Cheddar Cornbread Muffins

View Instructions

Makes:

12 muffins

Prep Time:

Under 15 minutes

Cook Time:

18 minutes

Category:

Baked Goods | Muffins | Sides

Introduction

About this Recipe

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Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

I love a good cornbread recipe, and this muffin version suits making ahead and reheating—the outside crisps up, yielding to a tender and soft cheesy interior. Serve with the Low & Slow BBQ Back Ribs with Peach BBQ Sauce or anything else off the grill.

Ingredients

1 cup (150 g) all-purpose flour
⅔ cup (110 g) cornmeal
¼ cup (50 g) granulated sugar
1 Tbsp (15 g) baking powder
½ tsp fine salt
¾ cup (175 mL) 2% milk
¼ cup (60 mL) sour cream or plain Greek yogurt
¼ cup (60 mL) sunflower oil
1 large egg
1½ cups (165 g) grated Cheddar cheese
3 green onions, sliced

NOTES

While the muffins are best enjoyed the day they are baked, they can also be reheated in a 300°F (150°C) oven for 10 minutes the next day. Or they will keep in an airtight container in the freezer for up to 3 months, then thawed on the counter and rewarmed before serving.

I like the way the cornbread muffin bases develop a crispy exterior when baked in a greased muffin tin, but if you like to use paper cups to make cleanup easier, please feel free.

Step by Step Instructions

Step 1

Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin.

Step 2

In a mixing bowl, whisk the flour, cornmeal, sugar, baking powder and salt. Add the milk, sour cream (or yogurt), oil and egg, and whisk until smooth. Stir in the cheese and green onions. Use a portion scoop or measuring scoop to fill the muffin tin (the batter will fill almost to the top of each muffin cup).

Step 3

Bake the muffins for about 18 minutes, until a tester inserted into the centre of a muffin comes out clean. Cool the muffins for 10 minutes in the tin on a rack, then remove the muffins to cool further.