Cheddar Chive Corn Muffins
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!
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.