Buttery Corn Muffins with Gruyère (For Chili & Soup)
These easy Corn Muffins with Gruyère are tender and buttery and absolutely perfect with a drizzle of honey or softened butter. Enjoy alongside a bowl of chili, soup, or stew, or serve as a side dish for Thanksgiving dinner! Make-ahead and freezer-friendly.
Servings: 12 muffins
Calories: 318kcal
Video
Equipment
Ingredients
- 1¾ cup (280g) finely ground yellow cornmeal
- 1 cup (120g) all-purpose flour
- ½ tsp freshly ground black pepper
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp Kosher salt
- 1¼ cup (306g) whole milk
- 1 cup (240g) sour cream or Greek yogurt, full fat
- 8 Tbsp (1 stick; 113g) unsalted butter melted and cooled slightly
- 3 Tbsp (38g) granulated sugar
- 2 large eggs
- 1 cup (100g) Gruyere cheese shredded, divided
- 2 Tbsp fresh sage finely chopped (thyme or rosemary are fine)
- 1 Tbsp chives thinly sliced
- For serving: butter, honey, and flaky sea salt
Instructions
- Prepare the pan. Place a rack in the top third of an oven, then preheat to 425°F/220°C. Line a standard 12-cup muffin tin with paper liners, then coat with nonstick spray.
- Mix the dry ingredients. In a large mixing bowl, whisk together 1¾ cup (280g) cornmeal, 1 cup (120g) flour, ½ tsp black pepper, 1½ tsp baking powder, 1 tsp baking soda, and 1 tsp Kosher salt.
- Mix the wet ingredients. In a separate mixing bowl, whisk together 1¼ cup whole milk (306g), 1 cup sour cream (or Greek yogurt; 240g), 8 Tbsp (113g) melted butter, 3 Tbsp sugar, and 2 large eggs until well combined.
- Combine wet and dry ingredients. Pour the dry ingredients into the bowl with the wet ingredients, along with 2 Tbsp chopped sage, 1 Tbsp chives, and ⅔ of the grated Gruyere (reserve the rest). Use a spatula to fold the mixture until the dry ingredients are well incorporated.
- Bake the corn muffins. Using a large cookie scoop, divide the batter evenly between the muffin tins. Sprinkle the remaining Gruyere on top of each corn muffin, then add a little cracked black pepper, if desired. Transfer to a preheated oven and bake for 14-17 minutes, rotating the pan halfway through cook time, until the tops have puffed up and are a light golden brown. Allow the corn muffins to cool for 5-10 minutes, then serve warm with butter or honey and a pinch of flaky sea salt.
Notes
- Make ahead & storage: Store corn muffins airtight at room temp for 2 days or refrigerate up to 5 days.
- Freezing: Freeze wrapped muffins up to 3 months.
- Variations: Swap Gruyère for white Cheddar, Asiago, or Fontina; add diced jalapeño for heat.
Nutrition
Serving: 1muffin | Calories: 318kcal | Carbohydrates: 30g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 505mg | Potassium: 176mg | Fiber: 3g | Sugar: 5g | Vitamin A: 552IU | Vitamin C: 0.3mg | Calcium: 208mg | Iron: 2mg
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