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.
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
- 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
- 1¼ Tsp Baking Powder
- 1¼ 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!