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!
Ingredients
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1 cup corn (fresh, canned, or thawed frozen)
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1 cup all-purpose flour
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1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
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1 large egg
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1/2 cup milk
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1/4 cup vegetable oil or melted butter
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1 tsp baking powder
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1/2 tsp salt
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1/4 tsp black pepper (optional)
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1 tbsp chopped chives or spring onion (optional for added flavor)
Instructions
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Preheat oven to 375°F (190°C). Grease or line a muffin tin.
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In a large bowl, whisk together flour, baking powder, salt, and pepper.
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In another bowl, beat the egg, then add milk and oil/butter. Mix well.
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Add wet ingredients to dry and stir until just combined.
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Fold in the corn, cheese, and optional herbs.
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Spoon batter into muffin cups, filling about 3/4 full.
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Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
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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
