Cheddar-Chive Corn Muffins Recipe

Name: Cheddar-Chive Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup stone-ground cornmeal; 1 tablespoon baking powder; 1 tablespoon sugar; 1 teaspoon kosher salt; 4 ounces extra-sharp cheddar cheese, shredded (1 1/4 cups); 1/4 cup chopped chives; 1 cup milk; 1 large egg, lightly beaten; 1/4 cup canola oil, plus more for brushing; 2 jalapenos; 8 ounces cream cheese, softened; 1/4 cup hot pepper jelly

Servings: persons

1 1/2 cups all-purpose flour
3/4 cup stone-ground cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
4 ounces extra-sharp cheddar cheese, shredded (1 1/4 cups)
1/4 cup chopped chives
1 cup milk
1 large egg, lightly beaten
1/4 cup canola oil, plus more for brushing
2 jalapenos
8 ounces cream cheese, softened
1/4 cup hot pepper jelly

1
Preheat the oven to 400 and spray a 12-cup muffin tin with baking spray.
2
In a medium bowl, whisk the flour and cornmeal with the baking powder, sugar and salt.
3
Lightly stir in 1 cup of the cheddar cheese and the chives.
4
In a small bowl, whisk the milk with the egg and the 1/4 cup of canola oil.
5
Fold the liquid ingredients into the dry ingredients just until evenly moistened.
6
Spoon the batter into the muffin cups.
7
Sprinkle the tops with the remaining 1/4 cup of cheddar cheese.
8
Bake for 22 to 25 minutes, until the muffins are springy and golden.
9
Let the muffins cool for 5 minutes, then turn them out onto a rack to cool.
10
Meanwhile, brush the jalapenos lightly with oil and roast directly over a gas flame or under the broiler, turning, until lightly charred, about 5 minutes.
11
Transfer the chiles to a bowl, cover with plastic wrap and refrigerate to cool slightly, about 5 minutes.
12
Peel, seed and finely chop the jalapenos.
13
Mix them with the cream cheese and pepper jelly.
14
Serve the muffins with the pepper jelly cream cheese.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 3/4 cup stone-ground cornmeal, 1 tablespoon baking powder, 1 tablespoon sugar, and more.

Yes, Cheddar-Chive Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheddar-Chive Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions