Corn & Basil Muffins
Prep time
Cook time
Total time
Fresh summer corn folded into sweet corn muffins with aromatic basil, filled with savory tomato jam and topped with creamy ricotta cheese.
Serves: 30 muffins
For the Tomato Jam:
  • 2 pounds tomatoes, cored and diced
  • 1 cup packed brown sugar
  • 2 cloves of garlic, grated on a microplane or finely minced
  • 1 1-inch piece of ginger, grated on a microplane or finely minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon red pepper flakes
For the Corn & Basil Muffins:
  • ¾ cup packed brown sugar
  • 4 tablespoons unsalted butter, melted
  • 3 large eggs
  • ⅔ cup sour cream
  • ⅓ cup olive oil
  • 1 cup milk
  • 2⅔ cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 2 teaspoons baking powder
  • 1½ teaspoon baking soda
  • 1½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 ears of corn, kernels only
  • 3 tablespoons freshly chopped basil
For Assembly:
  • 2 cups ricotta cheese
  • basil, chiffonade (sliced thinly into ribbons)
For the Tomato Jam:
  1. First, make your tomato jam. Dice your tomatoes and toss them in a hot pot over medium heat with your brown sugar, grated garlic and ginger, salt, cinnamon and red pepper flakes. Turn the heat up to medium-high, stir to combine, and cook until the mixture is bubbling. Reduce the heat to medium and, stirring every so often so that the tomatoes don't burn, cook for 1 hour 30 minutes or so, until the tomatoes have thickened completely. Remove the tomatoes from the heat, taste and adjust seasonings as needed, then allow to cool. Remember that it will thicken up as it cools, so don't overcook the jam.
For the Corn & Basil Muffins:
  1. Preheat your oven to 350 degrees F. Beat together your brown sugar and butter until well combined, at least 3 minutes, then add in your eggs, one at a time, adding the next only after the last one has been fully incorporated. Scrape down the bowl as needed throughout this process. Add in your sour cream, and once it has been fully mixed in, add in the olive oil and mix until incorporated.
  2. Mix together your flour, cornmeal, baking powder, baking soda, salt and black pepper. Add ⅓ of the flour mixture to the batter, then add ½ cup of your milk, allowing it to fully incorporate before adding another ⅓ of your flour, mix, add the remaining ½ cup of milk, and finally add in the last of your flour. Scrape down the bowl and be sure that the batter is evenly mixed. Fold in your corn kernels and your basil.
  3. Grease and/or line about 30 muffins cups. Fill each up about ⅔ of the way full with your batter, then bake for 20 minutes or so, until lightly golden and firm. Remove from the oven and allow the muffins to cool completely.
For Assembly:
  1. Cut out a small hole in the top of your muffins using a paring knife or a cupcake corer. Fill each hole with your tomato jam, then use a piping bag or plastic bag with the tip cut off to pipe a small dollop of ricotta on top of each hole. Top with a few pieces of chiffonade basil. These will keep well in an airtight container in the refrigerator for up to 24 hours, but are best served the same day.
Recipe by The Crepes of Wrath at