Calling all cornbread lovers! If you're looking for a delicious and easy-to-make cornbread muffin recipe that's packed with flavor, look no further. Our cheese cumin onion seed cornbread muffins are the perfect addition to any meal. They're moist, fluffy, and loaded with cheesy goodness, with a hint of cumin and onion seed that adds a unique and savory touch. Whether you're serving them as a side dish or enjoying them as a snack, these muffins are sure to be a hit. So gather your ingredients and preheat your oven, because it's time to bake up a batch of these irresistible cheese cumin onion seed cornbread muffins!
Let's cook with our recipes!
CHEESY CORNBREAD MUFFINS
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
- Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
- Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
- Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
- For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.
CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER
Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.
Provided by Alexa Weibel
Categories breads, quick breads, appetizer, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
- Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
- In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
- Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
- Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.
CORNBREAD MUFFINS WITH CHEDDAR CHEESE
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!
Provided by Cinderella
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g
SAVORY CHEESE CORNBREAD MUFFINS
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. Grease a muffin tin or spray with baking spray.
- In a medium mixing bowl combine the flour, baking powder, table salt, sugar, and cornmeal. Blend well. Stir the shredded cheese into the flour mixture.
- In a separate bowl, whisk the egg. Add the milk and the melted butter or shortening and whisk to blend.
- When the oven has completely preheated, stir the egg and milk mixture into the flour mixture just until blended.
- Immediately fill the prepared muffin cups about two-thirds full and bake in the preheated oven for 17 to 22 minutes, or until golden brown.
- If desired, brush more melted butter over the tops of the hot muffins as soon as they come out of the oven.
- Enjoy!
Nutrition Facts : Calories 120 kcal, Carbohydrate 12 g, Cholesterol 31 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 311 mg, Sugar 2 g, Fat 6 g, ServingSize 12 servings, UnsaturatedFat 0 g
ONE-PAN CARROT & CUMIN SOUP
Warm up with a comforting bowl of carrot soup. We've used double cream for a velvety texture, and to carry the flavours of warming cumin and star anise.
Provided by Good Food team
Categories Lunch, Starter
Time 50m
Number Of Ingredients 9
Steps:
- Heat the butter in a deep saucepan over a medium heat until just starting to sizzle, then fry the cumin seeds until toasted and crackling.
- Add the onion, leek, garlic, star anise, carrots and a pinch of salt. Stir to coat. Cover, reduce the heat to low and cook gently for 15-20 mins, stirring occasionally until the vegetables have softened in their own steam.
- Pour over the stock and bring the mixture to a simmer, then continue to cook for 10 mins until the carrots are tender. Spoon 2 tbsp of the cream into a small dish and set aside, then pour the rest into the pan and bring back to the boil. Remove the star anise and use a hand blender to blitz the mixture until smooth and silky. Or, tip into a standard blender in batches and blitz before returning to the pan. For a really smooth soup, push through a sieve into a saucepan. At this stage, the soup can be cooled completely and chilled for up to three days or frozen for six months. Defrost fully before reheating. Reheat until piping hot over a low heat, then pour into bowls, drizzle with the reserved cream and scatter the extra cumin seeds on top. Serve with these cheese, cumin & onion seed cornbread muffins, if you like.
Nutrition Facts : Calories 185 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
CHICKPEA ONION MUFFINS WITH SESAME SEEDS AND CHEESE
Are you looking for a hearty, nutritious and yummy snack that is easy to prepare and sure to please your family?! Then maybe this recipe is right up your alley. It features flavourful chickpeas, nutty sesame seeds, a fruity tomato sauce, some onions, aromatic spices and a sprinkling of cheese. Sounds good?! Well, then what are you waiting for, give it a try! :)
Provided by Lalaloula
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- In a skillet dry toast the sesame seeds over medium heat until lightly browned and fragrant. Let cool.
- In a big bowl combine flour, sesame seeds and spices (garlic, cumin and chili powder).
- In a second bowl combine eggs, tomato sauce, oil and mashed chickpeas.
- Add to the dry ingredients and stir to combine. If dough is too dry, add a tbs or two more of tomato sauce. If dough is too wet, add a bit more flour. Do not overmix.
- Lastly fold in the shredded cheddar cheese and spring onion slices.
- Fill into prepared muffin tins and bake in the pre-heated oven at 180°C/350°F for 20-25 minutes or until skewer inserted in the middle of the muffins comes out clean.
- Enjoy! :).
Nutrition Facts : Calories 227.7, Fat 12.6, SaturatedFat 3, Cholesterol 42.7, Sodium 402.9, Carbohydrate 22.1, Fiber 2.4, Sugar 0.4, Protein 6.8
ONION CHEESE MUFFINS
These muffins are the perfect addition to brunch or a soup and salad meal. You can choose any block cheese you want.-Judy Johnson, Mundelein, Illinois
Provided by Taste of Home
Time 30m
Yield about 6 muffins.
Number Of Ingredients 7
Steps:
- Combine the baking mix and 1/2 cup of cheese in a large bowl; set aside. In a small bowl, beat egg and milk; set aside. In a small skillet, saute onion in butter until tender; add to egg mixture. Stir into cheese mixture just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Top with the sesame seeds and remaining cheese. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes. Serve warm.
Nutrition Facts :
CHEESE AND ONION MUFFINS
Make and share this Cheese and Onion Muffins recipe from Food.com.
Provided by Evie3234
Categories Quick Breads
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 8
Steps:
- Stir together the dry ingredients then stir in cheese.
- Combine the soup mix and milk.
- Let stand 5 minutes.
- Beat egg, milk mixture and oil and add to the dry ingredients mixing lightly just to combine.
- Spoon into well greased muffin trays and bake at 375F degrees for 15-20 minutes.
- Serve Hot.
Nutrition Facts : Calories 224.3, Fat 12.2, SaturatedFat 4.3, Cholesterol 40.7, Sodium 487.8, Carbohydrate 21.5, Fiber 0.8, Sugar 2.4, Protein 7.2
JUMBO ONION CHEESE MUFFINS
Chopped green onions and three types of cheese perk up these suppertime specialties. The large light-textured muffins have a golden look and savory flavor that's ideal with any entree. -Valerie Collier, Charleston, South Carolina
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, baking powder, pepper and nutmeg. In another bowl, combine the milk, butter and egg; stir into dry ingredients just until moistened. Fold in onions and cheeses. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 14g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 463mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 12g protein.
Tips:
- Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor. Fresh corn kernels and sweet onions are essential for this recipe.
- Seasoning: Don't be afraid to adjust the seasonings to your taste. Add more cumin or chili powder if you like a spicy kick, or more cheese for a cheesy bread. Parmesan cheese adds a salty, nutty flavor and a crispy texture to the muffin tops.
- Mixing: Don't overmix the batter. Overmixing can result in dense, dry muffins. Mix just until the ingredients are combined.
- Muffin Tins: Grease the muffin tins well to prevent the muffins from sticking. You can also use paper muffin liners for easy cleanup.
- Baking: Bake the muffins at a high temperature for a short period of time. This will help them rise and brown evenly. After baking, let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These cheese cumin onion seed cornbread muffins are a delicious and versatile side dish that can be served with a variety of meals. They are also a great snack or grab-and-go breakfast. With their moist, tender crumb, cheesy flavor, and crispy crust, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy bread recipe, give these cheese cumin onion seed cornbread muffins a try!
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