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Savoury Muffins {Cheese & Sweetcorn}

Savoury Muffins {Cheese & Sweetcorn}

Make these easy Savoury Muffins with Cheese and Sweetcorn for breakfast, lunch boxes, or snacks. Soft, fluffy, cheesy, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1 cup sweetcorn kernels fresh, canned, or frozen
  • 2 tablespoons chopped fresh chives
  • 2 large eggs
  • 1 cup milk
  • ⅓ cup melted butter
  • 1 teaspoon Dijon mustard optional

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  3. In a large bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder.
  4. Stir in the shredded cheese, sweetcorn, and chopped chives until evenly coated with the flour mixture.
  5. In a separate bowl, whisk together the eggs, milk, melted butter, and Dijon mustard if using.
  6. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  8. Sprinkle a little extra cheese over the tops if desired.
  9. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  10. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
  11. Serve warm or at room temperature.

Notes

  • Do not overmix the batter to keep the muffins light.
  • Freshly grated cheese melts better than pre-shredded cheese.
  • Pat canned or thawed frozen corn dry before adding.
  • Bake until lightly golden on top.
  • Let the muffins cool slightly before removing from the pan.