Our yeasted Fresh Corn Muffins get a delicious dose of prime summer produce, packed with fresh corn kernels, diced bell pepper, and bright dill. Alluringly savory yet sweet, these muffins will have you reaching for more.
Fresh Corn Muffins
Makes 10 to 12 muffins
- ⅓ cup (76 grams) plus 2 tablespoons (28 grams) unsalted butter, softened and divided
- ¾ cup (118 grams) fresh corn kernels
- ¾ cup (130 grams) ¼-inch-diced red bell pepper
- 1 tablespoon (15 grams) minced garlic (3 to 4 cloves)
- 2 cups (250 grams) all-purpose flour, divided
- ½ cup (50 grams) fine ground stone-ground yellow cornmeal
- ¼ cup (50 grams) granulated sugar
- 1 (0.25-ounce) package (7 grams) instant yeast*
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon (2 grams) onion powder
- ½ cup (120 grams) water
- ⅓ cup (80 grams) sour cream
- 1 large egg (50 grams), room temperature
- 2 tablespoons (5 grams) finely chopped fresh dill
- 1 tablespoon (14 grams) salted butter, melted
- Softened salted butter, to serve
- Garnish: chopped fresh dill
- In a 12-inch skillet, melt 2 tablespoons (28 grams) unsalted butter over medium-high heat. Add corn, bell pepper, and garlic; cook, stirring frequently, until vegetables are tender, 4 to 6 minutes, adjusting heat as necessary to prevent excess browning. Transfer to a large bowl, spreading into as thin a layer as possible. Let cool to room temperature, about 30 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, cornmeal, sugar, yeast, salt, and onion powder at medium-low speed until combined.
- In a medium saucepan, heat ½ cup (120 grams) water, sour cream, and remaining ⅓ cup (76 grams) unsalted butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm sour cream mixture to flour mixture; beat at medium-low speed until smooth and well combined, about 2 minutes, stopping to scrape sides of bowl. Add egg, dill, and remaining 1 cup (125 grams) flour; beat at low speed just until combined. Increase mixer speed to high, and beat for 2 minutes, stopping to scrape sides of bowl. (Mixture consistency will be a cross between a very thick cake batter and a very wet, slack dough.) Add cooled corn mixture; beat at low speed just until combined. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
- Spray a 12-cup muffin pan with cooking spray. Stir down batter, releasing as many air bubbles as possible. Divide batter among wells, filling up to ¼ inch from top rim (about 70 grams or a rounded ¼ cup each). (It’s OK if not all wells get filled.) Using lightly greased fingertips, smooth tops of batter into an even layer. Cover with a greased sheet of plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 25 minutes.
- Preheat oven to 350°F (180°C).
- Bake until golden brown, 20 to 23 minutes. Let cool in pan on a wire rack for 5 minutes. Remove from pan. Brush tops with melted butter. Serve warm with softened salted butter, and garnish with dill, if desired.