Lemon Rosemary Muffins

adapted from Better Baking

Yield:  36 mini muffins

1 1/4 cups fine stone-ground yellow cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup fresh corn kernels, chopped

1 tsp finely chopped fresh rosemary, plus leaves for topping

1 cup whole milk, at room temperature

1/4 cup extra-virgin olive oil

1/4 cup pure maple syrup

1 large egg, room temperature

1 large lemon, zested, juiced

Preheat Oven:  375° F. 

Coat the mini muffin tray with cooking spray or use cups

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.  Add the corn and rosemary.  Toss until the corn is coated with the mixture.  Set aside.


In a medium bowl, combine the milk, oil, maple syrup, and egg.  Zest the lemon into the mixture, add 1 Tablespoon fresh squeezed lemon juice and whisk to blend.  

Make a well in the dry ingredients and add the wet ingredients.  Fold gently until the dry ingredients are evenly moistened.  Divide the batter evenly among the prepared muffin cups.  The cups will be almost full.  Top each muffin with a few rosemary leaves, if desired.

Bake until the muffins are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.

Cool the muffins in the pan on a wire rack for 5 minutes.  Pop the muffins from the tin and cool on the rack until warm or at room temperature.

Make Ahead:  The muffins are best served the same day but can be kept at room temperature for up to two days.  They may be frozen for two weeks.