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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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)
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well with nonstick spray.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
Step 3
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Step 4
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.
Step 5
Fold in the shredded cheddar cheese, chopped chives, and optional bacon if using.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 7
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.
Step 8
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
| Serving size | (824.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2333.6 |
| Total Fat 115.1g | 0% |
| Saturated Fat 58.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 642.9mg | 0% |
| Sodium 3820.3mg | 0% |
| Total Carbohydrate 255.3g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 38.1g | |
| Protein 79.6g | 0% |
| Vitamin D 206.9IU | 0% |
| Calcium 778.5mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1027.5mg | 0% |
Source of Calories