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This Cornbread Muffin Recipe with Herbs and Cheddar takes your standard corn muffins up a notch thanks to flavorful herbs and rich, sharp cheddar. They're perfect with a bowl of chili!
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4.35 from 23 votes

Cornbread Muffin Recipe with Herbs and Cheddar

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!
Prep Time10 minutes
Cook Time15 minutes
Additional Time5 minutes
Total Time30 minutes
Course: Muffins
Cuisine: American
Diet: Vegetarian
Servings: 12
Author: Rachel Gurk

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

Serving: 1muffin | Calories: 184kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 274mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 827IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 1mg

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