These Savory Cornbread Muffins are a deliciously moist and cheesy treat, bursting with sweet corn, scallions, and sharp cheddar.
Packed with fiber from whole-wheat flour and cornmeal, along with protein from eggs and cheese, they provide a wholesome, satisfying snack or side.
Quick to prepare and bake, these muffins are perfect for everyday breakfasts, soups, or meal prep, offering a balanced combination of good fats, protein, and complex carbs.
Fluffy Savory Cornbread Muffins
Equipment
- 12-cup muffin pan, lightly greased or lined
- Medium Mixing Bowl (1)
- Medium mixing bowl (2)
- Whisk
- Spoon or spatula
- Measuring Cups and Spoons
- Grater for cheese
- Wire cooling rack
Ingredients
- 4 oz 113 g unsalted butter, melted and cooled
- ¾ cup 180 ml whole milk, room temperature
- 2 large eggs room temperature
- 1 tsp honey
- 1 ¼ cups 155 g whole-wheat flour
- 1 cup 180 g fine cornmeal
- 1 tbsp baking powder
- 2 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 2 cups fresh or thawed corn kernels
- 1 cup 55 g sliced scallions
- 1 cup 115 g / 4 oz sharp cheddar cheese, grated, divided
- Handful of fresh dill optional for garnish
Instructions
- Preheat Oven and Prepare Muffin Pan: Start by preheating your oven to 425°F (220°C). This high temperature will help your muffins develop a golden, slightly crisp exterior while keeping the inside soft and tender.While the oven heats, lightly grease a 12-cup muffin pan with butter or non-stick spray. For easier cleanup and perfect muffin shapes, line each cup with muffin liners. Set the pan aside as you prepare the batter.
- Mix the Wet Ingredients: In a medium-sized mixing bowl, combine the melted butter, whole milk, eggs, and honey. Make sure your butter and milk are at room temperature to prevent the eggs from curdling when added. Use a whisk to blend the ingredients until the mixture is completely smooth, slightly glossy, and well incorporated. This mixture forms the base that keeps your muffins moist and tender.
- Combine the Dry Ingredients: In a separate bowl, add the whole-wheat flour, fine cornmeal, baking powder, salt, and freshly ground black pepper. Using a spoon or whisk, stir until all ingredients are evenly distributed. This ensures that the rising agent (baking powder) is consistent throughout the batter and that the seasoning is balanced in every bite.
- Incorporate Wet and Dry Mixtures: Make a small well in the center of the dry ingredients and pour in the wet mixture. Gently fold the ingredients together using a spatula or wooden spoon. Mix until the batter is smooth and thick but avoid overmixing, which can make the muffins dense. Your goal is a batter that holds together but still has some lightness to it.
- Fold in Corn, Scallions, and Cheese: Add the corn kernels, sliced scallions, and half of the grated cheddar cheese to the batter.Fold them in gently so that the ingredients are evenly distributed without crushing the corn or overmixing the batter. The corn adds natural sweetness, scallions provide a mild, fresh onion flavor, and cheddar adds savory richness throughout the muffins.
- Fill the Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. For even baking, fill each cup about three-quarters full. This ensures the muffins rise beautifully without spilling over the edges. Use a spoon or small ice cream scoop for uniform portions.
- Top with Remaining Cheese: Sprinkle the remaining grated cheddar cheese evenly over the tops of the muffins. This layer of cheese will melt and form a slightly crispy, golden crust while baking, adding an extra punch of flavor and visual appeal.
- Bake Until Golden and Set: Place the muffin pan in the preheated oven and bake for 22–25 minutes. The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with just a few crumbs. Baking times may vary slightly depending on your oven, so start checking at the 22-minute mark.
- Cool in Pan Briefly: Remove the muffins from the oven and let them sit in the pan for about 5 minutes. This brief cooling period allows the muffins to firm up slightly, making them easier to remove from the pan without breaking.
- Transfer to a Wire Rack: Carefully lift the muffins out of the pan and place them on a wire cooling rack. This step prevents the bottoms from becoming soggy as they cool and allows air to circulate around each muffin, maintaining their crisp edges and fluffy centers.
