Best 6 Cheese And Herb Corn Muffins Recipes

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Indulge in the delightful symphony of flavors and textures with our delectable Cheese and Herb Corn Muffins. These golden-brown muffins are a perfect blend of sweet corn, sharp cheddar cheese, and a burst of fresh herbs, creating a savory and satisfying treat. With two irresistible variations - Classic Cheese and Herb Corn Muffins and Spicy Mexican Corn Muffins - this recipe caters to a range of taste preferences. Whether you prefer the classic combination of cheddar cheese and herbs or the zesty kick of chili powder, cumin, and jalapeños, these muffins promise an unforgettable culinary experience. So, gather your ingredients, preheat your oven, and embark on a delightful baking adventure with our Cheese and Herb Corn Muffins.

In the Classic Cheese and Herb Corn Muffins recipe, you'll combine the sweetness of cornbread batter with the sharpness of cheddar cheese and the aromatic blend of parsley, thyme, and rosemary. The result is a classic muffin that's perfect for breakfast, lunch, or as a side dish.

If you're craving something with a bit more heat, the Spicy Mexican Corn Muffins are a must-try. This recipe incorporates chili powder, cumin, and jalapeños into the cornbread batter, creating a zesty and flavorful muffin that's sure to wake up your taste buds.

Both recipes are easy to follow and require ingredients that are readily available at most grocery stores. So, whether you're a seasoned baker or just starting out, these Cheese and Herb Corn Muffins are sure to impress your family and friends.

Let's cook with our recipes!

CHEESE AND HERB MUFFINS



Cheese and Herb Muffins image

These give me a quick way to get bread on the table. It's just a basic muffin recipe that I've adapted. They're savory and cheesy and easily varied to your own tastes...use whatever cheeses and herbs you prefer.

Provided by cindy sandberg

Categories     Savory Breads

Time 25m

Number Of Ingredients 15

MUFFINS:
3 c white whole wheat flour(or a combo of ap flour and whole wheat flour)
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
1/8-1/4 tsp cayenne
1/4 c minced fresh herbs(i like a combination of basil and parsley, or even just parsley for a milder flavor)
1 1/2 c shredded sharp cheddar cheese(parmesan works well too)
2 lightly beaten eggs
1/3 c light tasting olive oil or grapeseed oil
1 c plain yogurt
1 1/2 c milk
TOPPING:
1/3 c shredded sharp cheddar cheese
1 Tbsp minced fresh parsley(or other fresh herb)

Steps:

  • 1. Preheat oven to 400F. Grease 24 muffin tins, or line with paper liners.
  • 2. In a mixing bowl, combine the flour, baking powder, salt, garlic powder and cayenne and whisk together. Add the fresh herbs and the shredded cheese and toss until evenly distributed.
  • 3. in another bowl, whisk together the eggs, oil, yogurt and milk.
  • 4. Add the dry ingredients to the wet and stir just until combined-do not overmix.
  • 5. Fill muffin cups a little over halfway. Sprinkle tops with the additional cheese and herbs. Bake for about 15 min. until golden brown and muffins test done with toothpick.

CHEESY CORN MUFFINS



Cheesy Corn Muffins image

When the aroma of these muffins fills the house, my family's eager to be called to the dinner table for the first mouthwatering taste.-Joyce Hunsberger, Quakertown, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 5

1/4 cup chopped onion
1 tablespoon butter
2 packages (8-1/2 ounces each) corn bread/muffin mix
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Steps:

  • In a small skillet, saute onion in butter until tender; set aside. Prepare muffin mixes according to package directions; fold in the onion. Fill greased or paper-lined muffin cups two-thirds full. Combine sour cream and cheese; drop by rounded teaspoonfuls onto each muffin. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack.

Nutrition Facts :

CHEESE AND HERB CORN MUFFINS



Cheese and Herb Corn Muffins image

The flexability in these muffins in in the choice of the herbs. Customize them to fit the meal you are making. Really good!

