Chive and Cheddar Cornbread Muffins


For the past three weeks, I’ve been making a whole bunch of different kinds of muffins, for a brand new holiday celebration I invented just for this blog and will not be repeating: Muffin Month!

Well, four weeks is a month, so I’m bringing Muffin Month to a close. I wanted to do something a little different this week. The last three sets of muffins have been sweet desserts, and that’s great, but I decided to come up with something a little more savory.

When you look up savory muffins online, you’ll generally find three things. Biscuits baked in muffin tins, non-muffin foods baked into muffin tins, or cornbread muffins. Since only one of these is a muffin, that’s what I went with.

For this recipe, I had to make a few batches to get the flavors where I wanted them. I knew I wanted a cheesy cornbread, but just cheddar and cornbread was a little bland. It was definitely missing something, and I wasn’t sure what. So, I experimented, and hit upon chives. The oniony flavor of chives goes great with the cornbread and the cheese, and they turned out perfect.

Forgot the chives for the picture. Oops!

So, that’s what I have for you today: cheddar, chives, and cornbread, all in one delicious savory muffin. It’s not a dessert, but it goes great as a side dish, or a snack in the middle of the day.

Stay tuned next week, when I’ll be moving away from muffins, but making something just as delicious.

Chive and Cheddar Cornbread Muffins

Savory, salty, and cheesy; these cornbread-based muffins are an excellent side dish or bread for any meal.
Servings 12 Muffins
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • Mixing Bowls
  • Muffin Tins


  • ¾ Cup Flour
  • ½ Cup Yellow Cornmeal
  • 1⅓ Cup Cheddar Cheese Coarsely Grated
  • 2 Tbsp Parmesan Cheese Finely Grated
  • 1 Egg
  • 1 Cup Buttermilk
  • 2 Tbsp Unsalted Butter
  • Tsp Baking Powder
  • Tsp Baking Soda
  • ½ Tsp Salt
  • 1 Tbsp Sugar
  • 1 Tbsp Chives
  • ½ Tsp Onion Powder


  • Preheat your oven to 375°F.
  • Prepare your muffin tins. I didn't use muffin cups for these; they worked fine by greasing the muffin tin directly. Non-stick cooking spray, oil, and butter all work fine.
  • Mix the flour, baking powder, baking soda, salt, sugar, cornmeal, chives, onion powder, and parmesan in a mixing bowl.
  • In a different bowl, melt the butter, then mix in the buttermilk and egg, whisking to combine.
  • Add the wet ingredients to the dry, add 1 cup of cheddar, and mix until just combined.
  • Fill your muffin cups about half way up, then top with the remaining cheddar cheese.
  • Bake for about 10-13 minutes. The muffins may seem a little under-done when you remove them; they'll finish baking while they cool.
  • Serve warm, optionally with a bit of butter, and enjoy!
Course: Appetizer, Bread, Side Dish, Snack
Cuisine: American
Keyword: Cheese, Chives, Cornbread, Muffins

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