Savory Corn Muffins with Cheddar and Herbs

(A versatile, one-bowl recipe perfect for beginners)

KEY INFO:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Difficulty: Easy
Dietary: Vegetarian (bacon optional)

EQUIPMENT NEEDED:

12-cup muffin tin
2 mixing bowls
Whisk and rubber spatula
Measuring cups and spoons
Alternative: Silicon muffin molds can replace metal tin

INGREDIENTS:

Dry Mix:

1½ cups yellow cornmeal (180g)
1 cup all-purpose flour (120g)
2 tsp baking powder
½ tsp baking soda
1 tsp salt

Wet Mix:

2 large eggs, room temperature
1½ cups buttermilk (360ml)
⅓ cup melted butter (80ml)

Add-ins:

1½ cups sharp cheddar, grated (150g)
2 tbsp fresh chives, finely chopped
1 jalapeño, seeded and diced (optional)

METHOD:

Preheat oven to 400°F (200°C)
Grease muffin tin generously with butter or cooking spray
Whisk all dry ingredients in large bowl until well combined
Beat eggs, buttermilk, and melted butter in separate bowl
Pour wet ingredients into dry, stirring just until combined – do not overmix!
Fold in cheese, chives, and jalapeños if using
Fill muffin cups ⅔ full
Bake for 18-20 minutes until golden brown and toothpick comes out clean
Cool in tin for 5 minutes before transferring to rack

CRUCIAL TIPS:

Room temperature ingredients blend better
Don’t overmix – some lumps are okay
Check doneness at 18 minutes – overbaking leads to dry muffins

STORAGE & VARIATIONS:

Storage:

Room temperature: 2 days in airtight container
Refrigerated: 4 days
Frozen: Up to 3 months

Variations:

Bacon & Cheddar: Add ½ cup crumbled cooked bacon
Mediterranean: Replace cheddar with feta, add olives and sundried tomatoes
Vegan: Use plant milk + 1 tbsp vinegar, flax eggs, vegan cheese

Common Mistakes:

Overmixing batter
Opening oven door while baking
Not greasing tin properly
Using cold ingredients

These muffins pair perfectly with chili, soups, or enjoy them warm with a pat of butter for breakfast!