Go Back
For my savory herb cornbread muffins, you will need: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1 teaspoon sugar - ½ teaspoon black pepper - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 cup buttermilk (or milk with a squeeze of lemon juice) - 1 large egg - ¼ cup melted butter (or olive oil) - ½ cup shredded sharp cheddar cheese - ¼ cup chopped fresh chives (or green onions) You can easily tweak this recipe to fit your needs. Here are some options: - Gluten-Free Flour: Use a gluten-free blend for a gluten-free version. - Dairy-Free Buttermilk: Substitute with almond milk or oat milk mixed with vinegar. - Cheese Variations: Try feta or mozzarella for different flavors. To make these muffins, gather these tools: - Muffin tin - Mixing bowls - Whisk and spatula These ingredients and tools will help you create the perfect batch of savory herb cornbread muffins. For the full recipe, check the main guide above. First, you need to preheat your oven to 400°F (200°C). This step is key for even baking. While the oven heats up, prepare your muffin tin. You can line it with paper liners or grease it with cooking spray. Next, let’s mix the dry ingredients. In a large mixing bowl, combine: - 1 cup cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 1 teaspoon sugar - ½ teaspoon black pepper - 1 teaspoon dried thyme - 1 teaspoon dried rosemary Whisk these dry ingredients together until they are well mixed. This helps ensure the muffins rise evenly. Now, let’s whisk together the wet ingredients. In a separate bowl, combine: - 1 cup buttermilk (or milk with a squeeze of lemon juice) - 1 large egg - ¼ cup melted butter (or olive oil) Whisk these until they are well combined. Pour the wet mixture into the bowl of dry ingredients. Be careful here! Use a spatula to fold the mixtures together gently. You want to combine them without overmixing. It's okay if some lumps remain. Next, gently fold in: - ½ cup shredded sharp cheddar cheese - ¼ cup chopped fresh chives (or green onions) Now, it’s time to bake! Divide the batter evenly among your muffin cups, filling each about 2/3 full. Place them in the preheated oven and bake for 15-20 minutes. To test if your muffins are done, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are ready! Once baked, remove the muffins from the oven. Let them cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your Savory Herb Cornbread Muffins! For the full recipe, check the details above. To get the best muffins, avoid overmixing the batter. Mix just until you see no dry flour. Some lumps are fine. Overmixing can lead to tough muffins. To keep muffins moist, consider using buttermilk. It adds richness and flavor. You can also add melted butter or olive oil for extra moisture. You can enhance the flavor by adding more herbs. Try adding oregano, basil, or parsley. Fresh herbs can give a bright taste. For a little extra kick, add spices like cayenne pepper or smoked paprika. A pinch can elevate the flavor and make your muffins stand out. Serve your muffins warm right from the oven. Brush them with melted butter for a shiny look. For garnishing, sprinkle some fresh chives on top. This adds color and an extra burst of flavor. You can also serve them with a bowl of honey or jam on the side. Each of these tips will help you create Savory Herb Cornbread Muffins that are tasty and beautiful. For the complete recipe, check out the Full Recipe section. {{image_2}} For your savory herb cornbread muffins, you can mix up the cheese. Cheddar cheese gives a nice sharp taste. If you want more bold flavor, try blue cheese. It adds a creamy, tangy bite. For a Mediterranean twist, feta cheese works well. Feta adds a salty flavor and pairs nicely with herbs. You can even blend different cheeses for a unique taste. Herbs can change the flavor of your muffins. You can use fresh herbs instead of dried ones. Fresh chives, parsley, or basil brighten the dish. You can also customize herbs for holidays. For spring, try dill and parsley. In fall, use sage and thyme. This keeps the muffins exciting with each season. You can also change your muffins from savory to sweet. To make sweet muffins, add honey or maple syrup. Fruits like blueberries or peaches can bring sweetness. Nuts can add texture, too. Just think about what you like and mix it in. The basic recipe stays the same. You can switch flavors and enjoy a new treat. Check out the Full Recipe for more ideas! To keep your savory herb cornbread muffins fresh, store them in an airtight container. This helps retain moisture and flavor. Place a paper towel at the bottom of the container. It absorbs any excess moisture. You can also stack the muffins with parchment paper between them. This method prevents sticking. Store them at room temperature for up to three days. If you have more muffins, consider freezing them. If you want to save muffins for later, freezing is a great option. First, let them cool completely. Wrap each muffin in plastic wrap. Then, place them in a freezer-safe bag or container. Remove as much air as possible before sealing. This prevents freezer burn. You can freeze them for up to three months. When you want to enjoy a muffin, remove it from the freezer. Thaw it in the fridge overnight or at room temperature for a few hours. To reheat, place it in a microwave for about 15-30 seconds, or warm it in an oven at 350°F for about 10 minutes. Savory herb cornbread muffins stay fresh for a few days at room temperature. If stored properly, they can last up to three days. After that, they may start to lose flavor and texture. Signs of spoilage include a dry or hard texture, as well as an off smell. If you notice any mold, discard the muffins immediately. For the best taste, enjoy them fresh or freeze leftovers. Yes, you can use whole wheat flour. However, it will change the texture and flavor. Whole wheat flour makes the muffins denser and richer. If you want a lighter muffin, mix half whole wheat and half all-purpose flour. This mix keeps some lightness while adding health benefits. When using whole wheat, expect a nuttier taste that pairs well with the herbs. To help muffins rise, make sure your ingredients are at room temperature. Cold buttermilk or eggs can slow the rising process. Also, check that your baking powder is fresh. Old baking powder may not work well, and your muffins may not rise. Mix wet and dry ingredients quickly without overmixing. This keeps the batter light and airy. Absolutely! These muffins are great for meal prep. You can bake them ahead and store them in the fridge. They stay fresh for about a week. For quick reheats, wrap them in foil and heat in the oven. You can also freeze them for longer storage. Just thaw overnight in the fridge before reheating. Enjoy these muffins anytime with minimal effort. In this post, we explored how to make Savory Herb Cornbread Muffins. We covered the key ingredients, tools, and step-by-step instructions. You learned about tips for perfect texture and flavor options. I also shared how to store muffins and answered common questions. Now, you can bake delicious muffins at home! Customize them to your taste and enjoy the process. Happy baking!

Savory Herb Cornbread Muffins

Indulge in the deliciousness of Savory Herb Cornbread Muffins with this easy recipe! Perfectly fluffy and packed with flavor from fresh chives, cheddar, and aromatic herbs, these muffins are a fantastic addition to any meal. In just 30 minutes, you can whip up a dozen mouthwatering treats that will impress your family and friends. Click through to discover the full recipe and tips to make these savory delights your new favorite!
Print Recipe Pin Recipe

Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon sugar

½ teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 cup buttermilk (or milk with a squeeze of lemon juice)

1 large egg

¼ cup melted butter (or olive oil)

½ cup shredded sharp cheddar cheese

¼ cup chopped fresh chives (or green onions)

Instructions
 

Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.

    In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, sugar, black pepper, thyme, and rosemary. Whisk the dry ingredients together until evenly mixed.

      In a separate bowl, whisk together the buttermilk, egg, and melted butter until well combined.

        Pour the wet ingredients into the bowl of dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix; some lumps are okay.

          Gently fold in the shredded cheddar cheese and chopped chives.

            Divide the batter evenly among the muffin cups, filling each about 2/3 full.

              Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

                Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm, brushed with a bit of melted butter on top. You can garnish each muffin with a sprinkle of additional chives for a pop of color.