Cheddar Chive Mini Cornbread Muffins
By Mason Brooks
Prep
10 min
Cook
20 min
Total
30 min
Servings
8
Level
Easy
I make these cheddar chive muffins for a quick breakfast or brunch on a busy morning at home, and shredded cheddar and chopped chives run through the batter for a cheesy, savory center. The whole batch takes about 30 minutes, from mixing to breakfast on the table.
Extra cheese over the tops is optional, though I like the crisp, cheesy cap it gives them (I'd use it for brunch). Keep those shreds in the middle of each cup, away from the tin edges where they can stick, and the extra layer bakes on top while the cheese in the batter stays tucked inside.
I use a standard ice cream scoop, filled a bit past the rim, to portion the batter into prepared cups, and each cup ends up about three quarters full without batter running down the muffin tin. It's the shortcut I use when I want muffins close in size before the batter spreads over the rim.
Bake until the tops are golden and a toothpick pushed into the center comes out clean, with 20 to 25 minutes listed for the bake. I check both cues when the timer gets close, as oven heat can land anywhere in that range, and I pull the tins once no wet batter clings to the toothpick.
Why you'll love this recipe
- Makes eight to ten muffins, enough for brunch or to put a few warm muffins on the breakfast table.
- The 10-minute prep keeps the morning moving, with one large bowl for mixing the batter.
- Shredded cheddar and chopped chives give each muffin a savory center without a separate spread.
- They bake in 20 to 25 minutes, so breakfast can be on the table in about 30 minutes.
- The scoop method portions the batter neatly and keeps the muffins close in size.
- Each muffin bakes in its own cup. They're easy to pass around at brunch.
Ingredients
- •1 ½ cups all-purpose flour (190 grams)
- •1 tablespoon granulated sugar (12 grams)
- •1 tablespoon baking powder (12 grams)
- •½ teaspoon salt
- •1 ½ cups shredded cheddar cheese (6 ounces, 180 grams)
- •3 tablespoons fresh chives or garlic chives (chopped)
- •1 large egg (lightly beaten)
- •1 cup milk (240 milliliters)
- •2 tablespoons unsalted butter (30 grams, melted and slightly cooled)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line muffin tins with liners or lightly grease them.
- 2
Combine the flour, sugar, baking powder, and salt in a large bowl.
- 3
Stir in the shredded cheddar and chopped chives.
- 4
Make a well in the center, then add the beaten egg, milk, and melted butter. Stir just until combined.
- 5
Spoon the batter into the prepared muffin tins, filling each cup 3/4 full.
- 6
Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
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