Cheesy Garlic Herb Cornbread Muffins
Deliciously cheesy and herby cornbread muffins, perfect as a snack or side dish.
Ingredients
- 1.0 cup cornmeal
- 1.0 cup all-purpose flour
- 1.0 tablespoon baking powder
- 1.0 teaspoon salt
- 0.5 teaspoon baking soda
- 0.25 cup sugar
- 1.0 cup buttermilk
- 0.333 cup vegetable oil
- 2.0 large eggs
- 1.0 cup shredded sharp cheddar cheese
- 3.0 cloves garlic, minced
- 1.0 tablespoon fresh parsley, chopped
- 1.0 teaspoon fresh thyme leaves
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or spray it with non-stick cooking spray.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, baking soda, and sugar. Ensure the ingredients are well combined.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; it's okay if there are a few lumps left.
- Fold in the shredded cheddar cheese, minced garlic, parsley, and thyme until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Place in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm with butter or your favorite spread.
Notes
Adjust sugar for desired sweetness.