The sweetness of corn, and the creaminess of cheese make these cheese muffin an absolute crowd-pleaser.
Estimated reading time: 2 minutes
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It is highly recommended to make cheese muffins in large batches because they disappear fast.
Cheese Muffin is a perfect teatime snack loaded with cheese, sweet corn, and fresh herbs. These cheesy muffins can also be served along with your favourite wine or soup around dinnertime.
How To Customize Cheese Muffins
- Greens – From fresh spinach, kale, basil to coriander you can add any greens of your choice in these muffins.
- Vegetables – Grated zucchini, carrot, broccoli or chopped mushrooms any easy to cook vegetables are perfect for these savoury muffins. Sun-dried tomatoes are a great addition as well in these muffins.
- Meat: These cheese muffins can be turned into meat lovers paradise by adding bacon, chopped ham, prawns, or cooked chicken. So take your pick!
- Cheese: Any variety of hard cheese such as cheddar, gouda, or processed pizza cheese is suitable for these muffins.
- Seasoning: Add a dash of chopped garlic for the extra kick in the flavour. Or add a mix of dry herbs such as oregano, sage, and black pepper.
Watch Cheese Muffin Video
My Tried and True Tips
- Measure all the ingredients. Baking is not at all about intuitions. Use standard measuring cups and spoons.
- Make sure all the ingredients are at room temperature before preparing the batter. Else, cold ingredients straight from the fridge might affect the texture of the muffins.
- Cheese also has some amount of salty flavour so add the salt in the batter accordingly.
- Store cheese muffins in an airtight container for 2 – 3 days in the fridge. Reheat muffins in the microwave for 1 – 2 minutes before serving.
More Muffin Recipes For You
- Easy Banana Muffins
- Apple Muffin with Oats
- Wheat Mocha Muffins
- Whole Wheat Mocha Muffin
- Double Chocolate Chip Muffins
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Corn Cheese Muffin Recipe
Cheese Muffin is perfect teatime bites loaded with cheese, sweet corn and fresh herbs. Learn how to make corn cheese muffins in a few simple steps.
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Servings: 6 Muffin
Calories: 212kcal
Ingredients
1 Cup = 250 ml iquid, 200 g flour
Dry Ingredients:
- 1 Cup all purpose flour (maida)
- 1 ½ teaspoon Baking Powder
- ¼ Cup corn kernels
- 1 teaspoon red chili flakes
- 1 teaspoon dry or fresh oregano
- Salt to taste
- ¼ Cup grated cheese (any hard cheese)
- ½ Cup chopped parsley or basil or coriander
Wet Ingredients:
- ¼ Cup extra virgin olive oil
- 2 eggs, at room temperature
- ¼ Cup milk, at room temperature
Instructions
- Preheat oven at 180 degree celsius. Line muffin tray with paper liners or grease lightly with olive oil.
- In a bowl whisk milk and olive oil until combined well using hand blender.
- Add eggs and whisk again for 2 – 3 minutes. Keep aside.
- In a separate bowl sift flour, baking powder, salt together.
- Combine flour and egg mixture to form a smooth batter for the bread.
- Next add corn kernels, grated cheese, red chilli flakes and chopped herb mix in the flour muffin batter. Stir to combine.Do not over mix the batter and make sure no lumps of flour remain in the batter.
- Fill the muffin cups ¾ with the muffin batter. Bake in the preheated oven for 20 – 25 minutes. Insert toothpick to check for doneness.
- Once baked, transfer cheese muffins to a wire rack to cool down.
- Serve Corn Cheese Muffin warm or store in an airtight container in the fridge.
Recipe Notes:
- Make sure all the ingredients are at room temperature before preparing the batter.
- Cheese also has some amount of salty flavor so add the salt in the batter accordingly.
- Store cheese muffins in an airtight container for 2 – 3 days in the fridge. Reheat muffins in the microwave for 1 – 2 minutes before serving.
Nutrition
Calories: 212kcal | Carbohydrates: 19g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 77mg | Potassium: 201mg | Fiber: 1g | Sugar: 1g | Vitamin A: 663IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 2mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
aparna anurag says
wow…yummy
tinku shaji says
Awesome Muffins and a really cute momo…
Roadside Rendezvous says
I make Sweet Corn Muffins with Pureed Golden corn …. they are chunkier…
this looks delightful… mine dont look as pretty but taste blissful 🙂
will share the recipe soon … 🙂
BTW great blog following it …
P.S. i need to subscribe to good housekeeping too
Jayalakshmi says
Looking Colorful , Yummy and Healthy too. Will try this weekend for my family.
Khadeeja says
I am about to try this… a bit confused about what to use.. ingredients says baking powder & instructions says baking soda.. plz let me know. Thx
Hina Gujral says
Apologies for the confusion. It is baking powder. Thanks for your patience.
Hiraak says
Hi Hina, amazing recipies yet simple. Any substitute to eggs? My mom doesn’t eat eggs I want to make something for her…
Thank you. Keep up the good work.
Hiraak
Hina Gujral says
You can use 1/4 cup yogurt or curd instead of one egg.
VARTIKA Garg says
hi Hina, Can we use wheat flour in place of maida? or half maida half wheat flour?
Hina Gujral says
I would suggest half maida half wheat flour not 100% wheat flour.