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Bake Corn and Cheese Muffins That Never Last Long. They’re perfect for brunch or snacking.
Bake a batch of these soft, Corn and Cheese Muffins packed with cheddar, sweet corn, and spring onions. They’re easy, golden, and perfect with a pat of butter fresh from the oven.
Why You’ll Love and Enjoy These Corn and Cheese Muffins
- They’re soft, cheesy, and loaded with juicy corn — comfort food in every bite.
- They freeze beautifully and reheat just as fluffy as day one.
- Perfect for brunch spreads, BBQ sides, or school snacks.
- Easy ingredients, no mixer needed — just one bowl and a whisk.
- Warm from the oven, they’re downright addictive (don’t say I didn’t warn you).
Golden, fluffy, and cheesy, these savory corn muffins are a quick, comforting bake that’s perfect for brunch or snacking. Made with cheddar, sweet corn, and buttermilk, they’re irresistibly soft and flavorful.
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Corn and Cheese Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 32 muffins 1x
- Category: Appetizers and Snacks
- Method: Easy
Description
Fluffy, cheesy, and packed with corn and spring onions, these savory muffins are perfect for brunch, lunchboxes, or a warm afternoon snack. Serve them fresh from the oven with a smear of butter — they disappear fast!
Ingredients
- 4 cups blending flour (or cake flour, both work fine)
- 30 ml (2 Tbsp) baking powder
- 10 ml (2 tsp) salt
- 3 1/2 cups grated cheddar cheese
- 2 tins sweet corn kernels, drained
- 8–10 spring onions, finely chopped
- Ground coriander, to taste
- 500 ml (2 cups) buttermilk
- 2 eggs, lightly beaten
- 160 ml (2/3 cup) oil (canola or sunflower works well)
Instructions
- Preheat your oven to 400°F (200°C). Line or grease your muffin tin. I like using paper liners because cleanup’s a breeze.
- In a big mixing bowl, add 4 cups of flour, 30 ml of baking powder, 10 ml of salt, 3 ½ cups of grated cheddar, and 2 tins of corn. Give it a quick mix, so the cheese doesn’t clump.
- Toss in the chopped spring onions and a good pinch (or two) of ground coriander for that cozy hint of warmth.
- In another bowl, whisk together 500 ml buttermilk, 2 beaten eggs, and 160 ml oil until it looks smooth and creamy.
- Pour the wet ingredients into the dry mix. Stir gently; just enough to combine everything. Don’t overmix, or your muffins might turn dense.
- Spoon the batter evenly into your prepared muffin tin. It’ll fill about 32 muffin cups.
- Bake for 18–20 minutes, until they’re puffed and golden on top.
- Let them rest for 5 minutes in the tin before transferring to a rack. They’re irresistible warm, especially with a little butter melting into every bite.
Notes
Created, prepared, tried, and tested by Esme, SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes. I received the original recipe from my brother from AUS, but adapted it to our own taste and preference.
Soft, golden, and packed with cheddar and corn, these muffins are comfort in every bite. Make a batch and see why they never last long. Bake these Corn and Cheese Muffins That Never Last Long and share the cozy vibes
Corn and Cheese Muffins deliver pure, simple comfort with every bite. Warm, fluffy, and loaded with cheddar and corn, they’re the kind of bake that brings everyone to the kitchen. The balance of buttermilk richness, melted cheese, and a hint of sweetness makes them irresistible, whether served with dinner or enjoyed on their own. This recipe proves that cozy, home-baked flavor never goes out of style.
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