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Fluffy Savory Cornbread Muffins

Helen T. Patterson
These Savory Cornbread Muffins are tender, cheesy, and packed with sweet corn and scallions.
Easy to make from scratch in under 40 minutes, they’re a fiber-rich, protein-packed option for breakfast, snacks, or serving alongside soups and chili.
Golden on top and perfectly moist inside, they’re ideal for quick meals or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Bread, Side, Snack
Cuisine American
Servings 12 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.