Savory Sun Dried Tomato Corn Muffins


  • 2 (8.5-oz) packages corn muffin mix
  • 2 cups frozen whole kernel corn, thawed
  • 3 garlic cloves, minced
  • 2/3 cup sun dried tomatoes in olive oil, diced
  • 2/3 cup buttermilk
  • 2/3 cup sour cream
  • 2 large eggs


  • Preheat oven to 375 degrees. Grease 2 muffins tins.
  • In a large bowl stir the muffin mix, corn, garlic, and sun dried tomatoes until combined.
  • In a separate small bowl whisk together the buttermilk, sour cream, and eggs until well blended.
  • Add the buttermilk mixture to the muffin mix. Stir to combine.
  • Spoon the mix into the muffins tins, filling the cups about half way.
  • Bake for 15 minutes until golden brown on top.
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