Fresh Corn and Cornmeal Muffins

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12

The addition of yogurt not only makes these sunny yellow muffins moist and delicate, but also adds calcium. The corn kernels deliver a pleasing chewiness and some fiber. The muffins are especially good halved, toasted and spread with a little fruit jam. 


  • 2 ears of corn, or 1 cup thawed, frozen corn kernels 
  • 1 1/4 cups all-purpose flour 
  • 1/2 cup yellow cornmeal 
  • 1/4 cup whole-wheat flour 
  • 1/3 cup sugar 
  • 1 Tbs. baking powder 
  • 1 tsp. baking soda  
  • 1/2 tsp. ground cinnamon 
  • 1/2 tsp. kosher salt 
  • 1 cup low-fat plain yogurt 
  • 1/4 cup 1-percent-fat milk  
  • 1/4 cup canola oil  
  • 2 eggs 


Preheat an oven to 375°F. Spray 12 standard muffin cups with canola-oil cooking spray, or use paper liners.

If using fresh corn, husk the ears and carefully remove all of the silk. Hold 1 ear upright, stem end down, on a cutting board. Using a sharp knife, slice straight down between the kernels and the cob, rotating the ear a quarter turn after each cut. Repeat with the second ear. Measure out 1 cup kernels; reserve the remainder for another use. If using thawed, frozen corn, pat dry with paper towels. Set aside.

In a large bowl, stir together the all-purpose flour, cornmeal, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt. Add the corn kernels and toss to combine.

In another bowl or a large, glass measuring pitcher, whisk together the yogurt, milk, canola oil and eggs. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full.

Bake the muffins until they are lightly browned and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months. Makes 12 muffins.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

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