Rosemary Cheddar Corn Muffins Recipe

Name: Rosemary Cheddar Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Yellow Cornmeal; 1 cup All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 dash Salt; 1 Tablespoon Fresh Rosemary, Leaves Chopped With Stems Removed; 1 whole Egg; 1 whole Egg White; 2/3 cups Skim Milk; 1/4 cups Unsweetened Applesauce; 4 Tablespoons Sugar; 1/3 cups Extra Virgin Olive Oil; 1/2 cups Part-skim Shredded Cheddar Cheese

Servings: persons

1 cup Yellow Cornmeal
1 cup All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 dash Salt
1 Tablespoon Fresh Rosemary, Leaves Chopped With Stems Removed
1 whole Egg
1 whole Egg White
2/3 cups Skim Milk
1/4 cups Unsweetened Applesauce
4 Tablespoons Sugar
1/3 cups Extra Virgin Olive Oil
1/2 cups Part-skim Shredded Cheddar Cheese

1
Preheat oven to 375 F. Grease a 12-count muffin pan with nonstick cooking spray or line with paper liners. Set aside.
2
In a medium bowl, mix together the cornmeal, flour, baking powder, baking soda and salt until fully mixed. Add in rosemary and stir. Set aside.
3
In another bowl, add egg, egg white, milk, applesauce, sugar and oil. Using a hand electric mixer, beat on low until mixture is fully combined and sugar has dissolved. Slowly add the flour mixture into the wet mixture, beating between each addition.
4
Using a wooden spoon, gently stir in cheddar cheese. Pour batter into the greased muffin cavities about 2/3 the way full.
5
Bake muffins for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
6
Recipe adapted from Martha Stewart and Taste of Home.

552

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.

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 cup Yellow Cornmeal, 1 cup All-purpose Flour, 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Rosemary Cheddar 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!

Rosemary Cheddar Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions