Corn, Cheddar, and Sun-Dried Tomato Muffins

Total Time
10 mins
25 mins

Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them

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  1. Preheat the oven to 400 degrees F.
  2. Butter a 12-cup muffin tin.
  3. Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
  4. Add the cheese, sun-dried tomatoes, and scallions and toss well.
  5. Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
  6. Add the wet ingredients to the dry and mix together just until a soft dough forms.
  7. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
  8. Bake until the tops start to brown slightly, 20 to 25 minutes.
  9. Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
  10. Serve warm or at room temperature.
  11. Cover and refrigerate for at least 2 hours or up to 2 days.
Most Helpful

3 5

These were good muffins, but a little greasy, even with subbing applesauce for about half of the butter/oil. I used nonhydrogenated tub margarine, nonfat milk, and less cheese. The muffins were a third of the fat (but didn't taste it). The batter was extremely liquidy, another reason to cut back on the oil/butter (the ratio of fat in this recipe is 4-5 times what is normal for muffins). I think the flavors (especially the sun dried tomatoes) give this the potential to be 4 stars, with a little tweaking.