Made with simple ingredients, these Cheese and Corn Muffins make a great side dish or savoury lunchbox treat! Enjoy these savoury muffins any time of the day, plus they are freezer friendly too. Both regular and Thermomix cooking instructions can be found in the recipe card below.
My boys love anything with corn and/or cheese it in, so I knew these Cheese and Corn Muffins were going to be a hit with them! While they enjoy them as a snack or lunchbox treat, these muffins also go perfectly served with soup or a casserole – especially this Slow Cooked Curried Beef and Vegetables!
You will love:
Quick to prepare – these savoury cheese and corn muffins can be prepared in under 10 minutes.
Versatile – easily double this recipe if feeding a crowd. Please note if you are making this recipe using a Thermomix, please ensure you do not exceed the maximum capacity of your machine.
Freezer friendly – store cooked muffins in the freezer for up to three months.
Ingredients
Please note you will find the full list of ingredients and quantities required in the recipe card below.
To make these savoury Cheese and Corn Muffins you will need: self-raising flour, tasty (cheddar) cheese, parmesan cheese, onion flakes, garlic, milk, butter, eggs and corn kernels. Either fresh or tinned corn kernels can be used.
How to make Savoury Cheese and Corn Muffins
Step 1. Line 2 x 12 hole muffin trays with paper cases and set aside until needed.
Step 2. Place the self-raising flour, grated cheeses, onion flakes garlic and corn in a large bowl.
Step 3. Add the melted butter, eggs and milk and stir until the mixture has just combined.
Step 4. Divide the mixture between the prepared muffins trays before placing into the oven to bake until just golden and cooked through when tested with a skewer.
Recipe Hints and Tips
Garnish with a sprig of parsley before placing into the oven if desired.
You can also use either tinned or fresh corn for this recipe, it really doesn’t matter!
Store cooked muffins in an airtight container at room temperature and enjoy within three days. You can store savoury muffins in the fridge and enjoy them within four – five days.
These muffins are also freezer friendly, making them a handy snack to fill hungry little tummies.
This recipe will make approximately 24 Cheese and Corn Muffins, however you can also use a mini muffin tray and you will get around 48 mini muffins – if you do cook small muffins, just make sure you check on them after they have been in the oven for 10 minutes or so, as the cooking time will obviously be a lot less than full sized muffins.
Frequently Asked Questions
Savoury Muffins are best consumed within 3 days when stored at room temperature in an air tight container. They can also be frozen and stored for up to three months
Savoury muffins are best stored in an airtight container at room temperature for up to three days.
More Easy Muffin Recipes
- Apple Muffins
- Banana and Chocolate Chip Muffins
- Raisin Muffins
- Carrot Cake Muffins
- Ham & Cheese Muffins
- Pumpkin and Oat Muffins
- ABCD Muffins
- Blueberry Muffins
Looking for even more?
You can find even more delicious and easy recipes in our books and eBooks – shop the range here.
Cheese and Corn Muffins
Equipment
- 2 x Muffin Trays
Ingredients
- 2 cups self raising flour 300 grams
- 1 tablespoon onion flakes
- 1 teaspoon garlic powder
- 1 cup grated tasty cheese 80 grams
- ½ cup grated parmesan cheese 40 grams
- 1 cup corn kernels 200 grams
- 2 eggs 70 gram eggs
- 75 grams butter melted
- ¾ cup milk 180 grams
- 2 tablespoon parsley finely chopped – optional
Instructions
- Preheat your oven to 190 degrees celsius (fan-forced) and line 2 x 12 hole muffin tin with paper cases.
- Place the self raising flour, onion flakes, garlic powder, salt and pepper, corn kernels, tasty cheese and parmesan cheese into a large bowl and stir to combine.
- Add the melted butter, eggs and milk and stir through until just combined.
- Divide the mixture between the paper muffin cases and top with a little extra parmesan cheese and chopped parsley.
- Bake for 20 minutes or until golden and cook through when tested with a skewer.
Thermomix Instructions
- Preheat your oven to 190 degrees celsius (fan-forced) and line 2 x 12 hole muffin tin with paper cases.
- Place the tasty and parmesan cheese into your Thermomix bowl and mix for 8 seconds on speed 8 to grate. Transfer to a separate bowl and set aside until needed.
- Add the butter to your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2 to melt.
- Add the self raising flour, onion flakes, garlic powder, corn kernels, eggs and milk along with all bar approximately 30g of the grated cheese and mix for 10 seconds, speed 4 on REVERSE.
- Scrape down the sides of your Thermomix bowl and mix for a further 5 seconds, speed 5 on REVERSE.
- Divide the mixture between the paper muffin cases and top with a little extra grated cheese and chopped parsley.
- Bake for 20 minutes or until golden and cook through when tested with a skewer.
Val
Just made these….added spring onion and ham….so yummy! Can’t stop eating them!!!
Lisa
I enjoyed making these and they tasted pretty good as well. My only suggestion for next time I make them is to add a little bit more milk as I found the mixture to be a bit dry.
They tasted like savoury scones so were a winner.