corn and cheese muffins

Light and Delicious Corn and Cheese Muffins

These light and delicious Corn and Cheese Muffins are a fantastic lunchbox addition. Swap out a sandwich for these savoury muffins or make them mini size for a bite size, flavour packed snack. 

Muffins are a serious staple in my house. They are so versatile, come together in no time at all. They are a great grab and go option and freezer friendly to boot. Really, what’s not to love about them? And I am sure you will love these Corn and Cheese Muffins.

close up image of corn and cheese muffins

It is just a pity that Mr 7 does not love savoury muffins 🙄. For this reason I often make some of the batch as mini Corn and Cheese Muffins so that way there is less waste and I am still exposing him to them. The twins quite like savoury muffins and so do hubby and I so at least we have these for our lunches. 

Freezing the Corn and Cheese Muffins

These muffins freeze well. To freeze, cool them completely then place into a reusable ziplock bag or container. You can freeze for two-three months. When you want to use them, either defrost overnight in the fridge or reheat in the microwave for 20-30 seconds, depending on your microwave. 

Serving Ideas 

You can serve these Corn and Cheese Muffins instead of a sandwich in the lunchbox. Or serve them with a soup for a hearty lunch or dinner. They would be delicious with my Creamy Tomato Soup. You could halve and spread with butter or with a herbed cream cheese would also also be delicious. To make a herbed cream cheese take two-three tablespoons of cream cheese and mix through soft herbs such as dill, chives or basil.

A Note on the Corn Kernels 

I use fresh corn kernels for these muffins. If fresh is not available I would recommend canned over frozen as I find frozen corn is a little tasteless. To prepare the corn for this recipe, I boil the corn on the cob for two-three minutes before cooling and slicing off the kernels. 

corn and cheese muffinsIf you love the sound of these Corn and Cheese Savoury Muffins why not try my delicious Roasted Pumpkin and Feta Muffins or these Cheese and Vegetable Lunchbox Muffins. If you prefer sweet muffins you will adore these delicious Strawberry and Sour Cream Muffins. Or if its corn that you love, why not try my Corn Fritters. They’re also great for school lunches or a quick and simple weeknight meal!  

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corn and cheese muffins

Light and Delicious Corn and Cheese Muffins

  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 18 muffins 1x
  • Category: Savoury Muffins
  • Method: Baking
  • Cuisine: Western

Description

These light and delicious Corn and Cheese Muffins are a fantastic lunchbox addition. Swap out a sandwich for these savoury muffins or make them mini size for a bite size, flavour packed snack.


Scale

Ingredients

  • 1 cup milk
  • 1/2 cup olive oil
  • 1/2 cup ricotta
  • 1 egg
  • 1/2 cup creamed corn
  • 1/2 cup corn kernels
  • 1/2 cup cheddar cheese
  • 1 spring onion finely chopped
  • 1 tbsp finely chopped chives
  • salt and pepper (optional)
  • 2 cups self raising flour

Instructions

  1. Preheat an oven to 180c line and grease and line your muffin tin
  2. Whisk the milk, oil, ricotta and egg to make a smooth liquid
  3. Add in the creamed corn, corn, cheese, spring onions chives and salt and pepper and stir to combine
  4. Carefully mix through the flour until just combined, ensuring you do not over-mix
  5. Spoon the mixture evenly into the prepared muffin tins
  6. Bake for around 15 to 18 minutes or until the muffin springs back when touched and a skewer inserted into the centre of the muffin comes out clean.
  7. Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely

Keywords: Savoury Muffins; Corn and Cheese Muffins; Muffins

I hope you enjoy this recipe for Corn and Cheese Muffins and please share your pictures with me on Instagram or Facebook

Happy baking,
Bernadette x

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2 Comments

  1. Hey! What can I replace ricotta and creamed corn with?
    Thanks!

    • You can replace the ricotta with greek yogurt or cottage cheese. I would probably not recommend substituting the creamed corn but if you need to you can add the same amount of corn kernels. You would probably need to add some more milk or greek yogurt/cottage cheese to as the creamed corn adds extra moistness to the bake. Thanks, Bernadette

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