Salmon and Corn Muffins with Cheese Spread
Elevate your brunch game or snack table with these irresistible Salmon and Corn Muffins with Cheese Spread! Bursting with savory flavors, these fluffy, golden muffins combine hearty flaked salmon, sweet corn kernels, and sharp cheddar cheese for a gourmet twist on a classic favorite. Made with a simple batter of all-purpose flour and cornmeal, they bake to perfection in just 20 minutes. The star of the show? A velvety cheese spread made with cream cheese, sour cream, and fresh chives that complements the muffins beautifully. Perfect as an appetizer, side dish, or quick-to-prepare snack, these salmon muffins are sure to impress. Whether served warm or at room temperature, they strike the perfect balance of comfort food and culinary elegance.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups yellow cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 tablespoon granulated sugar
- 1 cups milk
- 1 piece large egg
- 4 tablespoons butter, melted
- 1 cup cooked salmon, flaked
- 0.5 cups corn kernels, fresh or frozen (thawed)
- 0.5 cups cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon chives, 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 flour, cornmeal, baking powder, salt, and sugar.
In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the flaked salmon, corn kernels, and shredded cheddar cheese until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, prepare the cheese spread. In a medium bowl, mix together the softened cream cheese, sour cream, and chopped chives until smooth and creamy.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly.
Serve the salmon and corn muffins warm or at room temperature with the cheese spread on the side.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 257.1 g | 93% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 37.6 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 31.1 mcg | 155% | |
| Calcium | 941 mg | 72% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2066 mg | 44% | |
*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.
