Fresh Corn Muffins GF

Moist and tender homemade gluten free corn muffins made with sour cream and packed with sweet fresh corn kernels. Make the most of summer’s sweetest vegetable!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup (140 g) all purpose gluten free flour (I used Better Batter)

  • 1/2

    teaspoon xanthan gum (omit if your blend already contains it)

  • 1

    cup (132 g) coarsely ground yellow cornmeal

  • 1/3

    cup (67 g) granulated sugar

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon kosher salt

  • 1/2

    cup (128 g) sour cream (or ricotta cheese), at room temperature

  • 8

    tablespoons (112 g) unsalted butter, melted and cooled

  • 2

    eggs (100 g, weighed out of shell), lightly beaten

  • 1/2

    cup + 2 tablespoons (3 fluid ounces) milk (any kind), at room temperature

  • 1 1/3

    cups (210 g) fresh or frozen corn kernels (if fresh, sliced off about 2 large ears of corn)

Directions

Preheat your oven to 375° F. Grease or line a standard 12-cup muffin tin and set it aside. In a large bowl, place the flour, xanthan gum, cornmeal, sugar, baking powder, and salt, and whisk to combine well. Add the sour cream, butter, eggs, and milk, mixing to combine after each addition. Add the corn kernels and mix until evenly distributed throughout the batter. Divide the batter evenly among the muffin cups (the cups will be quite full). Shake the pan back and forth to evenly distribute the batter. Place in the center of the preheated oven, and bake for about 20 minutes, or until the muffins are very lightly browned on the edges and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven, and cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.

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