Sweet Corn Sourdough Muffins
Light, tender and bursting with sweet corn flavor, these are the perfect muffins to make with your sweet summer corn. Sweet sourdough corn muffins use freshly grated corn along with sourdough discard in the muffin, adding a sweet flavor and delicious crumb.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 grams unsalted butter (about 1 Tablespoon)
- 2 ears corn
- pinch of salt
- 175 grams milk, 2% or whole (see recipe notes, about 3/4 cup)
- 56 grams unsalted butter (melted, about 4 Tablespoons)
- 100 grams sourdough discard (100% hydration, see recipe notes, 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)
- all of the cooled fresh corn polenta
- 30 grams softened unsalted butter (about 2 Tablespoons)
- 20 grams honey (about 1 Tablespoon)
- a sprinkle of ground cinnamon
- pinch of salt
Instructions
- 1
Grate two ears of fresh corn on the holes of a box grater. Place butter in a small saucepan over medium heat and melt. Add the grated corn and all the juices from grating the corn into the saucepan. Cook for about 2 minutes until the corn thickens and comes together forming a fresh polenta. Remove from the heat and let cool before adding to the muffins.
- 2
Preheat oven to 425 degrees F.
- 3
To a liquid measuring cup add milk, unsalted butter (melted) and sourdough discard. Whisk together until mostly combined. Add the eggs, sugar and vanilla extract. Whisk until mostly smooth.
- 4
To a medium-sized bowl whisk together the flour, baking powder and salt. Pour the liquid ingredients on top of the dry ingredients. Add the cooled sweet corn polenta and mix until just combined.
- 5
Spray a 12 cup muffin tin with cooking spray or line with parchment papers. If you use baking cups, spray them so they come out easily. Scoop about 2/3 cup batter in each muffin tin. Every tin should be filled with batter.
- 6
Bake muffins for 18-20 minutes at 425 degrees F. Once baked all the way through, pull out of the oven and let cool for 5-10 minutes before removing to a baking rack. Top with the honey butter topping or serve as is.
- 7
To a small bowl mix together softened butter, honey, cinnamon and salt. Dip the top of each warm muffin in the honey butter before serving and enjoy!