Cheddar Corn Muffins
Golden, cheesy, and packed with the natural sweetness of corn, these Cheddar Corn Muffins are the ultimate savory treat. Perfectly blending all-purpose flour and yellow cornmeal, each muffin boasts a soft, tender crumb with bursts of juicy corn kernels and rich, melty cheddar cheese in every bite. Easy to make in just 15 minutes of prep time, this recipe is perfect for beginners and seasoned bakers alike. The combination of fluffy baking powder leavening and moist whole milk ensures these muffins bake up light and airy, while a hint of sugar balances the savory flavors. Whether served warm as a side dish for soups and chilis, or enjoyed as a midday snack, these versatile muffins are a crowd-pleasing favorite. Plus, they’re ready in under 35 minutes—ideal for busy weeknights or last-minute gatherings.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup cheddar cheese, shredded
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted and cooled
- 1 unit large egg
- 0.5 cup corn kernels (fresh, frozen, or canned, drained)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined.
Stir in the shredded cheddar cheese, ensuring it is evenly distributed throughout the dry ingredients.
In a separate medium bowl, whisk together the milk, melted butter, and egg until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the corn kernels, ensuring they are evenly incorporated throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy as a side dish or a snack!
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 278.7 g | 101% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 42.8 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1161 mg | 89% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
