Savory Corn Muffins with Cheddar and Fresh Herbs
Tender, cheesy, and packed with flavor from cheddar, fresh chives, and thyme. Made with coarse yellow cornmeal, they’ve got the perfect balance of soft, moist crumb and just enough texture. The buttermilk keeps them extra tender, while the herbs add a fresh, earthy twist. Bonus: they freeze like a dream, so you can always have a batch ready to go.
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.
- In a bowl, mix together butter, buttermilk, and eggs until smooth and well combined. Into the same bowl, whisk in the cornmeal, flour, sugar, salt, and baking powder, and baking soda. Mix until combined.
- 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!
Serving: 1muffin, Calories: 232kcal, Carbohydrates: 27g, Protein: 6g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 244mg, Potassium: 99mg, Fiber: 1g, Sugar: 4g, Vitamin A: 487IU, Vitamin C: 2mg, Calcium: 97mg, Iron: 1mg
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