Cheddar Rosemary Corn Muffins

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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

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

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
12 muffins

Ingredients

  • 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

Instructions

  1. 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. 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and fresh rosemary. Set aside.
  3. 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. 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.
  5. 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. 

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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. 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.

  3. 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.

  4. 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!

  5. 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..

  6. 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?

  7. 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.

  8. 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!

  9. 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

  10. 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

  11. We are still roasting here in Houston, so I’m a little jealous of my friends who live in cooler climates and get to experience Fall, but I wouldn’t be happy about snow in October either! The saving grace is all the cool weather food–you’re right about that! These muffins look wonderful! Corn muffins are one of my favorite things to make to eat with soup and I love the combination of cheddar and fresh rosemary. Sending you hugs! xo

  12. Will these muffins still come out if I omit the fresh/frozen corn? I love corn muffins, but not with actual corn kernels. Strange but true :)! Thanks!

  13. I finally got around to making these and am so happy I did! They’re amazing :)! I omitted the corn because I’m not a fan, and they came out just fine. I’ll be making these again and again!

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