Chive Corn Muffins
Fluffy, savory, and bursting with flavor, these Chive Corn Muffins are the perfect blend of sweet cornmeal and fragrant fresh chives, with an optional cheesy twist from shredded cheddar. Made with a simple mix of pantry staples like all-purpose flour, yellow cornmeal, and baking powder, these muffins come together in just under 30 minutes, making them an easy yet impressive addition to any meal. The tender crumb is elevated by the earthy chives and a subtle hint of sweetness, while a light, golden exterior adds the right touch of rustic charm. Ideal as a side for soups, stews, or barbecues, or even enjoyed on their own as a savory snack, these muffins can be served warm or stored for later. Perfect for weeknights, brunch spreads, or holiday gatherings, these Chive Corn Muffins are a must-try recipe for lovers of quick, savory baked goods.
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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 kosher salt
- 1 cup whole milk
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 unit large egg
- 0.25 cup fresh chives, finely chopped
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and kosher salt.
In a separate medium bowl, whisk together the milk, melted butter, and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Avoid overmixing, as this can make the muffins dense.
Fold in the chopped chives and shredded cheddar cheese (if using), ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 15-18 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 allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serving warm.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 38.3 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 820 mg | 63% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 989 mg | 21% | |
*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.
