Corn Dill Mini Muffins Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May. 07, 2020
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Carrie Vasios

These savory mini muffins use both corn meal and whole corn kernels, plus dill for an herbal kick.

Recipe Facts

5

(1)

Active: 10 mins
Total: 20 mins
Serves: 24 servings

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Ingredients

  • 1/2 cup (3 1/2 ounces) all purpose flour
  • 1/2 cup medium ground corn meal
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter, melted and cooled to room temperature
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup frozen corn kernels, not thawed
  • 1 tablespoon finely chopped dill

Directions

  1. Preheat oven to 400°F and grease muffin cups with butter. In a medium bowl, whisk together flour, corn meal, baking powder, salt, and pepper; set aside.

  2. In a large bowl, whisk together butter, egg, and sour cream until evenly combined. Stir in dill. Add dry ingredients and mix until batter comes together. Fold in corn kernels.

  3. Divide batter among muffin cups and bake until golden on top and a tester inserted into the middle of a muffin comes out clean, 10-12 minutes.

Special equipment

  • 24 cup mini muffin tin

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