Cheesy Cornbread Muffins
Sweet, savory, and cheesy — these cornbread muffins are the ultimate comfort side, especially when paired with chili!
Ingredients
Dry Ingredients:
- 1½ cups freshly milled flour or all-purpose
- ¼ cup masa harina
- ½ cup sugar
- ¼ tsp salt
- ½ tsp baking soda
- 1½ tsp baking powder
Wet Ingredients:
- 1 cup buttermilk
- – or – ½ cup plain yogurt + ½ cup milk
- 1 egg
- ¼ tsp vanilla extract
- ¼ cup melted butter or up to ⅓ cup for extra richness
- Splash of milk as needed (for batter consistency)
Add-ins:
- 1½ cups shredded cheddar cheese
Instructions
- 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!).
