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Thyme and Four Cheese Mini Corn Muffins

45min prep: 2min cook: 43min

A fresh twist on the classic Southern corn muffin.Notes:

  1. This is a very versatile recipe. Feel free to substitute other melty cheeses or herbs! You can use fresh, canned or thawed frozen corn kernels. The recipe makes at least 40 muffins, so enjoy them all week long!

    This recipe has been shared with us from the Austin Food Blogger Alliance Cookbook, which can be purchased here.

Ingredients

Produce

  • Fresh Thyme — 2 Teaspoons

Cheese & Lunchmeat

  • Mexican Four-Cheese Blend — 1⁄4 Cup

Dairy & Eggs

  • Buttermilk — 1 Cup
  • Egg, Large — 1

Frozen

  • Corn, Frozen — 1 Cup

Spice & Baking

  • All Purpose Flour — 1 Cup
  • Baking Powder — 1 1⁄2 Teaspoons
  • Baking Soda — 1⁄4 Teaspoon
  • Cornmeal — 1 Cup
  • Kosher Salt — 1⁄4 Teaspoon
  • Sugar — 6 Tablespoons

Condiments, Oils & Dressings

  • Vegetable Oil — 1⁄4 Cup

Equipment

Condiments, Oils & Dressings

  • Cooking Spray

Kitchen Supplies

  • Toothpicks, Wooden

Appliances

  • Oven

Cooking Equipment

  • Baking Rack
  • Chef’s Knife
  • Cutting Board
  • Fine Mesh Strainer
  • Measuring Cups
  • Measuring Spoons
  • Mini Muffin Tin (Makes 24)
  • Mixing Bowl, Large
  • Mixing Bowl, Medium
  • Whisk

Prep Steps

  1. Mince fresh thyme leaves.

Cook Steps

  1. Preheat oven to 375 °F.
  2. Grease each muffin tin with cooking spray.
  3. Sift together flour, cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl.
  4. Whisk together the buttermilk, egg and oil in a medium-sized mixing bowl. Stir buttermilk mixture into the flour mixture until combined.
  5. Add the minced thyme, shredded cheese and corn and stir to combine.
  6. Fill muffin cups ½ to ¾ of the way, or about a tablespoon in each cup.
  7. Bake in preheated oven for [9-11 minutes], or until the tops are beginning to turn golden brown and a toothpick inserted comes out clean or with just a few crumbs.
  8. Allow muffins a few minutes to cool on a wire rack.
  9. Repeat baking process with the rest of the batter, baking for [9-11 minutes] until tops are golden brown and toothpick comes out clean.
  10. Serve thyme and four cheese mini corn muffins hot or cold. Enjoy!