Cheddar Rosemary Corn Muffins
These Cheddar Rosemary Corn Muffins are bursting with sweet corn, rich cheddar, and fresh rosemary, perfect for any meal or snack!
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup all-purpose Gold Medal flour
- 1 cup coarse ground yellow cornmeal
- 4 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh rosemary
- 1 cup buttermilk
- 3 tablespoons unsalted butter melted and cooled
- 3 tablespoons canola oil
- 2 large eggs
- 1/2 cup fresh or frozen corn kernels
- 1 cup shredded Cheddar Cheese Tillamook White Medium Cheddar recommended
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a muffin tin with cooking spray or line it with muffin liners for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, salt, and chopped rosemary until well combined.
- In a separate bowl, whisk together the buttermilk, melted butter, canola oil, and eggs until smooth.
- Pour the wet ingredients into the bowl of dry ingredients. Gently mix with a spatula until just combined, being careful not to overmix.
- Gently fold in the corn kernels and shredded cheddar cheese, ensuring even distribution.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Mix the batter until just combined to avoid dense muffins.
- Use room temperature buttermilk, eggs, and butter for best texture.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Try adding chopped jalapeños or sun-dried tomatoes for a flavor twist.
- Substitute all-purpose flour with gluten-free flour blend containing xanthan gum for gluten-free muffins.