Cheddar Corn Muffins
Golden, cheesy, and packed with the natural sweetness of corn, these Cheddar Corn Muffins are the ultimate savory treat. Perfectly blending all-purpose flour and yellow cornmeal, each muffin boasts a soft, tender crumb with bursts of juicy corn kernels and rich, melty cheddar cheese in every bite. Easy to make in just 15 minutes of prep time, this recipe is perfect for beginners and seasoned bakers alike. The combination of fluffy baking powder leavening and moist whole milk ensures these muffins bake up light and airy, while a hint of sugar balances the savory flavors. Whether served warm as a side dish for soups and chilis, or enjoyed as a midday snack, these versatile muffins are a crowd-pleasing favorite. Plus, they’re ready in under 35 minutes—ideal for busy weeknights or last-minute gatherings.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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 cheddar cheese, shredded
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted and cooled
- 1 unit large egg
- 0.5 cup corn kernels (fresh, frozen, or canned, drained)
Directions
Step 1
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line it with paper liners.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3
Stir in the shredded cheddar cheese, ensuring it is evenly distributed throughout the dry ingredients.
Step 4
In a separate medium bowl, whisk together the milk, melted butter, and egg until smooth.
Step 5
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix.
Step 6
Gently fold in the corn kernels, ensuring they are evenly incorporated throughout the batter.
Step 7
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 8
Bake in the preheated oven for 16-18 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve warm or at room temperature. Enjoy as a side dish or a snack!
Nutrition Facts
| Serving size | (876.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2265.7 |
| Total Fat 103.2g | 0% |
| Saturated Fat 60.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 459.3mg | 0% |
| Sodium 4296.5mg | 0% |
| Total Carbohydrate 278.7g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 42.8g | |
| Protein 69.3g | 0% |
| Vitamin D 172.4IU | 0% |
| Calcium 1161.4mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 1126.6mg | 0% |
Source of Calories