These cheddar chive corn muffins are cheesy, savory, and super comforting for brunch cravings or afternoon snacks. Adding chives amps up the flavor and adds fresh and vibrant color!
Jump to: Story | What is it? | Benefits | Nutrient Density | Tips | Variations | Similar Recipes
The Story Behind These Cheddar Chive Corn Muffins
I love cornbread, cheese, and chives, so I wanted to combine them to make a delicious savory muffin recipe. However, when it came to recipe testing, it took me about two months and lots of trial and error. But finally, after trying a few different combinations of ingredients, I have discovered the most crumbly, moist, and perfectly flavored cornbread muffins combined with cheddar cheese and fresh chives. And as a bonus, these are gluten-free!
What is it?
I make these muffins with medium ground cornmeal, oat flour, a combination of regular and sharp cheddar cheese, fresh chives, and lots of butter. Cornmeal combined with oat flour gives the perfect crumb, and the heavy amounts of cheese and butter make these muffins incredibly moist. If you follow a strict gluten-free diet, get certified gluten-free cornmeal and oat flour, as they can be processed in places that also package wheat products.
Why These Cheddar Chive Corn Muffins Are Healthy For You
Americans often think that full-fat dairy products such as cheese and butter are unhealthy for you. This is far from the truth as long as you look for dairy products that are 100% grass-fed and organic. Grass-fed dairy isn’t a sham- studies show that grass-fed dairy often has more beta carotene than its counterparts. The beta carotene comes from the animals’ grass. It is also higher in omega-three fats and vitamin D. One of my favorite books explaining why and how we have demonized healthy fats is The Big Fat Surprise by Nina Teicholz. She describes this, but she also explains why dairy can actually be good for your health.
How To Make these Cheddar Chive Corn Muffins Nutrient-Dense
- Use sprouted cornmeal and oat flour: Grains contain an organic compound called phytic acid. Phytic acid prevents the absorption of several vitamins and minerals such as iron, zinc, calcium, and B vitamins. Studies show that sprouting can reduce phytic acid.
- Source pasture-raised eggs: Pasture-raised eggs have more omega-3 fat, vitamin D, vitamin E, and beta-carotene than conventional factory farm-raised hens.
- Choose non-homogenized, grass-fed butter, cheese, and milk: Dairy products with these labels tend to have more omega 3s and beta carotene.
Tips
- I like having extra-large muffins, but if you want to make them smaller put half the amount in each section of your muffin tin.
Variations
- Experiment with different kinds of cheese. I have put grated low-moisture mozzarella, which gives these muffins an insane cheese pull! Low-moisture cheese is essential so that the muffins don’t come out soggy.
Other breakfast recipes to try
Cheddar Chive Corn Muffins
Equipment
- 2 Mixing Bowls
- box grater
- muffin tin
Ingredients
- 1 cup medium gring cornmeal
- 1 cup oat flour
- 2 tsp baking soda
- ½ tsp sea salt
- ½ tsp turmeric powder
- 4 oz cheddar cheese
- 4 oz sharp cheddar cheese
- ⅓ cup freshly chopped chives
- 2 large eggs
- 1 cup milk
- ⅓ cup melted butter
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 375 degrees F.
- Sift together all dry ingredients and freshly chopped chives in a mixing bowl. Reserve some of the chives to top the muffins.
- In another mixing bowl, crack open the eggs and discard the shells. Whisk the eggs, melted butter, milk, and apple cider vinegar together.
- Grate all the cheese and reserve a few tablespoons to put on top of each muffin before baking.
- Fold the grated cheese along with the wet and dry mixtures to form your muffin batter.
- Grease muffin tin with extra butter. Alternatively, you can also line the slots with parchment paper cups.
- Pour about 1/3 cup of batter into each muffin slot.
- Bake on the middle rack of your oven for 15 to 17 minutes, depending on how fast your oven cooks.
- Take out of the oven and let cool and rest on a baking rack for at least 5 to 10 minutes.
- Serve these muffins and enjoy!
Notes
- I like having extra-large muffins, but if you want to make them smaller put half the amount in each section of your muffin tin.
- Experiment with different kinds of cheese. I have put grated low-moisture mozzarella, which gives these muffins an insane cheese pull! Low-moisture cheese is essential so that the muffins don’t come out soggy.
gluten-free, muffins, vegetarian