ve got more recipes for you!
Beer Battered Corn on the Cob
Hearty Corn & Black Bean Soup
Homemade Creamed Corn
How to Cook Corn on the Cob
Marie's Low Country Boil
Quick Sweet Corn Soda
Roasted Corn Chowder
Roasted Corn & Potato Salad
Roasted Corn Salsa for Canning
Roasted Corn Salsa Verde for Canning
Scalloped Corn
Southwest Hot Dish
Sweet Corn Bruschetta
Sweet Corn Ice Cream
Sweet Corn Panna Cotta
Sweet Corn Relish
This recipe is one of many spectacular sweet corn recipes featured in my cookbook, Maize Craze. It’s available here on my website, through Amazon, or through any major bookseller.
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Well, the published nonsense, anyway!
Anyway, on to that Breakfast Corn Muffins Recipe!
Breakfast Corn Muffins
Equipment
Ingredients
- 1 ½ Cups All-Purpose Flour
- ¾ Cup Cornmeal
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ Cup Butter Softened
- ⅔ Cup Granulated Sugar
- 2 tablespoon Honey
- 2 Large Eggs
- ⅔ 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.
Nutrition
More Muffin Recipes!
Are you a fellow fan of muffins? I have some more marvellous muffin recipes for you!
Apple Blueberry Muffins
Cardamom Pear Streusel Muffins
Healthier Apple Oatmeal Muffins
Maple Pumpkin Spiced Muffins
Orange, Date, and Almond Muffins
Peach Cobbler Muffins
Pina Colada Muffins
Raspberry Nectarine Muffins
Dang, you wrote an entire sweet corn cookbook? I hope you're peddling it at the Plainview Corn on the Cob festival...
This is the best way to have sweet corn for breakfast. I also freeze them for a handy on the go snack or breakfast. I think I will freeze some for winter hygge.