Corn Muffins With Fresh Corn

Preheat oven to 400°. Generously coat a standard 12-cup muffin pan with nonstick cooking spray.

Whisk 1½ cups (188 g) all-purpose flour, 1¼ cups (173 g) medium- or fine-grind cornmeal, ¼ cup plus 2 Tbsp. (75 g) sugar, 2½ tsp. baking powder, ¾ tsp. baking soda, 2¼ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 1½ tsp. freshly ground black pepper in a large bowl. Stir in 1½ cups fresh corn kernels.

Lightly whisk 2 large eggs plus 1 large egg yolk and egg yolk in a medium bowl, then whisk in ¾ cup sour cream, ⅔ cup whole milk, and ½ cup (1 stick) unsalted butter, melted and cooled.

Create a well in the center of dry ingredients. Pour wet ingredients into well and stir with a wooden spoon until batter is just combined. Divide batter among prepared muffin cups. Top with remaining ½ cup fresh corn kernels, then sprinkle with flaky sea salt.

Bake, rotating pan halfway through, until muffin tops are golden brown and a tester inserted into the center comes out clean, 18–20 minutes. Let cool slightly in pan. Transfer muffins to a wire rack and eat while warm or let cool completely. Do ahead: Muffins can be made 1 day ahead. Store in an airtight container at room temperature.