My Favorite Corn Muffins Are Also the Easiest

Name: My Favorite Corn Muffins Are Also the Easiest
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 large ear fresh corn or 1 cup frozen corn kernels; 1 (8.5-ounce) box Jiffy Corn Muffin Mix; 1 large egg; 1/2 cup sour cream

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.

corn muffin cut in half on a plate — 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!

Fresh Corn Muffins

Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Servings 6 to 8 servings

Yield 6 to 8 muffins

Keep Screen Awake

1 large ear fresh corn or 1 cup frozen corn kernels
1 (8.5-ounce) box Jiffy Corn Muffin Mix
1 large egg
1/2 cup sour cream

Preheat the oven to 400°F.

Line a muffin pan with liners or spray with cooking spray.
Prepare the muffin batter:

Shuck the corn and remove the silks. Slice the kernels off the cob into a medium mixing bowl along with any juice from the cob. Add the baking mix, egg, and sour cream. Use a wooden spoon or rubber spatula to mix just until combined and no streaks of sour cream remain.
Let the batter sit:

Let the mixture sit for a few minutes while the oven finishes preheating, then fill the prepared cups of the muffin tin 3/4 full. You’ll get 6 to 8 muffins.
Bake:

Bake until browned on top and a toothpick inserted in the center of a muffin comes out clean, 14 to 20 minutes. Remove to a cooling rack and cool for a few minutes before serving warm with butter.

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Nutrition Facts (per serving)
147	Calories
6g	Fat
20g	Carbs
4g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	147
% Daily Value*
Total Fat 6g	8%
Saturated Fat 2g	10%
Cholesterol 40mg	13%
Sodium 154mg	7%
Total Carbohydrate 20g	7%
Dietary Fiber 1g	5%
Total Sugars 7g
Protein 4g
Vitamin C 1mg	6%
Calcium 41mg	3%
Iron 1mg	6%
Potassium 88mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.