Roasted Corn Muffins

Indulge in the perfect balance of sweet and savory with these golden-brown Roasted Corn Muffins, a delightful twist on the classic cornbread. Featuring freshly roasted corn kernels, lightly charred for a smoky depth of flavor, these muffins are rich, fluffy, and irresistibly moist. The combination of all-purpose flour and yellow cornmeal creates a tender crumb with just the right amount of texture, while a touch of sugar adds a subtle sweetness. Ready in under 40 minutes, this easy recipe is ideal as a standalone snack, a brunch table star, or a hearty side dish for soups, stews, and barbecue. Serve them warm with a dollop of honey butter for a comforting bite that’s sure to impress. Perfect for entertaining or everyday enjoyment, these roasted corn muffins are a must-try for lovers of homemade baking!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1 cup Fresh corn kernels (from 2 ears of corn or frozen, thawed)
• 6 tablespoons Unsalted butter, melted and cooled
• 1 cup All-purpose flour
• 1 cup Yellow cornmeal
• 2 tablespoons Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Whole milk
• 1 large Egg

Directions

Step 1

Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin or line it with paper liners.

Step 2

If using fresh corn, cut the kernels off the cob and dry them with a paper towel to remove excess moisture.

Step 3

Heat a dry, nonstick skillet over medium-high heat and roast the corn kernels for 3-5 minutes, stirring frequently, until they develop a slight char and are fragrant. Remove from heat and set aside to cool.

Step 4

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt.

Step 5

In a separate medium bowl, combine the melted butter, milk, and egg. Whisk until smooth and well combined.

Step 6

Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.

Step 7

Fold in the roasted corn kernels, distributing them evenly throughout the batter.

Step 8

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Step 9

Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Serve warm or at room temperature. These muffins pair beautifully with honey butter or as a side to soups and stews.

Nutrition Facts

Serving size	897 grams (897.0g)

Amount per serving	% Daily Value*
Calories	2132

Total Fat 94.10g	121%
Saturated Fat 51.70g	259%
Polyunsaturated Fat 2.20g
Cholesterol 435mg	145%
Sodium 2777mg	121%
Total Carbohydrate 291.90g	106%
Dietary Fiber 19.60g	70%
Total Sugars 50.60g
Protein 44.90g	90%

Vitamin D 161IU	806%
Calcium 367mg	28%
Iron 12mg	64%
Potassium 1336mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 8.2%

Carbs: 53.2%