Sourdough Corn Muffin Recipe

5 from 4 votes

Sourdough Corn Muffin Recipe

Plush and tender with an intense corn flavor, these Sourdough Corn Muffins are the perfect side for any meal. You can whip these corn muffins up in 30 minutes with one bowl!

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: American

Servings: muffins

Calories: 240kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

270 grams corn kernels
150 grams milk
¼ teaspoon vinegar
113 grams unsalted butter melted and cooled
113 grams sourdough discard
100 grams cane sugar
2 eggs
4 grams salt
10 grams baking powder
¼ teaspoon baking soda
150 grams cornmeal
165 grams all-purpose flour

Metric - US Customary

Instructions

Blend the corn kernels: Combine the milk, 1 cup of corn kernels and vinegar in a blender jar. Blend smooth. Transfer to a large bowl.
270 grams corn kernels, 150 grams milk, ¼ teaspoon vinegar
Make the batter: Add the melted butter, sourdough discard, eggs and sugar into the corn mixture. Stir until no traces of discard and eggs remain.
113 grams unsalted butter, 113 grams sourdough discard, 100 grams cane sugar, 2 eggs
Fold in the salt, baking soda, baking powder, cornmeal, and half of the all-purpose flour into the wet ingredients. Stir until just combined.
4 grams salt, 10 grams baking powder, ¼ teaspoon baking soda, 150 grams cornmeal, 165 grams all-purpose flour
Add the remaining corn kernels and flour into the batter. Stir just until no traces of dry flour remain.
Let the batter rest: Cover the bowl with plastic wrap and let it rest while your oven preheats.
Prep: Preheat the oven to 450 F. Grease muffin tin with oil or butter. Set aside.
Portion out batter: Divide the batter evenly among the crevices of the prepared muffin tin.
Bake: Place the muffin tin on the middle rack of the oven, close the door and immediately turn down the temperature to 375 F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Do not open the door before the 20-minute mark or your muffins will sink!
Let the muffins cool in the tin for 15 minutes before turning them out on a wire rack.
Enjoy and store: These muffins are best enjoyed on the day they are baked. Store any leftovers in an airtight container for up to 3 days.

Notes

Use parchment or paper muffin liners if you don’t have a non-stick muffin tin.

If you have it, substitute 150 grams sour cream, yogurt or buttermilk for the milk and vinegar.

Do not open the oven door while your muffins are baking! This causes the heat to escape and could cause your muffins to sink before they are fully baked, resulting in dense and gummy muffins.

Nutrition