Corn Muffins Recipe

This Parmesan Corn Muffins Recipe is made with fine corn meal, buttermilk, extra-virgin olive oil, parmesan cheese and chives. These buttermilk cornbread muffins are fluffy, moist and every bite is loaded with flavor. 

Serve these parmesan corn muffins instead of garlic bread with your next Italian meal, soup or salad. Serve them warm from the oven and watch them disappear. These muffins are also elegant enough to serve for Sunday dinners, special occasions and holiday feasts.

Why You Will Love This Recipe

• Great Flavor.  These buttermilk cornbread muffins are fluffy and moist and they taste amazing.
• Shareworthy. These corn muffins are great to serve with Italian dinners, soups, salads and roast turkey for family dinners, special occasions and holiday feasts.
• Easy To Make. This recipe is super easy to make. Prep time is about 10 minutes and cook time is about 15 minutes.

Corn Muffins Recipe Ingredients

• Flour AND Cornmeal. Use all-purpose flour and finely ground yellow cornmeal. Don’t use coarsely ground corn meal.
• Sugar. We add just a little granulated sugar for a hint of sweetness.
• Baking Powder, Baking Soda And Salt. Make sure you have fresh baking soda and baking powder.
• Buttermilk. We use full fat buttermilk for these muffins.
• Extra-Virgin Olive Oil. We use extra-virgin olive oil instead of butter for these muffins. We also brush the muffin liners with extra-virgin olive oil, but you can use a cooking oil spray instead of the olive oil if you like.
• Cheese. We use finely grated parmesan cheese.
• Chives. Use fresh chives. They add a lot of flavor to these muffins.
• Red Pepper Flakes. These also add a little flavor. 

Find printable recipe with the measurements below.

Variations

• Use Parmigiano-Reggiano cheese instead of parmesan cheese.
• Swap out the parmesan cheese and use sharp cheddar cheese instead. If you go with cheddar, you can then swap out the chives and add finely chopped cooked bacon instead.

How To Make Buttermilk Cornbread Muffins

1. Preheat Oven. Preheat oven to 350°F. Line with muffin liners and either brush the liners lightly with olive oil or spray them with cooking spray.
2. Combine Dry Ingredients. In a large bowl, whisk together the flour, cornmeal, sugar, salt baking powder and baking soda.
3. Combine Wet Ingredients. In a separate bowl, whisk together the buttermilk, olive oil and egg.
4. Blend All Ingredients. Gradually add the wet ingredients to the dry ingredients, mixing just until incorporated. Be careful not to over-mix. Fold in the finely grated cheese, chives and red pepper flakes.
5. Fill Muffin Tins. Using a large ice cream scoop, scoop the batter into 12 prepared muffin cups. Sprinkle a pinch of finely grated cheese over the top of the muffin batter if you like.
6. Bake Muffins. Place the muffin pan in the oven and bake for 13-15 minutes, or until golden and a toothpick inserted in the center of a muffin comes out  clean with some moist crumbs sticking to the toothpick. Remove the pan from the oven and let the muffins cool for 5 minutes in the muffin pan before transferring to a wire cooling rack.

Serving Suggestions

• Butter. Serve with softened butter or our Roasted Garlic Butter or our Honey Butter.
• Chicken. Bruschetta Chicken, One Pan Italian Chicken, Italian Dressing Chicken, Grilled Lemon Chicken, Air Fryer Chicken Thighs, and Boursin Chicken.
• Soup.  Creamy Parmesan Italian Sausage Soup, Italian Sausage Vegetable Soup, Easy Chicken Tortellini Soup and Zuppa Toscana.
• Salads.  Three Bean Salad, Pizza Salad, Chopped Salad, Italian Chopped Salad, Italian White Bean Salad and Lemon Arugula Salad.
• Roast Turkey. Roast Turkey Breast.

Storing Leftover Cornbread

Store leftover cornbread in an airtight container. If properly stored, it can last up to 3 days at room temperature, and 3-5 days if stored in the refrigerator. 

More Corn Recipes

• Jalapeno Cornbread Muffins
• Mexican Cornbread
• Creamed Corn
• Southern Cornbread
• Corn Rice
• Sweet Cornbread
• Corn Succotash
• Skillet Corn

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Yield: 12 servings

Corn Muffins Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

This Parmesan Corn Muffins Recipe is made with fine corn meal, buttermilk, extra-virgin olive oil, parmesan cheese and chives. These buttermilk cornbread muffins are fluffy, moist and every bite is loaded with flavor. 

Ingredients

• 1-1/4 cups full fat buttermilk
• 1/4 cup extra-virgin olive oil
• 1 large egg, lightly beaten
• 1 cup all purpose flour
• 3/4 cup fine yellow cornmeal
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup finely grated Parmesan cheese
• 1/4 cup chopped fresh chives
• 1/4 teaspoon red pepper flakes
• Extra-virgin olive oil or Cooking Spray

Instructions

1. Preheat oven to 350°F. Line a muffin tin with muffin liners. Brush the insides of the muffin liners lightly with extra-virgin olive oil or use cooking oil spray.
2. To make finely grated parmesan cheese, cut the parmesan into small chunks and then add the chunks to a blender or NutriBullet and blend for 5-10 seconds or until the parmesan cheese is finely chopped so it’s almost powder-like.
3. In a large bowl, whisk together the buttermilk, olive oil and egg.
4. In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the center of the flour mixture and gradually add the buttermilk mixture until it's moist. Fold in the finely grated cheese, chopped chives and red pepper flakes.
5. Using a large ice cream scoop, scoop the batter into 12 prepared muffin cups. Sprinkle a pinch of additional finely grated cheese over the top of the muffin batter if you like.
6. Place the muffin pan in the oven and bake for 13-16 minutes, or until golden and a toothpick inserted in the center of a muffin comes out  clean with some moist crumbs sticking to the toothpick. Remove the muffin pan from the oven and let the muffins cool for 5 minutes in the muffin pan before transferring to a wire cooling rack.

Notes

Variations

• Use Parmigiano-Reggiano cheese instead of parmesan cheese.
• Swap out the parmesan cheese and use sharp cheddar cheese instead. If you go with cheddar, you can then swap out the chives and add finely chopped cooked bacon instead.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 23mgSodium: 370mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 5g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.