Savory Corn Muffins
Golden, cheesy, and loaded with flavor, these savory corn muffins are the perfect blend of comfort and sophistication. Made with a combination of yellow cornmeal and all-purpose flour, these tender muffins boast a fluffy crumb enhanced by the richness of shredded cheddar cheese and the aromatic punch of fresh chives. A touch of buttermilk creates a moist, tangy base, while optional crumbled bacon adds a smoky twist that's sure to elevate any bite. Ready in just 25 minutes, these versatile muffins are a breeze to bake and pair beautifully with soups, salads, or as a standalone snack. Whether served warm or at room temperature, each muffin delivers a satisfying marriage of sweet cornmeal and savory accents that will make them a crowd-pleasing favorite. Perfect for brunch, potlucks, or a grab-and-go treat, these savory corn muffins are a must-try for any baking enthusiast.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup buttermilk
- 2 pieces large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- 0.25 cup cooked and crumbled bacon (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined; avoid overmixing as this can make the muffins dense.
Fold in the shredded cheddar cheese, chopped chives, and optional bacon if using.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown 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 tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 3820 mg | 166% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 38.1 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 778 mg | 60% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1028 mg | 22% | |
*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.
