My first savory muffins! Because while I do love starting my day off with sugar, sometimes, it’s nice to mix things up a bit.

Rosemary Corn Muffins

Two different batches, only one change in ingredient

Rosemary Corn Muffins (11 of 750)

From 750 Best Muffin Recipes by Camilla Saulsbury

Makes 12 muffins (24 minis)

  • 1 cup all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3 tbsp granulated sugar
  • 2 tsp finely chopped fresh rosemary
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup buttermilk (or skim milk)
  • 1 1/4 cup fresh or frozen (thawed) corn kernels (optional)
  1. Preheat oven to 375F.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda.
  3. In a medium bowl, whisk together sugar, rosemary, egg, and oil until well blended. Whisk in buttermilk until blended.
  4. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in corn (if using).
  5. Divide batter equally among prepared muffin cups.
  6. Bake in preheated oven for 16 to 19 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool completely.

The combination of cornmeal and rosemary is a pretty classic one and they pair together really nicely in these muffins. They aren’t overly savory, but they’re a nice twist on the classic sweet cornmeal muffins.

Now let’s talk texture. I discovered, completely by accident, that buttermilk actually makes a huge difference in the batter and texture of the muffins. Who knew? I never have buttermilk or even regular milk in the fridge because I don’t drink milk anymore, so I keep powdered skim milk specifically for baking. If you’ve ever used the stuff, you know how it is – that shit is watery, but it does the trick. But I did happen to have some buttermilk leftover from my homemade butter, so I figured I would use that up for these muffins.

Buttermilk makes for a thicker batter and denser muffins and skim milk (powdered or not) makes for a much thinner batter and lighter muffins.

Buttermilk Batter

See how stiff this batter is with buttermilk?

Skim Milk Batter

And see how much skim milk thins it out?

Buttermilk Rosemary Corn Muffins

Buttermilk muffins bake up nice and high, but aren’t so photogenic

Skim Milk Rosemary Corn Muffins

Whereas muffins with skim milk have those gorgeous domed tops

Either way, these muffins are pretty delicious, so it all comes down to personal preference. I am all about looks when it comes to baking, so I’ll be sticking with the skim milk version. I also prefer this version for breakfast since they’re so light and crumbly. The denser muffins made with buttermilk would be great in winter with a hearty stew or chili.

Skim Milk Rosemary Corn Muffins

Rosemary corn muffins with skim milk

Buttermilk Rosemary Corn Muffins

Rosemary corn muffins with buttermilk

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