Easy Cheesy Cornbread Muffins – A Favorite Side!
These cheesy cornbread muffins are the perfect mix of sweet and savory — warm, comforting, and just crumbly enough to soak up a good bowl of chili. I came up with this recipe one afternoon, jotting it down in my notebook with a little help (and a lot of doodles) from my daughter. Made with freshly milled flour, a bit of masa harina for extra corn flavor, and loaded with sharp cheddar, they bake up golden and irresistible. They’re amazing on their own, but even better alongside our favorite Homemade Hearty Chili!
Why You’ll Love These Irresistably Cheezy Cornbread Muffins
- Perfectly Balanced: A little sweet, a little savory, and loaded with cheesy goodness.
- Soft & Moist: Tender on the inside with just the right crumb — never dry or dense.
- Simple Ingredients: Made with pantry staples and just a handful of fresh additions.
- Easy to Make: From scratch in under 30 minutes with no fancy equipment or techniques.
- Customizable: Use your favorite cheese, add jalapeños, or spice them up your way.
- Freezer-Friendly: Great for meal prep or saving leftovers for later.
- Pairs Beautifully: The ultimate sidekick to chili, soups, stews, or even breakfast eggs.
Ingredients You’ll Need These Cheezy Cornbread Muffins
- Dry Ingredients:
1 ½ cups freshly milled flour (or all-purpose flour)
¼ cup masa harina (optional, but adds great corn flavor)
½ cup sugar
¼ teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
Wet Ingredients:
1 cup buttermilk
OR ½ cup plain yogurt + ½ cup milk (if you don’t have buttermilk)
1 egg
¼ teaspoon vanilla extract
¼ cup melted butter (you can try increasing to ⅓ cup for a richer texture)
A splash of milk (if needed, to adjust batter consistency — should be between a muffin and biscuit texture)
Add-Ins:
1 ½ cups shredded cheddar cheese
Preheat your Oven
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease each cup with butter or cooking spray or line with a muffin liner.
Mix the dry ingredients:
While the oven is warming up, whisk together the dry ingredients in a large mixing bowl. This includes your flour, a bit of masa harina for that deep corn flavor, sugar, salt, baking soda, and baking powder. Set that bowl aside while you prepare the wet ingredients.
Prepare the Wet Ingredients
In a separate bowl or measuring cup, combine your buttermilk—or a mix of yogurt and milk if you’re using that substitute—with an egg, a splash of vanilla extract, and melted butter. Whisk everything together until it’s smooth and cohesive.
Combine the Wet and Dry Ingredients
Next, pour the wet ingredients into the bowl of dry ingredients. Gently stir the mixture until just combined. The batter should be thick, somewhere between a classic muffin and a biscuit dough. If it feels a little too dry or stiff, don’t hesitate to add a small splash of milk to loosen it up slightly.
Fold in the Cheese
Once your batter is the right consistency, fold in the shredded cheddar cheese. Mix just enough to distribute the cheese evenly throughout the batter without overworking it.
Fill the Muffin Tin
Spoon the batter into your prepared muffin tin, filling each cup about three-quarters of the way full. If you’d like, you can sprinkle a little extra cheese on top for a golden, cheesy crust.
Bake and Enjoy!
Bake the muffins in your preheated oven for about 18-22 minutes at 375, or until they’re golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool slightly.
These are best enjoyed warm, ideally with a generous pat of butter — or better yet, alongside a hot bowl of your favorite chili. They also make great leftovers and can be reheated easily for a quick snack or side.
Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the oven or microwave.
Cheesy Cornbread Muffins
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Mix the dry ingredients in a large bowl: flour, masa harina, sugar, salt, baking soda, and baking powder.
- In a separate bowl, whisk together the buttermilk (or yogurt + milk), egg, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry and stir gently until just combined. The batter should be thick but spoonable. If needed, add a splash of milk to reach a muffin-like consistency.
- Fold in the shredded cheese until evenly distributed throughout the batter.
- Fill the muffin cups about ¾ full. Optional: sprinkle a bit of cheese on top for extra flavor and color.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool for a few minutes in the pan, then transfer to a wire rack. Serve warm with butter or alongside your favorite chili (link in blog!).
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