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Cheese Stuffed Corn Muffins

By: Erin Jeanne McDowell & photography by Mark Weinberg

Cheese-stuffed corn muffins are a delicious and easy-to-make recipe. Enjoy the cheesy flavor of Tillamook® cheese in this simple, yet flavorful, muffin recipe.

50min serves 12

Ingredients

  • 10 tbsp Tillamook Extra Creamy Unsalted Butter, melted

  • 10 oz of Tillamook Sharp Cheddar Cheese (cut into 1 in cubes)

  • 3 tbsp neutral oil (such as canola or vegetable)

  • 1⁄4 packed cup light brown sugar

  • 1 large egg, at room temperature

  • 1 1⁄4cups yellow cornmeal

  • 1 1⁄4cups all-purpose flour

  • 4 tsp baking powder

  • 1⁄2tsp baking soda

  • 1 1⁄2tsp fine sea salt

  • 1 cup buttermilk, at room temperature

  • 3⁄4cup corn kernels (optional; drained well if canned, thawed if frozen)

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  1. Preheat the oven to 400°F/205°C with a rack in the center. Lightly grease the cavities of a muffin pan or line with muffin liners.

  2. In a medium bowl, whisk the melted butter and oil together. Add the brown sugar, whisking to combine. Add the egg and whisk well to combine.

  3. In another medium bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt until well combined. Add half of this mixture to the butter/oil and mix with a spatula to combine. Add half of the buttermilk, mixing to incorporate. Add the remaining flour mixture and then the remaining buttermilk, mixing just until uniformly combined. Fold in the corn kernels, if using.

  4. Scoop about half the batter into the pan, filling each cavity about half full. Press one cheddar cheese cube into the center of each muffin cup, then use the remaining batter to cover the cheese completely.

  5. Bake for 5 minutes, then lower the oven temperature to 375°F/190°C and bake for 18 to 22 minutes more, until the edges of the muffins are golden brown and a toothpick inserted into the center of one comes out clean or with a few moist crumbs clinging to it.

  6. Let cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.

  • Extra Creamy Unsalted Butter

    Tillamook Extra Creamy Unsalted Butter

  • Sharp Cheddar Cheese Block

    Tillamook Sharp Cheddar

Meet the chef

Erin Jeanne McDowell

Erin Jeanne McDowell is an author and video host specializing in all things baking. Her first book, The Fearless Baker, was named one of the best baking books of the year (2017) by The New York Times. Her second, The Book on Pie, is a New York Times Bestseller. Her newest book, Savory Baking, is all about translating a love of baking to every meal of the day - not just dessert! She hosts the award-winning series Bake it Up a Notch for Food52, where she teaches in-depth baking lessons and troubleshoots common issues. Her work has appeared in The New York Times, Washington Post, Food Network, Bon Appetit, and more.

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