No-Cornmeal Corn Muffins (made with fresh corn!)

Prep time:
Cook time:
Total time:
Serves: make 6 muffins


  • 1 large ear of corn
  • 1 egg
  • ¼ cup milk
  • ¼ cup sugar
  • 1 cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • 4 tablespoons butter, melted


  1. Preheat the oven to 400ºF. Grease one 6-cup muffin pan or fill with paper liners; set aside.
  2. Break ear of corn in half, then cut kernels from cob (save cobs). Roughly chop corn kernels on a cutting board; add to a small bowl, scraping any juices from the board into the bowl. Using a spoon, scrape the cob over the bowl to remove any juices and bits of corn (you should get about 1 tablespoon).
  3. In a medium bowl, whisk the flour, baking powder and salt.
  4. Add egg, milk and sugar to bowl with corn; whisk until well blended well.
  5. Add the egg-corn mixture to the flour mixture; stir until just blended.
  6. Pour in the butter, and gently fold into the batter.
  7. Spoon batter into prepared muffin tin. Bake until the tops are golden and a metal skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool 10 minutes before serving.