Bake up a batch of cheesy cornbread muffins as an easy and delicious side dish or for the holidays. These from-scratch muffins are filled with cheddar cheese and savory spices.
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Cornbread is a classic, especially when it comes to fall meals or celebrating Thanksgiving. I wanted to make a version of cornbread that was a little more unique and special.
These cornbread muffins are filled with savory spices like paprika, garlic, and onion. And, best of all, they're loaded with sharp cheddar cheese.
I especially love that this cornbread is baked in a muffin tin, making it easy to grab individual muffins without the fuss of slicing a whole pan.
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What You'll Learn In This Recipe
- Tips to ensure your muffins say moist and tender.
- Ingredients that give the cornbread muffins a savory twist.
- How to store and freeze the muffins for later.
If you enjoy learning how to bake, don't forget to grab my free eBook with helpful secrets about baking better bread:
Ingredients You Need
- All purpose flour: The best way to measure flour is with a digital food scale. If you aren’t using a scale, follow these steps to measure your flour accurately: Fluff up the flour using a spoon. Scoop the flour into the measuring cup with a spoon. Level the flour with a knife.
- Yellow cornmeal: I find that a finely ground cornmeal yields the best texture.
- Granulated sugar: Don't worry, this doesn't make the cornbread muffins sweet. Instead, it helps with browning the muffins.
- Paprika/garlic powder/onion powder: Spices are best if they're used within a year of purchasing. To check if your spices are still fresh, take a quick smell and see if they still have a strong aroma.
- Baking powder/baking soda: Before you make this recipe, check that your leaveners haven't expired.
- Fine sea salt: I prefer fine sea salt so it distributes evenly throughout the batter.
- Whole milk Greek yogurt: While many cornbread recipes use buttermilk, I opt for Greek yogurt to keep the muffins moist and tender.
- Eggs: An essential ingredient for binding the muffins.
- Unsalted butter: If you use salted butter, reduce the amount of added salt.
- Sharp cheddar cheese: You can also substitute for white cheddar, Colby Jack, or another mild cheddar cheese.
Check out the recipe card below for a full list of ingredients and exact measurements.
How To Make This Recipe
Here's a quick guide for how to make cheesy cornbread muffins.
1. Whisk all purpose flour, cornmeal, granulated sugar, paprika, garlic powder, onion powder, baking powder, baking soda, and fine sea salt together in a large mixing bowl.
In a separate mixing bowl whisk together Greek yogurt, eggs, and melted butter. Then, pour the liquid ingredients into the dry ingredients and stir just until combined.
2. Be careful not to overmix the batter, or it could become tough once the cornbread muffins are baked. Fold in the sharp cheddar cheese.
3. Grease a light colored muffin tin with nonstick baking spray. Evenly divide the batter into 14 muffins, about two thirds full.
4. Bake for 18 - 22 minutes until the tops are springy to the touch. You can test that the muffins are cooked by inserting a toothpick into the center. If the toothpick comes out clean, the muffins are fully baked.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.
Expert Tips
- Storage: Store muffins in an airtight container for 3 - 4 days. For longer-term storage, freeze the muffins.
- Freeze: Place muffins on a parchment lined baking sheet. Freeze, just until solid, then place in an airtight bag for up to 3 months. To serve, thaw the muffins at room temperature. Then reheat at 350°F (175°C) for 10 - 15 minutes.
- Use an ice cream scoop to ensure the muffin batter is evenly divided.
Recipe FAQs
First, check the baking powder and baking soda to ensure it hasn't expired. Next, use an oven thermometer to double check that your oven is properly heating.
If you've checked those items, it may have to do with your mixing technique. Be sure not to overmix.
You'll know the muffins are finished cooking when the tops are springy to the touch. You can test that the muffins are cooked by inserting a toothpick into the center. If the toothpick comes out clean, the muffins are fully baked.
Yes, just substitute the all purpose flour with a gluten free 1:1 baking flour, like the one from Bob's Red Mill.
More Bread Recipes
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Cheddar Cheese Cornbread Muffins
Equipment
- light colored muffin tin
- wire cooling rack
Ingredients
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon granulated sugar
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 ½ cups whole milk Greek yogurt
- 2 large eggs
- 4 tablespoons unsalted butter melted
- 1 cup shredded sharp cheddar cheese
- nonstick baking spray
Instructions
- Heat oven to 350°F (175°C).
- Whisk all purpose flour, cornmeal, granulated sugar, paprika, garlic powder, onion powder, baking powder, baking soda, and fine sea salt together in a large mixing bowl.
- In a separate mixing bowl whisk together Greek yogurt, eggs, and melted butter.
- Pour liquid ingredients into the dry ingredients and stir just until combined. Don’t overmix; the batter will be lumpy. Fold in cheddar cheese.
- Grease a light colored muffin tin with nonstick baking spray. Evenly divide the batter into 14 muffins, about two thirds full.
- Bake for 18 - 22 minutes until the tops are springy to the touch. You can test that the muffins are cooked by inserting a toothpick into the center. If the toothpick comes out clean, the muffins are fully baked. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack until completely cooled.
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