--- title: "Cheesy Cornbread Muffins" description: "Savory cornbread muffins loaded with sharp cheddar cheese, moist and tender with a crispy cheesy top." url: "https://briansunter.com/recipes/cheesy-cornbread-muffins" --- # Cheesy Cornbread Muffins Savory cornbread muffins loaded with sharp cheddar cheese, moist and tender with a crispy cheesy top. 18 minutes cook 15 minutes prep 35 minutes total 12 servings side cornbread muffins cheese baking Scale Units ## Ingredients - \- cornmeal - \- all-purpose flour - \- baking powder - \- salt - \- cayenne pepper - \- whole milk - \- vegetable oil - \- egg - 1.50 cup sharp cheddar cheese ## Equipment - oven - muffin tin - large - medium ## Instructions 1 Preheat the oven to 400 F and grease a muffin tin or line with paper liners. 2 In a large bowl, whisk together the cornmeal , all-purpose flour , baking powder , salt , and cayenne pepper . 3 In another medium bowl, combine the whole milk , vegetable oil , and egg . Whisk until well blended. 4 Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. 5 Fold in 1 cup sharp cheddar cheese of the grated cheese. Note For a spicier version, add a finely chopped jalapeno to the batter or use pepper jack cheese instead of cheddar. 6 Divide the batter evenly among the muffin cups, filling each about 3/4 full. 7 Sprinkle the remaining 0.50 cup sharp cheddar cheese on top of the muffins. 8 Bake for 15-18 minutes , or until the edges are golden brown and a toothpick inserted into the center comes out clean. Note To keep the muffins moist, be careful not to overbake them. 9 Allow the muffins to cool in the pan for 5 minutes before removing and serving. Note These muffins pair perfectly with chili, soups, or stews. Note You can use yellow or white cornmeal, depending on your preference. View Cooklang Source recipe.cook ``` --- title: Cheesy Cornbread Muffins description: "Savory cornbread muffins loaded with sharp cheddar cheese, moist and tender with a crispy cheesy top." servings: 12 total time: 35 minutes prep time: 15 minutes cook time: 18 minutes tags: [cornbread, muffins, cheese, baking, side] cuisine: American difficulty: easy rating: 4.5 --- Preheat the #oven{} to 400F and grease a #muffin tin{12-cup} or line with paper liners. In a #large bowl, whisk together the @cornmeal{}, @all-purpose flour{}, @baking powder{}, @salt{}, and @cayenne pepper{}. In another #medium bowl, combine the @whole milk{}, @vegetable oil{}, and @egg{}. Whisk until well blended. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Fold in @sharp cheddar cheese{1%cup} of the grated cheese. > For a spicier version, add a finely chopped jalapeno to the batter or use pepper jack cheese instead of cheddar. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the remaining @sharp cheddar cheese{0.5%cup} on top of the muffins. Bake for ~{15-18%minutes}, or until the edges are golden brown and a toothpick inserted into the center comes out clean. > To keep the muffins moist, be careful not to overbake them. Allow the muffins to cool in the pan for ~{5%minutes} before removing and serving. > These muffins pair perfectly with chili, soups, or stews. > You can use yellow or white cornmeal, depending on your preference. ```