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Cornbread Herb Muffins are savory, tender muffins made with cornmeal and fresh herbs, creating a flavorful and rustic side dish that pairs perfectly with soups, stews, and roasted meals.

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tsp chopped fresh thyme
  • 2 tbsp honey
  • 1 cup milk
  • 1/3 cup vegetable oil or melted butter
  • 2 large eggs
  • 1/2 cup shredded cheddar cheese (optional)
  • 1 tbsp finely chopped green onions (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. Stir in the chopped parsley, chives, and thyme.
  4. In another bowl, whisk together the milk, vegetable oil or melted butter, eggs, and honey.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined.
  6. Fold in shredded cheddar cheese or green onions if using.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  8. Bake for 15–18 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
  10. Serve warm.

Notes

  • Dried herbs can be used instead of fresh; use about one-third of the amount.
  • Buttermilk can replace regular milk for a tangier flavor and softer texture.
  • Avoid overmixing the batter to keep the muffins tender.
  • Store muffins in an airtight container at room temperature for up to 2 days.
  • Freeze individually wrapped muffins for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/cornbread-herb-muffins/