Breakfast Corn Muffins Recipe

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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.

Anyway, on to that Breakfast Corn Muffins Recipe!

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5 from 1 vote

Breakfast Corn Muffins

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

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast, Snack

Cuisine: American

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

Servings: 12 Muffins

Calories: 248kcal

Author: Marie Porter

Equipment

Muffin Tin

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.

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!

Nutrition

Calories: 248kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 225mg | Potassium: 117mg | Fiber: 2g | Sugar: 16g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

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