Elevate your classic cornbread with these fragrant Rosemary-Corn Muffins. The combination of cornmeal and fresh rosemary creates a savory, aromatic flavor, making these muffins a perfect side for soups, stews, or a delicious snack on their own. Easy to prepare, these muffins bring warmth and comfort to any meal.
Rosemary-Corn Muffins
Course: Sides, SnacksCuisine: American12
servings10
minutes15
minutes180
kcalIngredients
Vegetable-oil cooking spray
1 cup all-purpose flour
1 cup coarse yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon finely chopped fresh rosemary, plus leaves for topping
1 cup plus 2 tablespoons fresh corn kernels (from 2 to 3 ears of corn)
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup canola oil
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper muffin liners.
- Mix the Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, sugar, and chopped rosemary.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the melted butter, milk, and egg until fully combined.
- Combine and Mix: Pour the wet ingredients into the dry ingredients. Stir just until combined—be careful not to overmix.
- Bake the Muffins: Spoon the batter evenly into the prepared muffin tin. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before serving.
These Rosemary-Corn Muffins are a delightful twist on traditional cornbread, with their subtle rosemary fragrance and light texture. Serve them alongside your favorite meal or enjoy them as a savory snack.
