Cheddar Cheese Cornbread Muffins
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.
Servings: 14 muffins
Calories: 167kcal
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.
Notes
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.
Nutrition
Serving: 1muffin | Calories: 167kcal | Carbohydrates: 18g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 296mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
