Breakfast Corn Muffins Recipe

I’m on a “blog an amazing recipe suitable for a weekend brunch every Friday” kick recently, and do I EVER have a treat for you today: These are my breakfast corn muffins, from my latest cookbook, “Sweet Corn Spectacular“!

They’re less a “cupcake without icing” muffin, and more of a “entire breakfast in the palm of your hand” kind of muffin – especially with the sausage version – and a great way to make use of the fresh sweet corn that is popping up at farmers markets everywhere. Because corn is such a versatile ingredient, the possibilities for these muffins are endless. (See below for a few suggestions to get you started!)

Not only are these great fresh out of the oven, they make a great make-ahead breakfast for eating on the go for the rest of the week. Enjoy!

Breakfast Corn Muffins
Makes about 12 muffins

1 1/2 cups all-purpose flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
2/3 cup granulated sugar
2 tablespoons honey
2 large eggs
2/3 cup milk
2 ears fresh sweet corn, husks removed

Preheat oven to 400 degrees. Prepare muffin pan with cupcake liners or grease well.

Combine flour, cornmeal, baking powder, and salt, stirring until well combined. Set aside.

In a large bowl, beat together butter, sugar, and honey until light and fluffy. Add eggs and milk, stirring carefully until well incorporated. Mix in the dry ingredients, stirring just until combined. Using a sharp knife, carefully cut kernels off the ears of corn. Stir corn into batter, just until distributed.

Spoon batter into prepared muffin pan. Bake for 22 to 25 minutes, until a knife or toothpick inserted into the center of a muffin comes out clean.


• Blueberry: Add 1 cup fresh blueberries along with the corn kernels.

• Peanut Butter and Banana: Decrease sugar to ½ cup. Add ½ cup peanut butter when beating the butter and sugar mixture and 1 chopped banana with the corn kernels.

• Jalapeño, Bacon, and Cheese: Decrease sugar to ¼ cup. Add 1 finely chopped jalapeño, 6 crumbled slices crispy bacon, and 1 cup shredded sharp cheddar cheese along with the corn kernels.

• Sausage: Decrease sugar to ¼ cup. Add 1 cup crumbled or sliced cooked breakfast sausage, ¼ cup finely chopped onion, and 1 cup shredded cheese along with the corn kernels.

• Sour Cream and Onion: Decrease sugar to ⅓ cup and milk to ¼ cup. Add ½ cup sour cream with the milk and eggs. Add ½ cup finely sliced green onions with the corn kernels. This combination is also tasty with bacon!

Holiday Cookies – Noelles

When I was a little kid, my favorite thing about the holidays wasn’t Santa, the music, or the tree. While other kids mostly looked forward to the gifts… I looked forward to my aunt making my favorite cookies.

She made them every year, as part of a larger, varied cookie tray. I honestly couldn’t tell you what else was on that tray, as my favorites – “Noelles” – always grabbed my attention in a very moth-to-the-candle sort of way. The presentation of that cookie tray, in my warped memory, involved a light shining down from the heavens, with angels singing the “Hallelujah” chorus.

These cookies were only made once a year, and in insane numbers. Baggies of them were frozen, for us to raid later on. So, so good. Mmmm. I think my eyes are actually glazing over at the thought right now…

Anyway, when I was writing “The Spirited Baker“, I knew that I had to include a variation of those favorite cookies from my childhood. In keeping with the theme of The Spirited Baker, these are flavored with a small amount of Amaretto, rather than the almond extract used in the original recipe.

I hope you enjoy these as much as I do! Also, if you’re looking to fill out your own cookie tray with even more show-stopping yummies that will leaving your competitors in your dust .. um.. your friends and family feeling fat, happy, and in awe of your prowess, you should also try my “Sweet Ecstasy Cookies“. Insanely addictive!


Upcoming Book Signings!

Hey all,

Just a quick heads’ up – we have a few more market dates for selling and signing our new – and completely awesome! – cookbook, The Spirited Baker: Intoxicating Desserts & Potent Potables!

Wednesday Sept 8th (Tomorrow!)St Cloud Urban Marketplace
6th Ave N @ W St Germain, St Cloud. 11 am – 2pm

Saturday Sept 11thNE Minneapolis Farmers Market
University and 7th Ave, Minneapolis. 9am – 1pm

Tuesday Sept 14thMinnetonka Farmers Market
Minnetonka Civic Center Ice Arena B parking lot, 14600 Minnetonka
Blvd., Minnetonka. 3-7 pm

Thursday Oct 7thMaple Grove Farmers Market
Community Center parking lot, 12951 Weaver Lake Road, Maple Grove. 3-6 pm

Hope to see you at one of em!

The Spirited Baker!

Gonna warn ya in advance… this is a very photo-heavy blog entry!