- Optional Garnish and Serving: If desired, sprinkle a handful of fresh dill over the muffins for a fragrant, herbal finish. Serve warm for breakfast, as a side to soups or chili, or allow to cool to room temperature for a grab-and-go snack. These muffins can also be enjoyed with butter or jam, making them versatile for any meal of the day.
- Storage and Reheating Tips: To store, place fully cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled muffins in an airtight container for up to a month. To enjoy, thaw at room temperature for 30 minutes and warm in a preheated 250°F (120°C) oven for 10–15 minutes until heated through.
Notes
- These savory corn muffins are versatile and forgiving, perfect for bakers of all skill levels.
- Use room-temperature eggs and milk to create a smooth batter and prevent dense muffins.
- Fresh corn gives natural sweetness and texture, while frozen kernels work well once thawed.
- Gently fold the batter instead of overmixing to keep the muffins light and tender.
- Best enjoyed warm, but they also stay delicious at room temperature, making them ideal for meal prep.
- Pair these muffins with soups, chili, or serve them as part of a hearty breakfast spread.
Chef’s Secrets: Insider Baking Techniques
To achieve a perfect golden crust and moist interior, preheat your oven fully before baking.
The combination of butter and milk at room temperature allows for a tender, rich crumb.
Folding in the corn, scallions, and cheese carefully prevents crushing the kernels and ensures even distribution throughout the muffins.
For extra flavor, lightly toast the corn kernels in a dry skillet before adding them to the batter.
Sprinkling cheese on top before baking creates a crispy, flavorful finish, enhancing both taste and presentation.
Using a mix of whole-wheat flour and fine cornmeal adds fiber, a slight nuttiness, and an authentic texture that elevates these muffins above standard cornbread.
Serving Suggestions: Creative Meal Pairings
These muffins pair beautifully with a variety of dishes. Serve them warm alongside creamy soups, chili, or roasted vegetables for a comforting meal.
For a hearty breakfast, spread with butter, cream cheese, or even a touch of fruit jam.
They also make an excellent addition to a brunch board with sliced meats, cheeses, and fresh fruit.
The savory-sweet balance of the corn and cheddar allows them to complement both bold and mild flavors, making them a versatile choice for any table.
Garnishing with fresh dill or chives adds visual appeal and a fresh herbal note.
Storage Tips: Keep Muffins Fresh Longer
To maintain freshness, allow muffins to cool completely before storing in an airtight container at room temperature.
They will stay soft and flavorful for up to three days. For longer storage, freeze fully cooled muffins in a sealed container or freezer-safe bag for up to a month.
When ready to eat, thaw at room temperature for 30 minutes and reheat in a low oven at 250°F (120°C) for 10–15 minutes.
Avoid microwaving if possible, as it can make the muffins slightly soggy.
These storage tips make it easy to enjoy muffins throughout the week without sacrificing texture or taste.
Frequently Asked Questions
1. Can I use all-purpose flour instead of whole-wheat?
Yes! Substituting all-purpose flour will result in slightly lighter muffins with a less nutty flavor.
If desired, use half all-purpose and half whole-wheat to maintain some fiber and texture.
2. Can I make these muffins dairy-free?
Absolutely. Replace butter with plant-based margarine or coconut oil and use unsweetened plant milk like almond or oat milk.
The flavor will remain rich, but the texture may be slightly different.
3. Can I add other vegetables or herbs?
Yes! Diced bell peppers, zucchini, or finely grated carrots work well.
Fresh herbs like chives, parsley, or thyme can add extra flavor without overwhelming the base.
4. How do I prevent the muffins from being too dry?
Avoid overmixing and ensure you measure flour and cornmeal correctly.
Using room-temperature butter, milk, and eggs also helps keep the batter smooth, which prevents dryness.
5. Can I make mini muffins instead of standard size?
Yes, simply use a mini muffin pan and reduce baking time to 12–15 minutes.
Keep an eye on them to prevent overbaking, as smaller muffins cook more quickly.
