In these Cheddar Chive Corn Muffins, sweet corn, sharp cheddar cheese and freshly snipped chives collide in these moist corn muffins. Serve warm with a little smear of salted butter is the absolute best way to enjoy them. This recipe yields 12 muffins.

Cheddar Chive Corn Muffins

Every year fresh chives pop up in my raised herb garden.

And every year I make these cheddar chive corn muffins.

This recipe is super simple and yield incredibly delicious muffins. You’ll find these tender corn muffins studded with sweet corn, freshly snipped chives and lots of cheddar cheese. I could eat these as is and with a little salted butter or serve alongside just about anything.

Cheddar Chive Corn Muffins ingredients

To Make These Cheddar Chive Corn Muffins You Will Need:

  • non-stick baking spray –  For greasing muffin pan.
  • unbleached all-purpose flourThe base of the corn muffins.
  • yellow corn mealAdds flavor, color and texture to the muffins.
  • granulated sugarLends a touch of sweetness.
  • baking powderWill create lightness in the batter, which makes it rise.
  • kosher saltEnhances the flavors in this recipe.
  • baking sodaReacts with the buttermilk to make these light and airy.
  • eggSet out 30 minutes before using or let sit in a bowl of lukewarm water.
  • low-fat buttermilkLends delicious tangy flavor and reacts with the baking soda for light and fluffy muffins.
  • unsalted butter (melted and cooled slightly) – Adds flavor and moisture to the corn muffins. 
  • sweet corn kernels (thawed if frozen) – Adds delicious corn flavor and texture.
  • chives (fresh) – Adds a pop color and mild fresh onion flavor.
  • sharp cheddar cheese (freshly grated) – Gives these muffins delicious cheddar flavor.

grease a muffin tin

Preheat your oven to 425°F or 220°C.

Generously grease a standard muffin tin, this will ensure easy muffin removal.

dry ingredients in a bowl

In a large bowl measure and add 1/2 cup all-purpose flour, 1/2 yellow corn meal, 2 tablespoons sugar or honey, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon baking soda.

whisk dry ingredients

Whisk until combined.

make a well and pour in buttermilk, add egg and melted butter

Next use your spoon or spatula to make a well in the center of the dry ingredients. Pour in 1 cup buttermilk, add the egg and 1 tablespoon melted (and cooled) butter.

whisk until just combined

Stir until just combined.

add cheddar, chives and sweet corn

Then add 1 cup shredded sharp cheddar cheese, 3/4 cup (thawed if frozen) sweet corn and 2 tablespoons snipped chives.

gently stir to combine

Switch over to a rubber spatula and gently stir until combined. Try not to over mix.

cheddar and chive corn muffin batter


divide batter among muffin cups

Divide the corn batter into your prepared pan. If I had to guess it would be a scant 1/4 cup per muffin.

Place in a preheated 400° oven and bake for 10-15 minutes.

baked corn muffins

Then let the cheddar chive corn muffins cool in the pan for a few minutes before removing. Place the muffins onto a cooling rack or serve immediately with salted butter!

Cheddar Chive Corn Muffins

I wish you could smell this!

Cheddar Chive Corn Muffins

Look at that CHEESE!

Obviously I ate one right away, ad all I can say is yum! These were everything I hoped them to be. These must be served with lots and lots of butter!! Delicious!

Cheddar Chive Corn Muffins

How to Store Cheddar Chive Corn Muffins:

Cool completely before storing in an air-tight container. Refrigerate for up to 3 to 4 days or freeze for up to 3 months.

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Cheddar Chive Corn Muffins

Enjoy! And if you give this Cheddar Chives Corn Muffinsrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Cheddar Chive Corn Muffins

Cheddar Chive Corn Muffins
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Yield: 12 muffins

Cheddar Chive Corn Muffins

In these Cheddar Chive Corn Muffins, sweet corn, sharp cheddar cheese and freshly snipped chives collide in these moist corn muffins. Serve warm with a little smear of salted butter is the absolute best way to enjoy them. This recipe yields 12 muffins.


  • nonstick baking spray
  • 1/2 cup unbleached all-purpose flour
  • 1/2 yellow corn meal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon butter, melted and cooled slightly
  • 1 cup grated sharp cheddar cheese
  • 3/4 cup sweet corn kernels, thawed if frozen
  • 2 tablespoon snipped chives


  • Preheat your oven to 425°F or 220°C.
    Spray a 12-cup muffin tin with nonstick spray and set aside.
  • In a medium bowl measure and add the flour, corn meal, sugar, baking powder, kosher salt and baking soda. Whisk to combine.
  • Make a well in the center of the dry ingredients. Add in the buttermilk, egg and melted (cooled) butter. Mix just until everything starts to come together. Then add the cheddar cheese, corn and snipped chives. Gently stir to incorporate.
  • Divide the batter evenly into the prepared muffin pan. Bake on the middle rack of your preheated oven for 15 to 18 minutes or until tops are lightly golden and a tester comes back clean after inserted.
  • Let cool in pan for a few minutes before carefully removing and transferring them to a wire rack to cool a little before serving.


Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.
Serving: 1muffin, Calories: 95kcal, Carbohydrates: 9g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.04g, Cholesterol: 28mg, Sodium: 378mg, Potassium: 64mg, Fiber: 0.4g, Sugar: 3g, Vitamin A: 182IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 0.4mg

This recipe was originally posted on May 13, 2011 and has been updated with clear and concise instructions, new photography and helpful information.