I still remember the first time I tasted sweet corn muffins—warm, soft, and bursting with flavor. The golden kernels seemed to dance with joy in each bite. This recipe holds a special place in my heart, not only because of its delightful taste but also because it reminds me of sunny afternoons spent in the kitchen, trying out new things and sharing treats with family. These Sweet Corn Sourdough Muffins are not just about flavor; they carry with them stories of laughter and togetherness. The unique combination of sourdough and fresh corn gives them a special twist that makes every bite a little adventure.
why make this recipe
You may be wondering why this recipe for Sweet Corn Sourdough Muffins is worth making. First, it’s a wonderful way to use sourdough discard, which often goes to waste. Second, using fresh corn adds a sweet and natural flavor that is hard to beat. These muffins are great for breakfast, a snack, or even served with a soup or salad. Plus, they are simple to make and perfect for sharing with friends. With every bite, you will taste the care and love put into them.
how to make Sweet Corn Sourdough Muffins
Ingredients
- 14 grams unsalted butter (about 1 Tablespoon)
- 2 ears corn
- Pinch of salt
- 175 grams milk, 2% or whole (about 3/4 cup)
- 56 grams unsalted butter (melted, about 4 Tablespoons)
- 100 grams sourdough discard (100% hydration, about 1/2 cup)
- 2 large eggs (about 100 grams)
- 45 grams sugar (about 3 Tablespoons)
- 5 grams vanilla extract (about 1 teaspoon)
- 190 grams all-purpose flour (about 1 1/3 cups)
- 14 grams baking powder (about 1 Tablespoon)
- 4 grams salt (about 1/2 teaspoon)
- All of the cooled fresh corn polenta
- 30 grams softened unsalted butter (about 2 Tablespoons)
- 20 grams honey (about 1 Tablespoon)
- A sprinkle of ground cinnamon
- Pinch of salt
Directions
- Start by making fresh corn polenta. Cook the corn until tender, then blend it into a smooth mixture. Allow it to cool.
- In a bowl, mix the melted butter with milk, sourdough discard, eggs, sugar, and vanilla until well combined.
- In another bowl, combine the all-purpose flour, baking powder, and salt. Slowly add this to the wet ingredients, stirring until just mixed.
- Fold in the cooled corn polenta and fresh corn.
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- Spoon the batter into the muffin cups until they are about 2/3 full.
- Bake for about 20-25 minutes or until golden brown.
- While muffins cool, mix softened butter, honey, cinnamon, and a pinch of salt for the topping. Spread on warm muffins.
how to serve Sweet Corn Sourdough Muffins
These muffins are best served warm. You can enjoy them on their own or add a dollop of the honey butter topping for an extra sweet touch. They pair wonderfully with a cup of coffee or tea, making them a perfect breakfast or afternoon snack.
how to store Sweet Corn Sourdough Muffins
To store the muffins, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to three months. Just thaw them at room temperature or warm them gently in the oven before serving.
tips to make Sweet Corn Sourdough Muffins
- Make sure to use fresh corn for the best flavor.
- You can adjust the sweetness by adding more or less sugar.
- If you prefer a more pronounced corn flavor, add some cornmeal to the batter.
- Check your muffins a few minutes before the baking time is up to avoid overbaking.
variation
You can try adding herbs like chives or jalapeños for a savory twist. Cheese like cheddar can also be a delicious addition, giving it a creamy texture and rich flavor.
FAQs
1. Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Just thaw and drain it before adding to the batter.
2. What can I do with leftover sourdough discard?
This recipe is perfect for using up sourdough discard. You can also add it to pancakes, pizza dough, or even cookies.
3. Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free all-purpose flour blend. Just check that your other ingredients are gluten-free as well.
Sweet Corn Sourdough Muffins
Ingredients
Muffin Batter
- 14 grams unsalted butter about 1 Tablespoon
- 2 ears corn
- 175 grams milk, 2% or whole about 3/4 cup
- 56 grams unsalted butter, melted about 4 Tablespoons
- 100 grams sourdough discard 100% hydration, about 1/2 cup
- 2 large eggs about 100 grams
- 45 grams sugar about 3 Tablespoons
- 5 grams vanilla extract about 1 teaspoon
- 190 grams all-purpose flour about 1 1/3 cups
- 14 grams baking powder about 1 Tablespoon
- 4 grams salt about 1/2 teaspoon
- 30 grams softened unsalted butter about 2 Tablespoons
- 20 grams honey about 1 Tablespoon
- a sprinkle of ground cinnamon
- Pinch of salt
Method
Preparation
- Start by making fresh corn polenta. Cook the corn until tender, then blend it into a smooth mixture. Allow it to cool.
- In a bowl, mix the melted butter with milk, sourdough discard, eggs, sugar, and vanilla until well combined.
- In another bowl, combine all-purpose flour, baking powder, and salt. Slowly add this to the wet ingredients, stirring until just mixed.
- Fold in the cooled corn polenta and fresh corn.
Baking
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- Spoon the batter into the muffin cups until they are about 2/3 full.
- Bake for about 20-25 minutes or until golden brown.
Topping
- While muffins cool, mix softened butter, honey, cinnamon, and a pinch of salt for the topping. Spread on warm muffins.