Rosemary-Corn Muffins | Whole Living Eat Well

Name: Rosemary-Corn Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 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

Olivia Harper

January 5, 2025
Medically Reviewed

In This Article

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: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Savory and aromatic muffins infused with fresh rosemary and sweet corn for a perfect balance of flavor.

Ingredients

Vegetable-oil cooking spray
1 cup all-purpose flour
1 cup coarse yellow cornmeal
1/2 cup sugar
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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.

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Medical disclaimer. This article is for educational purposes and reflects general information, not personalised medical advice. Reference ranges vary between laboratories and individuals. Always discuss test selection and results with a qualified healthcare professional before making changes to your care.

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