mini buttermilk corn muffins

I was in a baking mood last weekend. A baking and sharing mood, actually. I made this almond cake and shared it with a good friend who just had her third baby. I also made these little buttermilk corn muffins, and I shared them with some neighbors who were moving a few blocks away. It seemed like a perfect packing-up-the-moving-truck kind of snack. Well, maybe not, but hey – I needed someone to share the muffins with.

To be perfectly honest, I just felt like baking and I happened to come up with two very good excuses to do so. I love passing on food to friends and family – it’s part of the joy of cooking.

Barb of VinoLuciStyle had a wonderful idea to create recipes from the RSVP section of Bon Appétit magazine and feature them in a blog post. After all, those recipes have no photos attached, and part of the fun of this is seeing how the finished dish turns out (and hopefully taking some fab photos!). Mardi of eat. live. travel. write. – you remember Mardi, right? She wrote this lovely post on macarons for me – posted her versions of the RSVP recipes earlier this week.

I love cornbread, so when I saw the recipe for mini buttermilk corn muffins in the RSVP section of the July issue, I immediately knew that this was the recipe I would make. And, thanks to my neighbors, I had the perfect excuse to make them.

The only real substitution I made was to use chives instead of dill in the muffins. I really am not a fan of dill. There. I said it. No dill for me.

The muffins were adorable, and tasty, too. Of course I kept a handful for our family – and if I’m going to be perfectly honest, I ate two myself. They were incredibly moist, with lovely bursts of sweetness from the corn kernels inside. Next time, to heck with the neighbors – I’ll keep the whole batch for myself.

Yield: 16 muffins

Mini Buttermilk Corn Muffins

Recipe slightly adapted from Bon Appétit, July 2010 issue, who adapted it from a recipe from Chino Farms in Rancho Santa Fe, California. Because I don't like dill, I substituted fresh chives instead. I also used light sour cream instead of full-fat.


Nonstick vegetable oil spray
1/2 cup all purpose flour
3 tablespoons yellow cornmeal
3 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon (generous) kosher salt
1/4 cup sour cream
1/4 cup buttermilk
1 large egg
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup fresh corn kernels (cut from 1 ear of corn)
1 tablespoon chopped fresh chives


Preheat oven to 400 degrees F. Coat 16 mini muffin cups with nonstick spray.

Whisk flour, cornmeal, sugar, baking powder, and salt in medium bowl. Whisk sour cream, buttermilk, and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add corn kernels and chives; fold just to incorporate. Divide among prepared muffin cups, about 1 generous tablespoon per cup.

Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown). Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature.

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15 Responses to “mini buttermilk corn muffins”

  1. 1

    Yum – I also eyed this recipe but it didn’t fit with my dinner party theme last week so went with the pasta. Good to know they are ar yummy at they sound and your pictures are great!!!

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  3. 2

    YUM! I love savory muffins like this… The chive is so lovely!

    Have a happy 4th!

  4. 3
    Barbara @ VinoLuciStyle — July 2, 2010 @ 2:27 pm

    Yes, Barb had a great idea and is so happy to see her partners in crime are way ahead of her! I was going to make these muffins too…and will but seems I need to get my head down and get that RSVP site done first huh? Nothing like peer pressure to get me motivated. Would help to have a couple of these gems to inspire me!

  5. 4
    CC Recipe — July 2, 2010 @ 4:58 pm

    Okay, I am making these, I don’t know with what but I am making these, Thanks!

  6. 5
    Cook with Madin — July 2, 2010 @ 8:24 pm

    Great mini corn muffins. I love the addition of chives. I would probably eat more than two of these.

  7. 6
    Mac — July 2, 2010 @ 10:59 pm

    Oh it’s nice to know I’m not the only one who finds substitutes for dill!
    We’re having a taco night this weekend with the kids…these might be a great little appetizer, and for fun I’ll toss in some chopped jalapeno. :-0 Thanks for the idea!

  8. 7
    bunkycooks — July 3, 2010 @ 9:27 am

    These are so cute! I like little bites. My hubby has become a dill convert. There is always hope. 😉

  9. 8
    WritingLeigh — July 5, 2010 @ 3:13 pm

    So, I had to click over here and leave you a comment because while I was commenting on your salad Aidan kept pointing to this picture and saying “Aidah hab some dat! Aidah hab some dat!” So, I guess when we’re plague-free you should share with us too. 😉 xoxo

    • 8.1
      merrygourmet — July 5, 2010 @ 5:39 pm

      Leigh – I’ll be happy to! Let me know when the vomiting has stopped. 🙂

  10. 9
    Magic of Spice — July 5, 2010 @ 7:41 pm

    Great muffins…love mini’s:)

  11. 10
    Azra Bihorac — July 5, 2010 @ 9:50 pm

    great recipe-easy-made it in 10 mins and everybody loves it including 2-years-old…Already gone…

    • 10.1
      merrygourmet — July 6, 2010 @ 7:20 pm

      Azra – Yay! I’m so glad to hear that you all liked it. You’re right – very easy to do.

  12. 11
    Michelle Blackburn — May 12, 2011 @ 2:17 am

    Yummy made this very quickly & they taste fantastic! Thank you.

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