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Imperfect Corn Muffins

These corn muffins celebrate the rich sweetness and smoky depth of slightly overripe corn. They’re made by mixing tender batter with fresh corn kernels, then baking until golden with crackly tops. The final muffins have a moist, crumbly texture with a hint of caramelization and a rustic appearance.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons butter melted and browned
  • 1 cup cooked corn kernels preferably overripe

Equipment

  • Oven
  • Muffin tin or cupcake liners
  • Skillet
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 200°C (390°F). Grease a muffin tin or line with paper liners, and set aside.
  2. In a small skillet over medium heat, melt the butter until it starts to brown and releases a toasty aroma, about 2 minutes. Set aside to cool slightly.
  3. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined and the mixture looks slightly coarse.
  4. In another bowl, whisk together the buttermilk, eggs, and the browned butter until smooth and slightly frothy.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix—the batter should be lumpy and tender.
  6. Fold in the cooked corn kernels, distributing them evenly throughout the batter.
  7. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. The batter will be thick but scoopable.
  8. Bake in the preheated oven for 20–25 minutes, until the tops are golden and crackly, and a toothpick inserted in the center comes out clean.
  9. Remove the muffins from the oven and let them rest in the tin for 5 minutes, allowing the crust to set and smell to deepen.
  10. Transfer the muffins to a wire rack to cool slightly. Serve warm, ideally with a pat of butter or honey to enhance their smoky, sweet flavor.

Notes

For extra smoky flavor, lightly char some corn kernels before mixing. These muffins are best enjoyed warm but keep well wrapped for a day or two.