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Sweet Corn Muffins

Servings 16 muffins

Ingredients

  • 1 1/4 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • ½ cup softened unsalted butter
  • ¼ cup vegetable oil
  • 3/4 cup granulated sugar
  • ⅓ cup honey
  • 2 large eggs
  • 1 ¼ cups buttermilk
  • 1 1/2 cups fresh corn roasted (about 3 cobs)

Instructions

  1. To roast your corn, preheat your oven to 450 degrees and place the shucked corn onto a lightly greased sheet pan. Drizzle vegetable oil over the top and season generously with salt and pepper. Bake for 10-15 minutes, or until it becomes lightly golden all over. Let the corn cool completely before cutting the kernels off the cob.
  2. In a medium bowl, stir together the flour, cornmeal, salt, baking soda, and baking powder until combined and set this mixture aside.
  3. In a large bowl, beat together the softened butter, vegetable oil, sugar, and honey until the mixture is well combined and fluffy. Add in the eggs, beating between each addition and mix until combined. Add in the buttermilk and flour mixture in alternating additions, starting and ending with the flour. In the last addition of flour, add in your roasted cooled corn. Cover with plastic wrap and let the batter rest at room temperature for about 20-30 minutes.

  4. Preheat your oven to 400 degrees and line a 12-cup muffin tin with paper liners. Scoop the batter into the cups, filling each cup nearly to the top. Optionally, add coarse sugar and salt to the tops of each muffin before baking. Bake for 12-14 minutes, or until a toothpick comes out with just a few crumbs clinging to it. Repeat with remaining batter. Serve warm with butter.