Fresh Corn & Scallion Muffins with Smoked Gouda & Honey-Chipotle Butter

Fresh Corn & Scallion Muffins

with Smoked Gouda & Honey-Chipotle Butter

40 MIN
$15.99 8 Servings
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From the Test Kitchen

These savory-sweet corn muffins are studded with fresh corn kernels, sliced scallions, and shreds of melty smoked gouda. For a rich, smoky finish, you'll lather them with a honey and tomato-chipotle butter.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    190 Cals (est.)
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fresh
ingredients
Fresh Corn & Scallion Muffins with Smoked Gouda & Honey-Chipotle Butter
Title
  • 1 Pasture-Raised Egg
  • 1 cup Cornbread Mix
  • 2 ears Of Corn
  • 2 Scallions
  • 1 oz Tomato Chipotle Flavored Butter
  • ½ cup Sour Cream
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 2 oz Smoked Gouda Cheese
  • 2 tsps Honey
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 350°F. Wash and dry the fresh produce. Thinly slice the scallions. Remove any husks and silks from the corn; cut the kernels off the cobs to get 1 cup (you will have extra). Grate the cheese on the large side of a box grater.

Make the batter
2 Make the batter

In a large bowl, combine the cornbread mix, corn kernels, sour cream, egg, grated cheese, worcestershire sauce, all but a few sliced scallions, and 2 tablespoons of water. Season with salt and pepper. Mix until just combined.

Bake the muffins
3 Bake the muffins

Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). (If you don’t have a cupcake tin, lightly grease an 8-inch square baking dish.) Transfer the batter to the prepared tins. Bake 18 to 22 minutes (muffins) or 28 to 32 minutes (baking dish), or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven. Let stand at least 5 minutes before serving.

Make the honey-chipotle butter & serve your dish
4 Make the honey-chipotle butter & serve your dish

Meanwhile, in a bowl, combine the honey and softened butter; using a fork, mash until combined. Serve the baked muffins with the honey-chipotle butter on the side. Garnish the butter with the remaining sliced scallions. Enjoy!

Tips from Home Chefs

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Fresh Corn & Scallion Muffins

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 350°F. Wash and dry the fresh produce. Thinly slice the scallions. Remove any husks and silks from the corn; cut the kernels off the cobs to get 1 cup (you will have extra). Grate the cheese on the large side of a box grater.

2 Make the batter

In a large bowl, combine the cornbread mix, corn kernels, sour cream, egg, grated cheese, worcestershire sauce, all but a few sliced scallions, and 2 tablespoons of water. Season with salt and pepper. Mix until just combined.

Make the batter
Bake the muffins
3 Bake the muffins

Lightly grease 8 rounds of a cupcake tin (or line with cupcake liners). (If you don’t have a cupcake tin, lightly grease an 8-inch square baking dish.) Transfer the batter to the prepared tins. Bake 18 to 22 minutes (muffins) or 28 to 32 minutes (baking dish), or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven. Let stand at least 5 minutes before serving.

4 Make the honey-chipotle butter & serve your dish

Meanwhile, in a bowl, combine the honey and softened butter; using a fork, mash until combined. Serve the baked muffins with the honey-chipotle butter on the side. Garnish the butter with the remaining sliced scallions. Enjoy!

Make the honey-chipotle butter & serve your dish
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