(from Dorie Greenspan's recipe)
These corn muffins are great and have come out perfectly each time I've made them; everyone loves them.
I use olive oil instead of corn oil. I whisk dry ingredients but use a rubber spatula when mixing dry with wet. I also think the tops should be more golden than in this photo of SmittenKitchen's.
When I mix in the fresh corn I also mix in:
6 medium green onion, chopped finely
3 medium serrano chilis, seeds and all (not that hot when cooked in the muffin; if you're wary, use none or one) chopped finely
1 cup coarsely shredded cheddar cheese
I use an oven thermometer set at 400°. In my old oven, these took 19 minutes. In my new (used) oven, they take about 28 minutes. I have no idea why.
Great warm. If serving later, 15 or so seconds in the microwave is a good idea.