Provided by TishT

Categories     Quick Breads

Time 25m

Yield 1 dozen

Number Of Ingredients 11

2/3 cup cornmeal
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg whites or 1 egg, beaten
3 tablespoons canola oil
1 cup buttermilk
1 cup cheddar cheese, grated
1/2 cup corn kernel
3 tablespoons mixed fresh herbs, minced or 1 1/2 teaspoons dried herbs (of your choice)

Steps:

  • Preheat the oven to 400F degrees.
  • Combine the first 5 ingredients in a bowl.
  • In another bowl, combine the beaten egg with the oil and buttermilk.
  • Combine the wet and dry ingredients and stil until thoroughly mixed.
  • Stir in the grated cheese and herbs Divide the batter amont 12 lightly oiled or paper lined muffin tins.
  • Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.
  • Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

ITALIAN HERB MUFFINS



Italian Herb Muffins image

My husband enjoys garlic bread with spaghetti. While preparing spaghetti for dinner one day, I realized I was out of bread and thought, "Why not make an herb muffin instead?" I created with this recipe, and it was a hit. -Cyndee Page, Reno, Nevada

Provided by Taste of Home

Time 35m

Yield 10 muffins.

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1 tablespoon sugar
1 tablespoon Italian seasoning
3 teaspoons baking powder
1 teaspoon salt
1 large egg
3/4 cup 2% milk
1/2 cup canola oil
1/4 cup butter, softened
1/2 teaspoon garlic powder

Steps:

  • In a large bowl, combine the flour, cheese, sugar, Italian seasoning, baking powder and salt. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, combine the butter and garlic powder. Serve with warm muffins.

Nutrition Facts : Calories 257 calories, Fat 17g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 437mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CORNBREAD MUFFINS WITH CHEDDAR CHEESE



Cornbread Muffins with Cheddar Cheese image

This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!

Provided by Cinderella

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 cup milk
½ cup sour cream
¼ cup butter, melted
1 egg, lightly beaten
1 cup all-purpose flour
1 cup cornmeal
1 cup chopped whole kernel corn
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g

CHEESE AND HERB CORN MUFFINS



Cheese and Herb Corn Muffins image

Categories     Cheese     Bake     Corn     Pastry

Yield makes 1 dozen

Number Of Ingredients 11

1 cup stone-ground whole-grain cornmeal
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain soy yogurt
3 tablespoons olive oil
1/4 cup rice milk, or more as needed
1 cup grated cheddar-style nondairy cheese
1/2 cup cooked fresh or thawed frozen corn kernels
3 tablespoons mixed fresh herbs, minced (choose from among oregano, thyme, tarragon, and chives)

Steps:

  • Preheat the oven to 400 degrees.
  • Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the yogurt, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
  • Fold in the grated cheese, corn kernels, and herbs.
  • Divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of one tests clean.
  • Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.
  • Nutrition Information
  • Per muffin:
  • Calories: 172
  • Total fat: 7g
  • Protein: 4g
  • Fiber: 4g
  • Carbohydrate: 25g
  • Cholesterol: 0mg
  • Sodium: 160mg

Tips:

  • Use fresh ingredients. This will make a big difference in the flavor of your muffins. Fresh corn, herbs, and cheese will give you the best results.
  • Don't overmix the batter. Overmixing will make your muffins tough. Mix just until the ingredients are combined.
  • Fill the muffin cups to the top. This will give you tall, fluffy muffins.
  • Bake the muffins at a high temperature. This will help them to rise quickly and evenly.
  • Let the muffins cool before serving. This will help them to set and firm up.

Conclusion:

These cheese and herb corn muffins are a delicious and easy-to-make snack or side dish. They are perfect for picnics, potlucks, or everyday meals. With their moist, tender crumb and flavorful crust, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying snack, give these cheese and herb corn muffins a try. You won't be disappointed!

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