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.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 5g
Notes
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. Store in an airtight container for up to three days, or freeze for up to three months.
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