Cheddar corn and scallion muffins combine the sunny sweetness of cornbread with sharp cheese, fresh green onion, and a tender yogurt-enriched crumb.
Prep: 20 min · Bake: 20 min · Total: 45 min
Cheddar Corn and Scallion Muffins
Ingredients
Instructions
- Heat the oven to 400°F. Grease a standard 12-cup muffin pan well or line it with parchment liners.
- Whisk the flour, cornmeal, baking powder, baking soda, salt, smoked paprika, and cayenne in a large bowl.
- In a second bowl, whisk the eggs, yogurt, milk, melted butter, and honey until smooth.
- Pour the wet mixture into the dry ingredients and fold just until a few flour streaks remain. Do not beat the batter.
- Fold in the corn, ¾ cup cheddar, and ½ cup scallions. Divide the thick batter evenly among the 12 cups, filling each nearly to the top.
- Scatter the remaining cheddar and scallions over the muffins. Bake for 18 to 22 minutes, rotating once, until deeply golden and a tester comes out with a few moist crumbs.
- Rest in the pan for 5 minutes, then loosen the edges and transfer the muffins to a rack. Serve warm or cool completely before storing.
Estimated per muffin: 245 calories · Protein 8 g · Fat 13 g · Carbs 27 g · Fiber 3 g · Sodium 390 mg
Why This Recipe Works
- Yogurt: keeps the crumb moist and activates the baking soda.
- Whole-wheat pastry flour: adds nutty flavor without making the muffins dense.
- Sharp cheddar: delivers bold flavor with a modest amount of cheese.
- Dry corn kernels: prevent watery pockets in the finished muffins.
How to Keep Savory Muffins Tender
Mix the wet and dry ingredients separately, then fold them together only until the flour disappears. A few small lumps are welcome; vigorous mixing develops gluten and can make corn muffins tough.
Helpful Tips
- Pat thawed or canned corn very dry.
- Grate the cheddar from a block for smoother melting.
- Use room-temperature dairy for an even batter.
- Fill the cups generously for rounded tops.
Variations
- Jalapeño: add one finely chopped seeded jalapeño.
- Bacon: fold in ⅓ cup crisp crumbled bacon.
- Herby: add chopped cilantro or chives.
- Extra smoky: replace half the cheddar with smoked cheddar.
Serving Suggestions
Serve warm with butter alongside eggs, chili, tomato soup, barbecue, or a crisp green salad. They also make a convenient savory breakfast for busy mornings.
Storage and Freezing
Cool completely before sealing. Store at room temperature for up to 2 days, refrigerate for 5 days, or freeze for up to 2 months. Reheat at 325°F until warm.
Frequently Asked Questions
Can I use canned corn?
Yes. Drain it thoroughly and pat it dry so excess liquid does not make the muffins heavy.
Can I use fresh corn?
Yes. Cut the kernels from about two medium ears and use them raw in the batter.
Why are my corn muffins dry?
Too much flour or overbaking are the usual causes. Weigh the flour if possible and remove the muffins when a tester has a few moist crumbs.
Can I make these muffins gluten-free?
Use a reliable cup-for-cup gluten-free baking blend in place of the whole-wheat flour; the texture will be slightly more delicate.
How should I store the muffins?
Keep them airtight at room temperature for 2 days or refrigerate for up to 5 days. Rewarm briefly before serving.
Can cheddar corn muffins be frozen?
Yes. Freeze cooled muffins airtight for up to 2 months, then thaw overnight or reheat from frozen in a low oven.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.