Sweet Corn & Cheese Muffins 🌽🧀
Golden, fluffy, and packed with sweet corn and melted cheese—perfect for breakfast or snacks!
Ingredients
- 1 cup sweet corn (fresh, canned, or thawed frozen)
- 1 cup all-purpose flour (or gluten-free 1:1 blend)
- ½ cup shredded cheddar cheese (or any melty cheese)
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup milk (or plant-based milk)
- ¼ cup melted butter (or oil)
- 1 tbsp sugar (optional, balances the corn’s sweetness)
- Optional add-ins:
- 1 chopped green chili (for a kick)
- ¼ tsp paprika (for smokiness)
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper cups.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, salt, and sugar (if using).
- Add wet ingredients: Stir in egg, milk, and melted butter until just combined (don’t overmix).
- Fold in corn & cheese: Gently mix in corn and cheese.
- Bake: Divide batter into 8–10 muffin cups. Bake for 18–20 mins until golden and a toothpick comes out clean.
- Cool & serve: Let rest 5 mins before devouring!
Why You’ll Love These
✨ Easy & quick—ready in 30 mins!
🧀 Cheesy pockets in every bite.
🌽 Naturally sweet from corn.
Perfect with: Soup, chili, or just buttered warm! 🧈
Storage: Keep in an airtight container for 3 days or freeze for up to 1 month.
Want them extra fluffy? Separate the egg—whip the white to stiff peaks and fold in last! 🥄
