Homemade Breakfast Corn Muffins [With Fresh Corn]

4.72 from 7 votes

These homemade breakfast corn muffins are delicious as is, but endlessly customizable!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: Muffins

Calories: 248kcal

Author: Marie Porter

Preheat oven to 375 degrees. Prepare cupcake tin with paper liners or spray with nonstick spray.
In a medium bowl, combine flour, cornmeal, baking powder, and salt. 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 flour mixture, stirring just until combined.
Using a sharp knife, carefully cut kernels off the ears of corn.
Stir corn into batter - as well as any add-ins - mix just until distributed.
Spoon batter into prepared muffin pan.
Bake for 24-26 minutes, until a knife or toothpick inserted into the center of a muffin comes out clean.
Once cooled to room temperature, muffins can be transferred to an airtight container and stored in the fridge.
If you don't use meat in them, they'll last up to a week. Muffins with meat added should be eaten within 3 or 4 days.

See the post for sweet and savoury variations for this corn muffin recipe. They're great as-is, but even better with add-ins!

Nutritional Information provided is for the basic recipe - any additional ingredients will change the values to some degree.