Recipe Overview
Why you’ll love it: This cornbread muffin recipe with herbs and cheddar takes your standard corn muffins up a notch thanks to flavorful herbs and rich, sharp cheddar. These muffins are perfect with a bowl of chili or soup!
How long it takes: 30 minutes
Equipment you’ll need: mixing bowl, muffin tins
Servings: 12
Warm Cornbread Muffins
My family just loves cornbread and cornbread muffins. Ben would never express these thoughts aloud because he’s grateful to have a hot meal waiting for him almost every night, but I know he gets a little secretly annoyed when I make chili and don’t make cornbread to go with it. He’d deny it if I asked but I know it’s true.
Usually I make this healthy cornbread recipe. I customized a regular cornbread recipe (like the one on the back of the Quaker cornmeal container), and instead of all-purpose flour, canola oil, and granulated sugar, I make my cornbread with whole wheat flour, olive oil, and maple syrup.
When I was developing this cornbread muffin recipe, I decided to stick with all-purpose flour. I really wanted those flavorful fresh herbs and the sharp cheddar to shine through and not get lost behind the slightly nutty flavor of whole wheat flour.
Which Herbs To Use
When I choose herbs, I look for bright and fresh flavors that won’t overpower and dominate the flavor of the muffins. I like fresh parsley, chives, or dill. I prefer fresh herbs but I don’t always have them on hand. I always have dried dill weed on hand so I often use that. If you want to go a different route, try basil, cilantro, thyme, or even rosemary. Rosemary is potent so use it in moderation.
What Kind of Cheese To Use
Another way you can customize this cornbread muffin recipe is to use different types of cheese. You all know I love sharp cheddar but you could also try mozzarella, pepper jack, Gouda, or basically anything your heart desires. Here are some combinations I think would be fun:
- Mozzarella + Basil
- Pepper Jack + Cilantro
- Gouda + Thyme
- Parmesan + Rosemary
- Feta + Dill
The possibilities and combinations are endless! Of course, I recommend you start with this recipe, but I’d love to hear what other combinations you try!
“Thank you for this wonderful recipe. Made my own variations with herbs and used different cheese (didn’t have cheddar) and they came out heavenly. Absolutely delicious!”
More Muffin Recipes
Cornbread Muffin Recipe with Herbs and Cheddar
Ingredients
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- 1 tablespoon granulated sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons dried chives
- ¼ cup minced fresh parsley
- ¼ teaspoon dried dill
- 1 cup shredded sharp cheddar cheese
- 1 cup milk
- ¼ cup olive oil (or canola oil)
- 2 large eggs
Instructions
- Preheat oven to 400°F. Spray a 12 cup muffin tin with nonstick cooking spray.
- In a medium-size mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt, pepper, chives, parsley, dill, and cheddar until combined.1 cup all-purpose flour, ¾ cup yellow cornmeal, 1 tablespoon granulated sugar, 4 teaspoons baking powder, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 2 teaspoons dried chives, ¼ cup minced fresh parsley, ¼ teaspoon dried dill, 1 cup shredded sharp cheddar cheese
- In a large measuring cup or small bowl, whisk together milk, olive oil, and eggs. Pour over dry mixture and stir until just combined. Do not over mix the batter.1 cup milk, ¼ cup olive oil, 2 large eggs
- Fill each muffin cup about two thirds full. Bake for 15 to 17 minutes or until lightly golden brown.
- Let the muffins cool for 3 to 4 minutes before removing them from the muffin tin. Transfer to a wire cooling rack (or your dinner plate!). Corn muffins are best served warm.
Notes
- Herbs: Dried herbs are more potent than fresh herbs so if you use fresh, use about 3 times more. You can use any combination of fresh and dried herbs. I would suggest dill, chives, parsley (as in the recipe) or try basil, cilantro, thyme, or rosemary (use less because rosemary is quite potent).
- Plain muffins: You can also make the muffins without any herbs or cheese at all! They’re delicious with butter and a drizzle of honey or maple syrup.
- Cheese: Experiment with different kinds of cheese. I like these combinations: mozzarella + basil, pepper jack + cilantro, Gouda + thyme, Parmesan + rosemary, feta + dill.
- Storage: Cornbread muffins are best eaten warm. If you have extra, store them at room temperature for up to 3 days, or freeze them for up to 1 month. Rewarm the muffins for 10 seconds in the microwave, or wrap them in foil and warm them in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Thank you for this wonderful recipe.
Made my own variations with herbs and used different cheese (didn’t have cheddar) and they came out heavenly. Absolutely delicious to eat with your “One Pot Green L
I’m so glad! Thank you for leaving a review!
Very nice. And flexible too – (I didn’t have chives and risked onion powder (!) — worked just fine. Now that’s a friendly recipe. Lighter, fluffier than my typical corn bread. Thanks!
So glad you liked them! Thanks for taking the time to leave a comment!
Wondering if in cornmeal muffins recipe if you can substitute cow milk for almond or soy milk
That should work!
Oh yes; and I could bring leftovers ( if any left) to my office for work lunch ! Thank you so much !