Savory Corn Muffins with Cheddar and Fresh Herbs
If you’re looking for a classic corn muffin recipe without using a box of Jiffy corn muffin mix, look no further!
Whenever I make a meal like my white bean turkey chorizo chili, I want… no, I NEED to pair it with bread. And what better side with a hearty dish than a cheesy corn muffin made with fresh herbs!
These corn muffins have a savory, slightly sweet, cheesy, herby twist. They are not only delicious but they are also SUPER EASY to make.
Let me show you how I do it.
These muffins are loaded with sharp cheddar, fresh chives, and thyme, all mixed into a batter made with buttermilk, coarse yellow cornmeal (for texture!), and a touch of sugar to balance the savory.
I mix everything in one bowl, let the batter rest for about 10 minutes, then scoop it into a greased muffin tin. They bake up golden and tender in under 20 minutes. Serve ’em warm with a pat of butter or a drizzle of honey. SO GOOD!
Recommended For This Recipe
Muffin Pan
I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.
For these muffins, I go with coarse yellow cornmeal. The cheese needs that extra texture to balance everything out. They pair perfectly with Loaded Baked Potato Soup or even just a pat of butter and hot honey.
And yes, you can absolutely freeze them. Just stash any extras in an airtight container and freeze for up to 3 months. Let them thaw in the fridge, then reheat and devour.
Savory Corn Muffins with Cheddar and Fresh Herbs
Ingredients
- 8 tablespoons unsalted butter, melted
- 1 1/3 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 1/2 cups yellow cornmeal, or yellow corn grits
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh thyme
Instructions
- Preheat the oven to 350°F. Line a muffin tin with baking cups and lightly grease the cups with cooking spray. Set aside.
- Fold in the shredded cheddar cheese and chopped fresh herbs. Let the batter rest for 10 minutes. The batter should be like a thick pancake-like batter.
- Transfer the batter into the muffin tin, filling each one 3/4 full. Bake for 18-20 minutes until golden brown or until a toothpick comes out clean. Serve warm with butter and/or a drizzle of honey. Enjoy!
