Sweet Corn and Cheese Muffins are savory delights that combine the natural sweetness of corn with the rich, creamy flavor of cheese. These muffins are perfect for breakfast, brunch, or as a snack during school holidays. Their moist texture and cheesy goodness make them a favorite among both children and adults.​

Why You’ll Love This Recipe

This recipe is straightforward and requires minimal ingredients, making it ideal for quick preparations. The combination of corn and cheese offers a delightful balance of sweetness and savoriness. Additionally, these muffins are versatile and can be enjoyed warm or at room temperature, making them perfect for on-the-go snacks or lunchbox additions.​

Ingredients

• 1 cup corn kernels (fresh, frozen, or canned)​

• 1 cup all-purpose flour​

• ½ cup shredded cheese (such as cheddar)​

• 1 large egg​

• ½ cup milk​

• 2 tablespoons vegetable oil​

• 1 teaspoon baking powder​Fun FOOD Frolic

• ½ teaspoon salt​

• Optional: 1 tablespoon chopped fresh herbs (e.g., chives or parsley)​

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.​

2. Prepare the Batter:

   • In a large mixing bowl, combine the flour, baking powder, and salt.​

   • In a separate bowl, whisk together the egg, milk, and vegetable oil until well combined.​

   • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to prevent dense muffins.​

3. Add Corn and Cheese:

   • Fold in the corn kernels and shredded cheese into the batter. If using fresh herbs, add them at this stage.​

4. Fill the Muffin Tin:

   • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.​

5. Bake:

   • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.​

6. Cool and Serve:

   • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.​

Servings and Timing

Servings: This recipe yields approximately 6 standard-sized muffins.​

Preparation Time: 10 minutes​

Cooking Time: 20-25 minutes​

Total Time: 30-35 minutes​

Variations

• Spicy Kick: Add a pinch of red pepper flakes or finely chopped jalapeños to the batter for a spicy twist.​

• Different Cheeses: Experiment with other cheeses like mozzarella, feta, or pepper jack for varied flavors.​

• Vegetable Add-ins: Incorporate finely chopped bell peppers, spinach, or grated zucchini for added nutrition and color.​

Storage/Reheating

Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5 minutes or microwave for 20-30 seconds until heated through.​

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn can be used. Ensure it’s thawed and drained before adding to the batter.​

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.​

How can I make the muffins more moist?

Adding a tablespoon of sour cream or Greek yogurt to the wet ingredients can enhance moisture.​

Can I freeze these muffins?

Yes, these muffins freeze well. Place them in a single layer in a freezer-safe bag or container and freeze for up to 3 months.​

What can I serve with these muffins?

They pair well with soups, salads, or can be enjoyed on their own as a snack.​

Can I double the recipe?

Absolutely, you can double the ingredients to make a larger batch.​

How do I prevent the muffins from sticking to the liners?

Using high-quality paper liners or greasing the muffin tin well can help prevent sticking.​

Can I add meat to these muffins?

Yes, cooked and crumbled bacon or diced ham can be added for a non-vegetarian version.​

Are these muffins suitable for toddlers?

Yes, they’re soft and easy to eat, but consider reducing the salt content for younger children.​

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture may be denser. You might consider using half whole wheat and half all-purpose flour for a balance.​

Conclusion

Sweet Corn and Cheese Muffins are a delightful blend of flavors and textures, making them a versatile addition to any meal or snack time. Their ease of preparation and customizable nature allow you to tailor them to your taste preferences. Enjoy these muffins fresh out of the oven or as a convenient grab-and-go treat during busy days.

Sweet Corn and Cheese Muffins

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• Author: Olivia
• Total Time: 30 minutes
• Yield: 6–8 muffins
• Diet: Vegetarian

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Description

These savory sweet corn and cheese muffins are fluffy, cheesy, and loaded with golden corn kernels – the ultimate quick snack or breakfast treat. Perfect for school holidays or busy mornings, these muffins are simple to make and big on flavor!

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Ingredients

• 1 cup corn (fresh, canned, or thawed frozen)

• 1 cup all-purpose flour

• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)

• 1 large egg

• 1/2 cup milk

• 1/4 cup vegetable oil or melted butter

• 1 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp black pepper (optional)

• 1 tbsp chopped chives or spring onion (optional for added flavor)

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Instructions

1. Preheat oven to 375°F (190°C). Grease or line a muffin tin.

2. In a large bowl, whisk together flour, baking powder, salt, and pepper.

3. In another bowl, beat the egg, then add milk and oil/butter. Mix well.

4. Add wet ingredients to dry and stir until just combined.

5. Fold in the corn, cheese, and optional herbs.

6. Spoon batter into muffin cups, filling about 3/4 full.

7. Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.

8. Let cool slightly, then serve warm or pack for later.

Notes

Add chopped bell peppers or jalapeños for a colorful twist.

Can be made ahead and stored in the fridge for 2–3 days.

Great served with a dab of butter or cream cheese.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast / Snack
• Method: Baked