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Cheddar Chive Corn Muffins

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Sweet corn, cheddar cheese and chives collide in these undoubtedly moist cheddar chive corn muffins. Serve warm with a little smear of butter is the absolute best way to enjoy them.
Course Breads & Baked Goods
Cuisine American
Keyword cheddar cheese, chives, corn, cornbread, muffins
Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 3 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 96
Author Laurie McNamara


  • olive oil spray or butter for greasing pan
  • 1/2 cup unbleached all-purpose flour
  • 1/2 yellow corn meal
  • 2 tablespoons sugar or honey
  • 1 tablespoon butter melted
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 1 cup grated sharp cheddar cheese
  • 3/4 cup corn kernels thawed and patted dry if frozen
  • 2 tablespoon snipped chives


  • Preheat the oven to 425°and generously butter 12 cup muffin cups and set aside. In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda.
  • Make a well in the center of the dry ingredients. In the center of the well; add the egg, buttermilk, melted butter, corn and chives. Mix just until everything starts to come together, then toss in the cheddar cheese and mix just until the cheese is incorporated.
  • Spoon the corn batter evenly into the prepared muffin pan. Place in preheated oven and bake for 10-12 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them to a cooling rack. Serve still warm with butter.
  • Store the corn muffins in an airtight container for a few days.


Serving: 1g | Calories: 96kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 365mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg