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"!
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!

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.
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
Gluten-Free Lingonberry Muffins
Healthier Apple Oatmeal Muffins
Maple Pumpkin Spiced Muffins
Peach Cobbler Muffins
Pina Colada Muffins
Raspberry Nectarine Muffins
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
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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 tsp Baking Powder
- ½ tsp Salt
- ½ Cup Butter Softened
- ⅔ Cup Granulated Sugar
- 2 Tbsp 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.
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.