Savory Corn & Cheddar Muffins

Ingredients

Dry ingredients

1½ cups (190 g) all-purpose flour
1 cup (120 g) yellow cornmeal
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp black pepper

Wet ingredients

2 large eggs
1 cup (240 ml) buttermilk
⅓ cup (80 ml) vegetable oil or melted butter
2 tbsp honey
½ cup (120 g) sour cream or plain Greek yogurt

Add-ins

1½ cups (225 g) sweet corn kernels, drained if canned
1 cup (100 g) shredded sharp cheddar cheese
¼ cup (30 g) finely diced onion
2 tbsp chopped fresh parsley or chives, optional

Instructions

Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
Prepare the corn.
If using canned corn, drain and pat it dry. If using frozen corn, thaw it and remove excess moisture.
Mix the dry ingredients.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and black pepper.
Mix the wet ingredients.
In another bowl, whisk the eggs, buttermilk, oil or melted butter, honey, and sour cream until smooth.
Combine.
Pour the wet mixture into the dry ingredients. Stir gently just until no large pockets of dry flour remain. Do not overmix—a few small lumps are fine.
Add the fillings.
Fold in the corn, cheddar, diced onion, and optional herbs. Reserve a little corn and cheese for topping.
Fill the muffin tin.
Divide the batter between the 12 cups, filling each about ¾ full. Sprinkle the reserved corn and cheese over the tops.
Bake.
Bake for 20–25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
Cool.
Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack.
Serve warm.
They’re especially good with butter while still warm.

For the Golden, Cheesy Top

For muffins that look even closer to the photo, sprinkle a small amount of extra shredded cheddar on each muffin before baking. You can also brush the finished muffins with a little melted butter.

Nut & Allergen Information

Nuts: This recipe contains no nuts.

However, if you’re cooking for someone with a nut allergy:

Check the flour, cornmeal, cheese, sour cream, and other packaged ingredients for “may contain” or shared-facility warnings.
Avoid adding almond flour, almond milk, pecans, walnuts, or other nuts.
Use a clean muffin tin and utensils if severe cross-contact is a concern.

Other major allergens:

Milk: cheddar, buttermilk, sour cream/butter
Eggs: 2 large eggs
Wheat/gluten: all-purpose flour

Easy Substitutions

Gluten-free: Use a 1:1 gluten-free all-purpose flour blend and certified gluten-free cornmeal.
No buttermilk: Mix 1 cup milk + 1 tbsp lemon juice or vinegar and let stand 5 minutes.
No sour cream: Use plain Greek yogurt.
Vegetarian: Recipe is already vegetarian.
Dairy-free: Use plant-based milk + dairy-free yogurt and dairy-free cheddar.
Less sweet: Reduce honey to 1 tsp or omit it.
Spicier: Add ½–1 finely chopped jalapeño.
Extra corn: Increase corn to 2 cups, but avoid adding too much liquid.

Approximate Nutrition

Per muffin, assuming 12 muffins:

Calories: ~240 kcal
Protein: ~7 g
Carbohydrates: ~29 g
Fat: ~11 g
Fiber: ~2 g
Sugar: ~5 g
Sodium: ~350 mg

Actual values vary with the cheese, butter/oil, and other brands used.

Quick Q&A

Can I use frozen corn?
Yes. Thaw and drain it first.

Can I use fresh corn?
Absolutely. About 1½ cups of kernels works well.

Why are my muffins dense?
Usually from overmixing the batter or using expired baking powder/soda. Mix only until combined.

Can I make them ahead?
Yes. Store airtight at room temperature for about 2 days or refrigerate for up to 4 days.

Can I freeze them?
Yes. Cool completely, wrap individually, and freeze for up to about 3 months. Thaw and reheat at 325°F (165°C).

How do I reheat them?
Microwave for 15–25 seconds or warm in a 325°F oven for about 5–8 minutes.

Can I make mini muffins?
Yes. Use a mini muffin pan and start checking around 10–14 minutes.

How do I get the cracked golden tops shown in the picture?
Use a fairly full muffin cup, don’t overmix the batter, and bake in a fully preheated oven. A little extra cheese on top also helps create that golden finish.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.