Cheesy Corn Muffins with Basil
These Cheesy Corn Muffins with Basil are the perfect savory side dish to pair with any meal. The basil addition gives these muffins a fresh taste, while the cheese offers a rich flavor---Easy, delicious, and ready in about 30-minutes.
Recipe slightly adapted from Margin Making Mom
Why I Love This Recipe
Honestly, this is one of those recipes to come back to time and time again. These muffins are the perfect balance of savory and sweet, plus, who can resist a warm muffin straight out of the oven. I always love when food looks pretty too, and these have such a lovely golden hue and herb-flecked look, they're as beautiful as they are delicious.
Simple Pantry Ingredients
You'll see that most of these ingredients are basic pantry and fridge staples. The only item you may need to run to the store for is basil, but you can certainly use other fresh or dried herbs on hand. See the full recipe details in the recipe card below.
- Dry Ingredients- All purpose flour (I have not made these with gluten-free flour) yellow corn meal, baking soda, baking powder, sugar, and salt.
- Wet ingredients- Egg, sour cream, butter, and milk.
- Additional add-ins- Sharp cheddar cheese, corn, and fresh basil.
How To Make Cheesy Corn Muffins with Basil
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Combine dry ingredients-In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Mix wet ingredients-In another bowl, whisk together the milk, eggs, melted butter, and sour cream.
- Combine-Pour the wet ingredients into the dry ingredients. Stir until just combined-don't overmix!
- Complete the batter-Stir in the shredded cheddar, corn, and chopped basil, making sure everything is evenly distributed.
- Fill muffin cups-Spoon the batter evenly into your prepared muffin tin.
- Bake for 25-minutes, or until the tops are golden and a toothpick comes out clean.
Tips and Variations
- Cheese swap: Try gruyere, pepper Jack, or mozzarella for a different flavor twist.
- Herb it up: No basil? Try fresh chives, parsley, thyme, or a mix of Italian herbs.
- Make it spicy: Add diced jalapeño, green chiles, or a pinch of cayenne to the batter.
Serving Ideas
These are truly best served warm out of the oven with a pat of butter and a drizzle of honey. They are also the perfect side for Chili, my Loaded Cauliflower Soup, or Oven Baked BBQ Chicken.
Cheesy Corn Muffins with Basil
Equipment
- 2 medium bowls
- 1 regular 12 cup muffin pan
Ingredients
- 2 cups all-purpose flour
- ¼ cup yellow corn meal
- 1 teaspoon granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg
- ¼ cup full-fat sour cream
- 1 cup milk, plus more if needed I use 2% cows milk
- ¼ cup butter, melted and slightly cooled
- 1 cup fresh, canned, or thawed corn
- ¼ cup fresh basil, chopped
- 1 cup sharp cheddar cheese, shredded
Instructions
Preheat oven to 375℉ and grease a regular size 12 cup muffin pan with cooking spray or use liners.
- To a medium bowl combine 2 cups flour, ¼ cup corn meal, 1 tsp sugar, 1 ½ tsp baking powder, ½ tsp baking soda, and 1 tsp kosher salt.
- In a second medium bowl, use a whisk to combine 1 egg, ¼ cup sour cream, 1 cup milk, and ¼ cup melted butter.
- Pour the wet ingredients into the dry ingredients and use a large spoon to gently mix until just combined. Be careful not to overmix it. The batter will be on the thicker side and that's what you want. If it's too thick add a splash more milk.
- Next add 1 cup corn, ¼ cup basil, and 1 cup sharp cheddar cheese. Fold gently until just combined.
- Evenly distribute the muffin batter between your prepared 12 cup muffin pan. I use an ice cream scoop to ensure even measuring.
- Bake muffins in preheated oven for 25-30 minutes. Mine took exactly 25-minutes. They should be puffed and slightly golden on top. Use a toothpick to insert in the center--if it comes out clean the muffins are done. Cool in the pan for 5-minutes, then transfer to a cooling rack. Enjoy warm.
Notes
Nutrition
Try These Recipes Next!
If you love the sweet flavor of corn, you'll love these too! Zucchini Cornbread, Southwest Corn Chowder Baked Corn Casserole, Southwestern Corn Bread Layered Salad.
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