Cheese Stuffed Mini Corn Muffins
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Cheese-Stuffed Mini Corn Muffins


  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons salt
  • 3 tablespoons sugar
  • 2 teaspoons chopped fresh rosemary
  • 2 eggs
  • 1 3/4 cups buttermilk
  • 6 tablespoons unsalted butter, melted
  • 4 ounces cheddar cheese cut into 16 cubes
  • Cooking spray


  • Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray.
  • In a large bowl, whisk together cornmeal, flour, baking powder, salt, sugar, and rosemary.
  • In a medium bowl, whisk together eggs, buttermilk, and butter until blended. Make a well in center of dry ingredients and pour egg mixture into well.
  • Fold dry ingredients into wet until blended with no lumps, but do not overmix.
  • Spoon batter into 16 mini-muffin cups, just enough to cover the bottom. Place one piece of cheese in each muffin cup. Spoon remaining batter on top of cheese. (Note- based on the size of your muffin tin, you may come out with more or less than 16 muffins.)
  • Place in oven and bake for 10-12 minutes, or until firm when lightly pressed on. Place pan on a wire rack and let cool for 5 minutes. Serve warm.