Sweet Corn Sourdough Muffins
This post may contain affiliate links. Please read our disclosure policy.Quick and delicious, these sweet corn sourdough muffins are what summer dreams are made of. Utilizing sourdough discard and sweet summer corn that’s freshly grated and cooked into a sweet polenta base, these muffins are delicious and free of any chunky corn pieces. Instead, the sweet corn seamlessly integrates into the muffin batter, with just a subtle hint of that delightful corn flavor in every bite. Dip the top of each muffin in a luscious honey butter glaze to make these sweet corn muffins irresistible. Save this recipe…because you’re going to need it – or make these sweet corn sourdough muffins today!
Important Ingredients in Sweet Corn Sourdough Muffins
Fresh Corn: The corn flavor in these muffins comes from fresh corn. There is no cornmeal in these muffins, but you get that tasty sweet corn flavor. Fresh corn is grated and cooked for just a couple minutes into a thicker “polenta” that give a delicious sweet corn flavor to these muffins
Unsalted Butter: I always bake with unsalted butter. This recipe calls for a lot of butter. Unsalted butter allows me to control the flavor in my baked goods — there is no standard for the amount of salt in salted butter, which makes using salted butter a little unpredictable.
Milk: I use 2% or whole milk when baking. You can also substitute almond milk with good results. Milk adds flavor and structure to the muffins.
Sourdough Discard: You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard up to a week or two old. I always use 100% hydration sourdough discard.
Sugar: Granulated sugar enhances the sweetness of these corn muffins. If your corn is not sweet you may want to increase the sugar in the muffin by a few Tablespoons. If you prefer a less sweet muffin, you can reduce the sugar by half.
Flour: All purpose flour works well for this recipe. I use an all purpose flour with 11.5% protein content.
Baking Powder: Baking powder is the main rising agent in these fresh corn sourdough muffins. Once the muffins hit the hot oven, the baking powder is activated and the combination of heat and baking powder makes the sweet corn sourdough muffins rise.
Find more delicious muffin recipes here:
Sweet Corn Polenta
One of the things that sets these sweet corn sourdough muffins apart is the delicious polenta that is made before mixing together the muffin batter. This sweet corn polenta lightly cooks and thickens up the fresh corn, condensing the sweet corn flavor and giving the muffins a delicious taste. It takes about 5 minutes to put together and is worth the extra step. Grate the corn straight off the cob. Heat a saucepan over medium heat and put the grated sweet corn in the saucepan with a little bit of butter and a pinch of salt. Cook for 1-2 minutes, stirring constantly until the corn thickens a little. Remove from the heat to cool. In all honesty, we love this sweet corn polenta as a side dish in the summer, but it also makes the best base for these sweet corn sourdough muffins!
Mixing Together Muffin Batter
Liquid Ingredients: Mix together the milk, melted butter and sourdough discard with a whisk. The discard will loosen up and start to combine with the milk and butter. Once it’s mostly combined, add the eggs, sugar and vanilla extract. Whisk again until combined.
Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder and salt .
Mix together: Add the liquid ingredients to the top of the dry ingredients and gently stir a few times. Then add the mostly cooled (a little bit warm is okay) sweet corn polenta and stir until just combined with just a few dry streaks remaining. Be careful not to over-mix the batter. The less gluten the develops, the more light and tender the muffins will be.
Baking Sweet Corn Sourdough Muffins
Prepare a 12 cup muffin tin with cooking spray, lining with parchment squares or using muffin cups. Put a scoop of batter in each tin, about 2/3 of the way full. Each muffin tin should be filled as this recipe makes 12 muffins. Put the muffins in a preheated 425 degrees F oven and bake for about 18-20 minutes. The high heat gives these muffins a beautiful rise because it quickly activates the baking powder in the muffin mix. Stick a toothpick in the center of a muffin to check for doneness and remove from the oven when baked through. Let cool for 5-10 minutes in the muffin tin before removing to a cooling rack and topping with a honey butter glaze.
Honey Butter Glaze Topping
I love honey butter on my cornbread, and these sweet corn sourdough muffins give me cornbread vibes – which means they are perfect to top with a honey butter glaze. While the muffins bake, mix together softened butter, honey, cinnamon and salt. Dunk the tops of the warm muffins in the honey butter glaze. Use any extra to spread on the muffins while you eat them. If you prefer muffins without the glaze, feel free to leave it off.
Looking for More Delicious Sourdough Discard Recipes?
Frequently Asked Questions
How do I store extra sweet corn sourdough muffins?
Let the muffins cool completely. Then store in a ziplock bag and freeze. When you want to eat one, thaw and/or reheat and enjoy.
Can I make these without sourdough discard?
Yes. These muffins can be made without the discard. Increase the flour to 240 grams total and the milk to 225 grams total. Leave the rest of the ingredients the same.
Do I have to make the polenta? Can I just add fresh corn?
The polenta adds a delicious depth of flavor to these sweet corn sourdough muffins. If you don’t want to make the polenta, you can add fresh corn kernels into the batter (about 1.5 cups worth).
Sweet Corn Sourdough Muffins
Ingredients
Fresh Corn Polenta
- 14 grams unsalted butter about 1 Tablespoon
- 2 ears corn
- pinch of salt
Sweet Sourdough Corn Muffins
- 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
Honey Butter Topping
- 30 grams softened unsalted butter about 2 Tablespoons
- 20 grams honey about 1 Tablespoon
- a sprinkle of ground cinnamon
- pinch of salt
Instructions
Fresh Corn Polenta
- 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.
Sweet Corn Sourdough Muffins
- Preheat oven to 425 degrees F.
- 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.
- 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.
- 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.
- 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.
Honey Butter Topping
- 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!
Perfect corn muffins! Thanks for sharing!! 😋🌽