These mini Cheddar Chive Corn Muffins are a delightful blend of savory flavors and fluffy texture, perfect for breakfast, snacks, or lunchboxes.
Packed with fiber from cornmeal, protein from eggs and cheese, and healthy fats from avocado oil, they’re a nourishing choice.
Quick to whip up and bake, they’re an easy, satisfying option for everyday meals.
Cheddar Chive Corn Muffins
Equipment
- Mini muffin tin (24-cup)
- Medium mixing bowl (1)
- Large mixing bowl (1)
- Whisk or fork (1)
- Spatula (1)
- Measuring Cups and Spoons
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup granulated sugar
- ½ cup yellow cornmeal medium grind
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups half-and-half
- 2 large eggs lightly beaten
- ⅓ cup avocado oil
- 4 tablespoons unsalted butter melted and slightly cooled
- ¾ cup shredded cheddar cheese
- 2 –3 tablespoons chopped fresh chives
Instructions
- Preheat the Oven: Begin by setting your oven to 350°F (175°C). Preheating is crucial for even baking and achieving those perfectly golden muffins. While the oven warms up, prepare your muffin tin to prevent sticking. Lightly grease each cup of a 24-cup mini muffin tin with butter or a non-stick spray. This ensures that your muffins release easily once baked.
- Mix Dry Ingredients: In a large mixing bowl, combine 1 ½ cups all-purpose flour, 2/3 cup sugar, ½ cup yellow cornmeal, 1 tablespoon baking powder, and ½ teaspoon salt. Use a whisk or fork to blend these ingredients thoroughly. This step ensures that the leavening agent, sugar, and salt are evenly distributed, which helps the muffins rise evenly and develop a uniform texture.
- Prepare Wet Ingredients: In a separate medium mixing bowl, add 1 ¼ cups half-and-half, 2 lightly beaten eggs, ⅓ cup avocado oil, and 4 tablespoons melted butter. Whisk these ingredients together until fully combined. The mixture should be smooth and slightly thick. The butter adds richness, the oil contributes healthy fats, and the eggs provide structure and protein.
- Combine Wet and Dry Mixtures: Create a well in the center of your dry ingredients. Pour the wet mixture into this well. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can make the muffins dense rather than light and fluffy. The goal is a smooth but slightly lumpy batter.
- Add Cheese and Chives: Once the batter is blended, fold in ¾ cup shredded cheddar cheese and 2–3 tablespoons chopped fresh chives. Stir gently to distribute evenly throughout the batter. The cheese will melt during baking, creating pockets of cheesy goodness, while the chives add a fresh, savory note. Be sure the ingredients are evenly dispersed for consistent flavor in every bite.
- Fill Muffin Cups: Using a small spoon or ice cream scoop, fill each muffin cup ¾ full with batter. Filling to this level allows the muffins to rise without overflowing. Smooth the tops slightly with the back of the spoon if needed. This step ensures even baking and a uniform golden top.
- Bake the Muffins: Place the filled muffin tin in the preheated oven. Bake for 10–12 minutes, or until the muffins are lightly golden on top. To check doneness, insert a toothpick or cake tester into the center of a muffin; it should come out clean or with a few moist crumbs. Avoid overbaking, which can dry out the muffins.
- Cool the Muffins: Once baked, remove the muffin tin from the oven and allow it to sit for 2–3 minutes. Then gently transfer the muffins to a wire cooling rack using a small spatula or knife to loosen the edges. Cooling on a wire rack prevents sogginess and keeps the muffins fluffy while maintaining their shape.
- Serve and Enjoy: Serve these Cheddar Chive Corn Muffins warm for the best flavor and texture. They pair beautifully with soups, salads, or as a savory breakfast treat. Mini muffins are perfect for portion control and easy snacking. For a fun variation, top them with extra shredded cheese or a sprinkle of fresh chives just before serving.
Notes
- These muffins can be made as mini or regular-sized; adjust baking time accordingly.
- Do not overmix the batter; a few lumps are normal and keep muffins tender.
- Fresh chives provide the best flavor, but dried chives can be used if needed.
- Muffins can be frozen after cooling for easy make-ahead breakfasts or snacks.
- For extra flavor, try adding a pinch of smoked paprika or garlic powder.
Chef’s Secrets for Perfect Muffins
The key to light, fluffy corn muffins lies in the mixing method.
Always combine wet and dry ingredients gently, folding rather than stirring vigorously.
This prevents gluten overdevelopment, which can make muffins dense.
Using half-and-half instead of milk gives a richer, tender crumb, while avocado oil adds healthy fats without altering flavor.
For extra flavor bursts, sprinkle cheese or chives on top before baking.
Also, letting melted butter cool slightly before adding it to the wet mixture ensures it doesn’t cook the eggs prematurely.
Serving Suggestions for Any Occasion
These Cheddar Chive Corn Muffins are versatile and pair beautifully with a variety of dishes.
Serve them alongside hearty soups, creamy chowders, or fresh salads for a satisfying lunch.
For breakfast, enjoy them warm with a dab of butter or cream cheese, or even a poached egg.
Mini muffins are perfect for lunchboxes, brunch platters, or casual gatherings, while regular-sized muffins make a filling snack or side dish.
Their savory, cheesy flavor complements both mild and bold dishes.
Storage Tips to Keep Fresh
To maintain freshness, store muffins in an airtight container at room temperature for up to 2 days.
For longer storage, place cooled muffins in a zip-top freezer bag or container and freeze for up to 2 months.
When ready to eat, thaw overnight in the fridge or warm gently in the oven or microwave.
Avoid covering muffins while still warm, as condensation can make them soggy.
For best texture, reheat briefly before serving.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or another binding agent to maintain the muffin’s structure. Baking times may vary slightly.
2. Can I use a different type of cheese?
Absolutely! Sharp cheddar provides a classic flavor, but Monterey Jack, Gruyère, or Colby work well too. Avoid overly soft cheeses that might release too much moisture during baking.
3. Can I make these dairy-free?
Yes, replace the half-and-half with unsweetened plant-based milk (like oat or almond milk) and substitute butter with vegan butter or coconut oil. The muffins may be slightly less rich but will still be tender and flavorful.
4. How do I prevent muffins from sticking?
Greasing the muffin tin well or using mini paper liners ensures muffins release easily. Allow muffins to cool for 2–3 minutes before removing; attempting to remove them too soon can cause tearing.
5. Can I add other ingredients like bacon or jalapeños?
Definitely! Fold in small cooked bacon pieces, diced jalapeños, or roasted corn kernels for added flavor.
Keep in mind that extra ingredients may slightly alter baking time and texture, so check muffins with a toothpick before removing from the oven.
