These cheddar chive corn muffins are the perfect blend of savory and wholesome.
Made with stone-ground cornmeal, sharp cheddar, and fresh chives, they’re not only delicious but also offer a boost of protein, fiber, and healthy fats.
Lower in saturated fat thanks to avocado oil, these muffins are quick to prepare, freezer-friendly, and ideal for breakfast, snacks, or meal-prep sides that fit seamlessly into everyday cooking.
Cheddar Chive Corn Muffins
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 mini muffin tin (24-cup)
- 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 sharp cheddar cheese shredded
- 2 –3 tablespoons fresh chives finely chopped
Instructions
- Preheat and Prepare the Pan: Set your oven to 350°F (175°C) so it has time to warm up evenly before baking. While the oven heats, lightly grease a 24-cup mini muffin tin with nonstick spray, melted butter, or a thin layer of oil. This step prevents sticking and ensures the muffins release cleanly once baked. If you prefer, you can also line the cups with mini paper liners for easier cleanup.
- Mix the Dry Ingredients: In a large mixing bowl, add the all-purpose flour, granulated sugar, cornmeal, baking powder, and salt. Use a whisk to combine everything thoroughly, making sure there are no clumps of flour or cornmeal. This step evenly distributes the leavening agent (baking powder), which helps the muffins rise consistently and ensures every bite has a balanced flavor.
- Whisk the Wet Ingredients: In a separate medium-sized bowl, pour in the half-and-half, lightly beaten eggs, avocado oil, and melted butter. Whisk vigorously until the mixture looks smooth and slightly frothy. Combining the liquids well at this stage creates a uniform texture and helps the muffins bake up tender instead of dense.
- Combine Wet and Dry Mixtures: Slowly pour the wet mixture into the large bowl containing the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the two together. Stir only until the flour and cornmeal are just incorporated—avoid overmixing, as too much stirring can make the muffins tough. The batter should look slightly lumpy, which is completely normal.
- Add Cheese and Chives: Sprinkle in the shredded cheddar cheese and chopped chives. Use your spatula to fold them gently into the batter, making sure they’re evenly distributed without deflating the mixture. The cheddar adds richness and savory flavor, while the chives provide freshness and a subtle onion-like note that balances the sweetness of the cornmeal.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin cups, filling each cavity about three-quarters full. This gives the muffins room to rise without overflowing. A small cookie scoop or tablespoon makes the process neat and ensures the muffins bake evenly. Tap the muffin pan lightly on the counter to remove any large air bubbles and level the batter.
- Bake Until Golden and Set: Place the pan on the center rack of your preheated oven. Bake for 10 to 12 minutes, or until the tops are a light golden color. To test for doneness, insert a toothpick into the center of one muffin—if it comes out with just a few moist crumbs (not wet batter), the muffins are ready. Be careful not to overbake, as this can make them dry.
- Cool and Serve: Remove the pan from the oven and allow the muffins to cool in the tin for about 5 minutes. Then carefully transfer them to a wire cooling rack to finish cooling. These muffins are best enjoyed slightly warm, when the cheddar is still soft and melty. Serve them as a snack, alongside a meal, or pack them for lunchboxes.
Notes
- This recipe yields 24 mini muffins, but you can also make regular-size muffins (about 12) by increasing the bake time to 18–20 minutes.
- Use freshly shredded cheddar instead of pre-shredded for better melt and richer flavor.
- Finely chop the chives so their flavor disperses evenly without overpowering the muffins.
- Don’t overmix the batter—slightly lumpy is perfect for light, tender muffins.
- These muffins taste best warm, but they also store and reheat beautifully for meal prep.
Chef’s Secrets for Perfect Muffins
The key to irresistible cheddar chive corn muffins lies in balance and technique.
Always whisk the dry ingredients thoroughly so the baking powder is evenly distributed, which ensures a consistent rise.
When combining wet and dry ingredients, stop stirring as soon as the flour disappears—overmixing develops gluten, which can make muffins dense instead of fluffy.
Using avocado oil adds moisture without heaviness, while a touch of butter provides that classic cornbread richness.
For maximum flavor, shred your cheddar cheese fresh from the block; pre-shredded varieties often contain anti-caking agents that hinder melting.
Lastly, let the muffins cool slightly before serving to allow flavors to settle and textures to firm up just right.
Serving Suggestions for Every Occasion
These savory muffins are incredibly versatile and can be enjoyed in countless ways.
Serve them warm for breakfast with scrambled eggs or an omelet for a protein-packed start to the day.
They pair wonderfully with soups and stews, especially tomato-based or creamy chowders, making them a comforting side for cozy dinners.
At brunch, they shine alongside salads, smoked salmon platters, or even a charcuterie board.
For gatherings, arrange them in a basket as a finger-friendly appetizer—guests will love the cheesy bite-sized portions.
You can also pack them into lunchboxes or enjoy them as a mid-afternoon snack with a cup of tea.
Storage Tips for Lasting Freshness
To keep these muffins at their best, allow them to cool completely before storing.
Place them in an airtight container lined with paper towels to absorb any excess moisture, and keep them at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days, reheating briefly in the oven or microwave before serving.
They also freeze beautifully—wrap them individually in plastic wrap and store them in a freezer bag for up to 3 months.
Thaw overnight in the fridge or warm directly from frozen in the oven at 300°F (150°C) for 10 minutes.
Frequently Asked Questions
1. Can I use milk instead of half-and-half?
Yes! Whole milk or a mix of milk and cream both work. The texture may be slightly lighter, but the muffins will still be moist and flavorful.
2. Can I make these muffins gluten-free?
Absolutely. Substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend.
Be sure the blend contains xanthan gum for proper structure.
3. Can I substitute another cheese for cheddar?
Yes—sharp cheeses like Gruyère, Parmesan, or pepper jack are excellent alternatives. Each brings its own unique flavor, so feel free to experiment.
4. How do I prevent muffins from sticking to the pan?
Grease the muffin tin generously with butter or nonstick spray, or use paper liners.
Letting the muffins cool for 5 minutes before removing also helps.
5. Can I make this into cornbread instead of muffins?
Yes! Simply spread the batter into a greased 8-inch square baking dish and bake for about 20–25 minutes until golden and set.
Slice into squares for serving.
