Cheese and Herb Corn Muffins
Infused with savory herbs and melty cheddar cheese, these Cheese and Herb Corn Muffins are the ultimate twist on a classic comfort food. Perfectly golden and fluffy, these muffins combine the earthy texture of cornmeal with the richness of buttermilk and melted butter. Fresh parsley and chives pack a vibrant herbaceous punch, while a sprinkle of optional Parmesan cheese on top adds a delightful crunch. With just 15 minutes of prep time and a quick bake, these muffins make an ideal side dish for soups, salads, or hearty barbecue spreads. Serve warm for maximum cheesy goodness, and elevate your meal with this irresistible, flavor-packed recipe.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
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 Buttermilk
- 0.25 cup Unsalted butter, melted and cooled
- 1 unit Large egg
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Chopped fresh parsley
- 2 tablespoons Chopped fresh chives
- 2 tablespoons Grated Parmesan cheese (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, melted butter, and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter will be slightly lumpy.
Fold in the shredded cheddar cheese, parsley, and chives until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If using Parmesan cheese for topping, sprinkle a pinch over each muffin before baking.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your cheesy, herby corn muffins!
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 105 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 73 mg | 2% | |
*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.
