Cheddar Chive Corn Muffins

In these Cheddar Chive Corn Muffins, sweet corn, sharp cheddar cheese and freshly snipped chives collide in these moist corn muffins. Serve warm with a little smear of salted butter is the absolute best way to enjoy them. This recipe yields 12 muffins.

Course Breads & Baked Goods

Cuisine American

Keyword cheddar cheese, chives, corn, cornbread, muffins

Prep Time 10

Cook Time 16

Total Time 26

Servings muffins

Calories 95

Author Laurie McNamara

Equipment

silicon Muffin Pan

Ingredients

nonstick baking spray
1/2 cup unbleached all-purpose flour
1/2 yellow corn meal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup buttermilk
1 large egg
1 tablespoon butter melted and cooled slightly
1 cup grated sharp cheddar cheese
3/4 cup sweet corn kernels thawed if frozen
2 tablespoon snipped chives

US Customary - Metric

Instructions

Preheat your oven to 425°F or 220°C.
Spray a 12-cup muffin tin with nonstick spray and set aside.
In a medium bowl measure and add the flour, corn meal, sugar, baking powder, kosher salt and baking soda. Whisk to combine.
Make a well in the center of the dry ingredients. Add in the buttermilk, egg and melted (cooled) butter. Mix just until everything starts to come together. Then add the cheddar cheese, corn and snipped chives. Gently stir to incorporate.
Divide the batter evenly into the prepared muffin pan. Bake on the middle rack of your preheated oven for 15 to 18 minutes or until tops are lightly golden and a tester comes back clean after inserted.
Let cool in pan for a few minutes before carefully removing and transferring them to a wire rack to cool a little before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition