Two Peas and Their Pod

Cheddar Rosemary Corn Muffins

I am a little upset with the weather this week. We were enjoying beautiful fall days and then all of a sudden, BOOM. Winter decides to make an appearance. It is still October. I am not ready to see the white stuff falling from the sky. And I am especially not ready to drive in the snow and shovel the driveway. Ok, I really don’t shovel the driveway. Luckily, Josh loves the snow and takes care of that chore. I am still not happy though.

The only good thing about the snow is staying indoors and warming up with tasty food. I made a big pot of Vegetable Quinoa Soup and Cheddar Rosemary Corn Muffins. The Cheddar Rosemary Corn Muffins were the perfect side dish to our hearty soup.

I love making corn muffins because they are so easy. You don’t have to mess with yeast and they only take about 15 minutes to bake. Plus, you only need two bowls-one for the dry ingredients (Gold Medal flour, cornmeal, baking powder, etc.) and one for the liquid ingredients (buttermilk, eggs, oil, etc). Combine both and you have corn muffin batter from scratch in no time. No box mixes needed!

I did kick these corn muffins up a notch. I brought our rosemary in before it snowed and saw it sitting in the windowsill. I thought it would be a great addition to the corn muffins. I also shredded some white cheddar cheese to toss in. Suddenly, 15 minutes seemed like an eternity. I was soooo anxious to taste a corn muffin!

As soon as the muffins were done baking, I pulled one apart and gave Josh half. Caleb saw us eating the corn muffin and crawled over as fast as he could for a taste. I gave him a little bite and he loved it.

For dinner, we dunked the corn muffins in our soup. We all loved the Cheddar Rosemary Corn Muffins. I hope winter is short, but if I can eat these corn muffins all winter long, maybe I will survive:)

Cheddar Rosemary Corn Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Easy corn muffins jazzed up with fresh rosemary and cheddar cheese!


1 cup all-purpose Gold Medal flour
1 cup course ground yellow cornmeal
4 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon chopped fresh rosemary
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
2 large eggs
1/2 cup fresh or frozen corn kernels
1 cup shredded Cheddar Cheese (we used Tillamook White Medium Cheddar)


1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and fresh rosemary. Set aside.

3. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. Fold in the corn and cheddar cheese. Divide the batter evenly among the muffin cups.

4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

Note-we used white cheddar cheese, but feel free to use your favorite cheddar.

If you like these Cheddar Rosemary Corn Muffins, you might also like:

This post is in partnership with Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour. Check out our Farm to Table Event in Kansas City with Gold Medal Flour. 

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46 Responses to “Cheddar Rosemary Corn Muffins”

  1. Jessica — October 26, 2012 @ 3:46 am

    Mmm, corn muffins, soup, and snow sounds lovely. I’m sorry that fall left so quickly for you guys, but enjoy that snow – I’d love a bit of snow right about now!

  2. Erica — October 26, 2012 @ 4:48 am

    oh man :( Stay warm! I’m actually making corn bead for chili today! I was thinking plain, but cheese may be a nice adder

  3. Yummy! I love corn muffins! I haven’t made them in so long! I need to make these, they would go perfect with tonights dinner!!!

  4. Norma — October 26, 2012 @ 7:14 am

    Ok, I have a silly question…You have frozen corn kernels as one of the ingredients, but in the instructions it doesn’t say when to add them in. I’m assuming with the cheese? These muffins sound so good. I think they’d be good with chili or another bean dish as well as your soup. Gotta try these soon.

    • Two Peas replied: — October 26th, 2012 @ 8:42 am

      Yes, add the corn with the cheese. Sorry about that! I updated the recipe. Enjoy the muffins.

  5. Ashley P — October 26, 2012 @ 8:22 am

    I have the same question as Norma! This recipe came at a perfect time because I have buttermilk to use up!

  6. Jen @ Savory Simple — October 26, 2012 @ 8:27 am

    I’m not ready for winter yet either. I hope this impending east coast storm isn’t as bad as some predictions! These muffins sound wonderful.

  7. Ashley P — October 26, 2012 @ 8:31 am

    I have the same question as Norma! This recipe came at the perfect time because I have some buttermilk to use up!

    • Two Peas replied: — October 26th, 2012 @ 8:41 am

      Thanks for catching that. Yes, fold in the corn with the cheese. I updated the recipe!

  8. Abby@ Totes Delish — October 26, 2012 @ 8:53 am

    Corn muffins and soup are the perfect combo on a cold day! Love this recipe : )

  9. Cookin' Canuck — October 26, 2012 @ 8:58 am

    That snow really caught me off-guard, too. I’m not ready for winter! Rosemary & cheddar are such a fantastic combination together.

  10. Tracey — October 26, 2012 @ 8:59 am

    These sound great Maria! Corn muffins are one of my faves, love the way your jazzed them up!

  11. Jill — October 26, 2012 @ 9:41 am

    I really, really love corn bread/muffins. These look fab!

  12. Mi Vida en un Dulce — October 26, 2012 @ 9:45 am

    Your recipe comes perfect.
    In Peru, it’s not common to have this kind of muffins, you know, not sweet muffins, we always see on TV corn muffins but we just don’t bake. But a couple of days ago, one of my followers asked me for this kind of muffins, so if you don’t mind, I will try to make a Peruvian version of it.

  13. bridget {bake at 350} — October 26, 2012 @ 9:54 am

    Oh my gosh….those sound AMAZING!!!!!

    PS…send some of that cold down south!

  14. Amanda — October 26, 2012 @ 9:56 am

    Love the addition of rosemary in corn muffins, sounds great!

