Corn Cheddar and Sun Dried Tomato Muffins
Experience the perfect blend of savory and sweet with these Corn Cheddar and Sun-Dried Tomato Muffins—a flavorful twist on classic cornbread muffins. Packed with bursts of sweet corn kernels, sharp melted cheddar, and the rich, tangy flavor of sun-dried tomatoes, these muffins are a delightful balance of texture and taste. Green onions lend a subtle freshness, while the moist, tender crumb is achieved through the addition of buttermilk and melted butter. Quick to prepare in just 15 minutes and baked to golden perfection, these muffins make an ideal side dish for soups, salads, or your favorite barbecue, or can be enjoyed as a grab-and-go breakfast or snack. Whether served warm or at room temperature, these delectable muffins are sure to impress with every bite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup cornmeal
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 tablespoon granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and cooled
- 1 cup sweet corn kernels (fresh, canned, or frozen, thawed if frozen)
- 0.75 cup sharp cheddar cheese, shredded
- 0.5 cup sun-dried tomatoes, chopped
- 2 stalks green onions, finely chopped
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and granulated sugar.
In a separate bowl, beat the eggs. Add the buttermilk and melted butter, and whisk until well combined.
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the corn kernels, shredded cheddar cheese, sun-dried tomatoes, and green onions until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 4188 mg | 182% | |
| Total Carbohydrate | 319.4 g | 116% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 59.0 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1065 mg | 82% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3380 mg | 72% | |
*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.
