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Why Make This
- Made with just 4 ingredients and prepped in 5 to 10 minutes, these corn muffins are quick and easy.
- Combining corn muffin mix with sour cream instead of milk makes these muffins extra tender.
- Serve them with breakfast, lunch, or dinner—they’re the perfect side for almost any meal.
Prime summer is prime time for corn. Corn on the cob, corn salsa, corn fritters, corn salad; if I can add fresh corn to it, I will. These fresh corn muffins are case in point.
I majorly upgrade a Jiffy Corn Muffin Mix by adding corn kernels fresh from the cob and swapping the milk for extra sour cream. The result are tender, just-sweet-enough corn muffins bursting with corn flavor. The raw kernels perfectly steam as the muffins bake for bursts of freshness in every bite. And they wouldn’t be quicker or easier to make.
I eat these muffins for breakfast with jam or alongside dinner. However you serve them, just be sure to serve warm with plenty of butter!
Fresh Corn vs. Frozen Corn
You can swap the fresh corn in this recipe for a cup of frozen corn kernels. A few things to know: First, you won’t get the same fresh, sweet corn flavor as fresh corn. Second, you won’t get the same texture—frozen corn isn’t as crisp. Finally, the batter will be fairly stiff, thanks to the very cold corn.
That being said, frozen corn is a great option for convenience, and you can enjoy these corn muffins all year round, even when corn isn’t in season.
Simply Recipes / Laurel Randolph
Tweak This Recipe
For a higher-protein, lower fat muffin, swap the sour cream for a heaping 1/2 cup of cottage cheese. The muffin’s won’t be quite as tender. You can also use Jiffy’s original recipe, replacing the sour cream with 1/3 cup of milk.
For a cheesy upgrade, add 1/2 cup shredded cheddar cheese. Or add a bit of heat with chopped pickled jalapeños. Either goes great with chili!
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