  15. Heather (Heather's Dish) — October 26, 2012 @ 10:06 am

    i’m in love with the addition of rosemary!

  16. HeatherChristo — October 26, 2012 @ 10:36 am

    These look so great. I am always looking for new savory muffins and breads for winter soup!

  17. Emily @ She Makes and Bakes — October 26, 2012 @ 10:38 am

    I feel the same way…we got the snow in Colorado right after you guys did, and it’s brutal. I’m not ready. Bring back the warm temps and the sun…although the weather is a great excuse to make these muffins. They look great!

  18. I woke up to snow in Colorado this morning, I am not ready for it! Tomorrow and this weekend is supposed to be in the 60’s, so it will disappear, but it is just a reminder of what is to come!
    Love these muffins, the rosemary is a great addition!

  19. Jenna — October 26, 2012 @ 11:15 am

    I know how you feel about the weather! I’m not ready for winter. Love these delicate corn meal muffins

  20. Karly — October 26, 2012 @ 12:12 pm

    I’m not ready for snow either. Yesterday morning I was complaining that it was so hot and humid and about 4 hours later it was freezing out! I think winter is here now. :(

    Love these muffins. They’d sure warm me up!

  21. Stephanie — October 26, 2012 @ 12:21 pm

    I cried when it snowed on September 25th this year in Utah. It seems like it’s been snowing earlier and earlier every year. I’m not into snow unless it’s around Christmas!! >_<

    Luckily, we all have your cheddar rosemary corn muffins to partake in while watching the snow fall outside..

  22. Christy@SweetandSavoring — October 26, 2012 @ 12:55 pm

    I love it! Instant favorite :)

    Autumn should indeed last longer. Possible snow is predicted for us early next week :\

  23. Suzanne — October 26, 2012 @ 1:43 pm

    A question about the rosemary. I also have my rosemary outside and thought about bringing it in. It is a medium-large pot though so wouldn’t fit in the windowsill. Do you have any suggestions about what I could do? Split it into smaller pots?

  24. Katie @ Blonde Ambition — October 26, 2012 @ 3:33 pm

    I’ve never thought of adding rosemary to corn muffins! I have definitely added cheddar though, and I know that’s a winner :) Sounds delish!

  25. Cassie | Bake Your Day — October 26, 2012 @ 5:24 pm

    These are amazing! Nothing like rosemary!

  26. Bev @ Bev Cooks — October 26, 2012 @ 5:49 pm

    Giiiiirl, yes. I JUST made some last week with goat cheese. But cheddar? Killing me softly.

  27. Valerie — October 26, 2012 @ 5:54 pm

    We’re experiencing the complete opposite in the Mitten state. Yesterday it reached the upper 70’s! I’m not complaining. I know how fickle mother nature can be this time of year. Hopefully everyone will be able to enjoy a long, mild fall. 😀

    These muffins sound sublime! I’m all about tossing rosemary into just about anything.

  28. Marla Meridith — October 26, 2012 @ 8:38 pm

    I LOVE the sweet/savory combo in these muffins!

  29. Joanne — October 26, 2012 @ 8:56 pm

    I LOVE this rosemary infusion! What a great fall meal you made to accompany these!

  30. jaime @ sweet road — October 27, 2012 @ 1:15 am

    I immediately zoom in to every recipe I can find using rosemary. I’m addicted, I can’t help it. Then the addition of cheese here… wow.

  31. anyone4curryandotherthings — October 27, 2012 @ 10:49 am

    Cheese and Rosemary – a winner! Thank you. We are not too much into sweet things, hot and spicy and general savoury – yes. Love to see more of you. Thank you. Ciao Carina

  32. Lauren @ Part Time House Wife — October 27, 2012 @ 11:35 am

    I had no idea corn muffins were so easy! I don’t usally crave corn bread but with rosemary in it… that’s a different story! I brought my rosemary in too! It’s in a vase along our window, LOVE smelling it everyday.

  33. Lori — October 27, 2012 @ 6:03 pm

    Our weather has taken a drastic turn too. I love autumn, but I’m afraid we are getting much closer to winter too quickly! I will say it is perfect for cornbread though. I love the idea of the cheddar and rosemary together. Yum!

  34. Rachael {SimplyFreshCooking} — October 28, 2012 @ 2:27 pm

    Totally yum! I could go for a bowl of that soup with a side of these muffins!

  35. AmyRuth — October 28, 2012 @ 5:04 pm

    Both Looks & Sounds right up my alley. That’ time of year, ya know.

    PS when your little pea is old enough for school (blink of an eye) the best advocate for his education is you and lots of volunteer hours! Making a presence… you probably know the drill. No matter how many dollars an educator has the best glue is you. If you care they will care about your child. Mine are old he he

    Love you blog

  36. nest of posies — October 29, 2012 @ 10:06 am

    love the idea of rosemary in the muffins!

  37. Dede — October 31, 2012 @ 2:41 pm

    This is PERFECT timing with this recipe :)
    My husband and I were just talking about needing a “cornbread” to go along with the chili he is making on Saturday and HERE we go!!

    Can not wait to try this, hope it will taste as good GF :)

    Thank you

  38. Greta @ Staying Lost — November 4, 2012 @ 10:33 pm

    I made these last night, and they were delicious! Just the right amount of sweet and savory.

    • Two Peas replied: — November 5th, 2012 @ 7:01 am

      Glad you enjoyed the muffins!

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  40. Krista — January 27, 2013 @ 7:29 pm

    Made these tonight to go with chili. A huge hit! I made them into mini muffins and our two year old loved them.

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