Best 2 Chive Corn Muffins Recipes

Chive corn muffins are a delightful combination of sweet and savory flavors, making them a versatile treat that can be enjoyed for breakfast, lunch, or dinner. Their fluffy texture and golden crust are sure to please, while the addition of chives adds a touch of sophistication and freshness. Whether you're looking for a quick and easy snack or a side dish to accompany a hearty meal, chive corn muffins are a delicious choice.

Here are our top 2 tried and tested recipes!

CHIVE-CORN MUFFINS

Chive-Corn Muffins image

Categories Bread Herb Vegetable Breakfast Brunch Bake Quick & Easy Yogurt Cornmeal Spice Corn Healthy Chive Bon Appétit

Yield Makes about 10 standard muffins or 30 mini-muffins

Number Of Ingredients 12

Ingredients

Nonstick vegetable oil spray
1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/4 cup chopped fresh chives
1 1/2 cups plain yogurt
2 large eggs
3 tablespoons unsalted butter, melted

Steps:

Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.

MUSHROOM CORN MUFFINS WITH CHIVE BUTTER

Mushroom Corn Muffins with Chive Butter image

In this unexpected combination, thyme and mushrooms tucked into a fine-textured cornbread muffin are enhanced with a smear of homemade chive butter. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Time 45m

Yield 1 dozen (1/2 cup chive butter).

Number Of Ingredients 13

Ingredients

6 tablespoons butter, melted, divided
1 cup chopped fresh mushrooms
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup 2% milk
1 tablespoon minced fresh thyme
CHIVE BUTTER:
1/2 cup butter, softened
2 tablespoons minced fresh chives

Steps:

Preheat oven to 400°. In a small skillet, heat 2 tablespoons melted butter over medium-high heat. Add mushrooms; cook and stir until tender., In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk, thyme and remaining melted butter until blended. Add to flour mixture; stir just until moistened. Fold in mushrooms., Fill greased or foil-lined muffin cups three-fourths full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack., Meanwhile, in a small bowl, mix softened butter and chives until blended. Serve with warm muffins.

Nutrition Facts :

Tips:

Use fresh chives for the best flavor. If you don't have fresh chives, you can use 1 teaspoon of dried chives.
Use canned or frozen corn kernels. If you use fresh corn, be sure to cook it before adding it to the muffin batter.
Be sure to mix the wet and dry ingredients separately before combining them. This will help to ensure that the muffins are light and fluffy.
Do not overmix the batter. Overmixing can result in tough muffins.
Fill the muffin tins about 2/3 full. If you fill them too full, the muffins will overflow.
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These chive corn muffins are a delicious and easy-to-make side dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover corn. Serve them warm with butter and honey, or with your favorite soup or stew.