Com Muffin Recipe

Preheat and prep pan

Preheat the oven to 400°F (205°C). Lightly grease a 6-cup muffin tin or line with paper liners. If using a standard 12-cup muffin tin, this batter will fill about 6 standard muffins; see servings.

Measure all ingredients so they're ready. If using frozen corn, thaw and drain well; pat dry with paper towel.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly distributed and light in texture.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the buttermilk and the egg until well combined. Whisk in the melted butter and vegetable oil until smooth. Let the mixture sit 1 minute so the melted butter incorporates and the buttermilk returns to room temperature slightly.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a rubber spatula or wooden spoon until just combined — batter should be slightly lumpy. Do not overmix, or muffins will become dense.

Fold in corn (optional)

If using fresh or thawed corn kernels, fold them into the batter gently until evenly distributed, taking care not to overwork the batter.

Portion batter

Spoon the batter into the prepared muffin cups, filling each about 3/4 full. For a more rounded top, mound the batter slightly above the rim of each cup.

Bake

Bake in the preheated 400°F (205°C) oven for 14–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the tin halfway through baking if your oven has hot spots.

Cool and optionally glaze

Remove muffins from oven and let them sit in the tin for 5 minutes, then transfer to a wire rack to cool slightly. If desired, brush tops with honey or maple syrup while still warm for a glossy, sweet finish.

Serve warm. Store cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.