Cheddar Chive Corn Muffins – Simply Scratch

In these Cheddar Chive Corn Muffins, sweet corn, sharp cheddar cheese and freshly snipped chives collide in these moist corn muffins. Serve warm with a little smear of salted butter is the absolute best way to enjoy them. This recipe yields 12 muffins.

Every year fresh chives pop up in my raised herb garden.

And every year I make these cheddar chive corn muffins.

This recipe is super simple and yield incredibly delicious muffins. You’ll find these tender corn muffins studded with sweet corn, freshly snipped chives and lots of cheddar cheese. I could eat these as is and with a little salted butter or serve alongside just about anything.

To Make These Cheddar Chive Corn Muffins You Will Need:

• non-stick baking spray –  For greasing muffin pan.
• unbleached all-purpose flour – The base of the corn muffins.
• yellow corn meal – Adds flavor, color and texture to the muffins.
• granulated sugar – Lends a touch of sweetness.
• baking powder – Will create lightness in the batter, which makes it rise.
• kosher salt – Enhances the flavors in this recipe.
• baking soda – Reacts with the buttermilk to make these light and airy.
• egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
• low-fat buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy muffins.
• unsalted butter (melted and cooled slightly) – Adds flavor and moisture to the corn muffins. 
• sweet corn kernels (thawed if frozen) – Adds delicious corn flavor and texture.
• chives (fresh) – Adds a pop color and mild fresh onion flavor.
• sharp cheddar cheese (freshly grated) – Gives these muffins delicious cheddar flavor.

Preheat your oven to 425°F or 220°C.

Generously grease a standard muffin tin, this will ensure easy muffin removal.

In a large bowl measure and add 1/2 cup all-purpose flour, 1/2 yellow corn meal, 2 tablespoons sugar or honey, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon baking soda.

Whisk until combined.

Next use your spoon or spatula to make a well in the center of the dry ingredients. Pour in 1 cup buttermilk, add the egg and 1 tablespoon melted (and cooled) butter.

Stir until just combined.

Then add 1 cup shredded sharp cheddar cheese, 3/4 cup (thawed if frozen) sweet corn and 2 tablespoons snipped chives.

Switch over to a rubber spatula and gently stir until combined. Try not to over mix.

Perfection.

Divide the corn batter into your prepared pan. If I had to guess it would be a scant 1/4 cup per muffin.

Place in a preheated 400° oven and bake for 10-15 minutes.

Then let the cheddar chive corn muffins cool in the pan for a few minutes before removing. Place the muffins onto a cooling rack or serve immediately with salted butter!

I wish you could smell this!

Look at that CHEESE!

Obviously I ate one right away, ad all I can say is yum! These were everything I hoped them to be. These must be served with lots and lots of butter!! Delicious!

How to Store Cheddar Chive Corn Muffins:

Cool completely before storing in an air-tight container. Refrigerate for up to 3 to 4 days or freeze for up to 3 months.

Click Here For More Muffin Recipes!

Enjoy! And if you give this Cheddar Chives Corn Muffinsrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on May 13, 2011 and has been updated with clear and concise instructions, new photography and helpful information.