Goat Cheese Chive Corn Muffins

Breakfast, Scones & Muffins

Muffin or cupcake? So many muffins skate that fine line between breakfast and dessert, am I right? Not mad at it. Not complaining…though some mornings I don’t want sweet. I don’t want dessert. I want something savory, delicious, cheesy and warm.

Enter: Goat Cheese Chive Corn Muffins.

Also!–don’t mean to be a debbie-downer on breakfast muffins–but sometimes I’m all psyched about making muffins, and so I do, and then I eat, like, two for breakfast and end up with a bunch leftover. Lame.

These muffins are pretty cool because they can dual as a breakfast snack or a dinner snack. Double-action muffins!

Like a uni-sex shirt or a camisole that can be worn to bed or out into public. Versatility is cool.

That’s what these muffins are like.

They come together in speed quickness. Two bowls: dry and wet ingredients. Throw those together and done. Boom. Muffin oven time.

There’s a few awesome things going on in these muffins. First, the goat cheese; it adds an awesome tangy, creaminess to the muffins, while the chives add a nice little freshness. The cornmeal isn’t, like, the star in these, but rather adds a nice texture.

In other non-related muffin news, I gave up my French press and swapped it for this nifty Chemex. I’d been meaning to do this for months but finally pulled the trigger, and I can confidently say that I’m never going back. I’m totally over the whole thick cup of coffee thing that a French press yields. I’m digging the clean, crisp cup of coffee from the Chemex. I’m growing up, guys! How do you make your coffee at home? What’s your tool?

Goat Cheese Chive Corn Muffins

Print this recipe!

3 cups all-purpose flour
2 tablespoons white granulated sugar
1 cup cornmeal
2 tablespoons baking powder
1 1/2 teaspoons sea-salt
2 cups whole milk
1/2 cup unsalted butter, melted and cooled
4 ounces goat cheese, softened
2 large eggs
4 tablespoons fresh chives, minced

1. Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and spray insides with non-stick spray.

2. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt.

3. In a separate bowl, combine the milk, melted butter, goat cheese and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Gently fold the chives into the batter until thoroughly combined. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

Recipe yields 12-14 muffins

Adapted from Ina Garten

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Leave a Reply

  • Reply emmycooks April 7, 2012 at 12:42 am

    These muffins look like they’d go great with a French press pot of coffee. πŸ™‚ I love my chewy coffee & don’t find cleanup hard, I just unscrew it all and pop it in the dishwasher every day. Also (this is the real reason I don’t switch), it has that metal frame supporting the glass. I’m sure I’d break a Chemex the first week.

  • Reply Jana @ delectablymine April 2, 2012 at 6:14 am

    Seeing as I love any and all muffins, I love cornmeal, I love goat cheese, and I love chives, this recipe looks amazing!

  • Reply Andrea March 27, 2012 at 9:06 am

    Hooooooly yum. I made this recipe, but stuck it into a loaf pan and increased the cooking time and served it with dinner. SO. GOOD. We have been happily eating it as leftovers for snacks/lunches/dinner for the last four days now. Thank you!!

    • Reply Adrianna March 28, 2012 at 6:23 pm

      High five. High five. High five! xx

  • Reply Caroll March 27, 2012 at 7:37 am

    I tried these muffins this weekend. I loved them and so did my picky husband! So yummy!

    • Reply Adrianna March 28, 2012 at 6:23 pm

      YAY! This makes me happy.

  • Reply Abbie March 26, 2012 at 1:12 pm

    Adrianna, I am newly obsessed with your blog. Your recipes are crazy drool worthy and I love your sense of humor and style. In a different life, we would totally be best friends. Keep up the awesomeness. (Also, I am a firm believer that being a brat is totally fine as long as you are aware, and apologize afterward if some unlucky person happens to witness/fall victim to the brat attack.)

    • Reply Adrianna March 26, 2012 at 4:17 pm

      Hi hi hi! Welcome. So glad you found me. We’re totally internet friends. This is what I call it.

  • Reply Let Me Eat Cake March 25, 2012 at 1:53 pm

    as much as i love sweets I often crave savory for breakfast and since i can’t eat eggs (don’t even get me started) these would be the perfect muffin. that and i LOVE corn even if it is just a texture and not the star of the show πŸ™‚

    • Reply Adrianna March 26, 2012 at 4:17 pm

      HAHA! I remember this hatred you have for eggs.

  • Reply Joyce March 25, 2012 at 9:24 am

    Mmmmm yummm

  • Reply Megan March 24, 2012 at 5:09 pm

    Chives and goat cheese are the best food couple! I need to make these for realz.

  • Reply Kelly@frugal foodie family March 24, 2012 at 2:00 pm

    OMG! These look incredible and I LOVE that you used goat cheese! Really I’m not sure you could go wrong putting goat cheese on ANYTHING. Heaven. Love it.

  • Reply France March 24, 2012 at 1:22 pm

    I’m not really into sweets at breakfast. Even pancakes I tend to eat with my hands like toast with just a little butter on them or with a fried egg on top. This is my type of breakfast. I bookmarked it to try. I like my french press. No I love my press. I’m the kind of girl that likes a spoon to stand straight up in it. I also like that I never run out of filters and there’s no waste.

  • Reply Tory Fisher March 23, 2012 at 11:29 pm

    Now those have inspired to me make my own muffins!!!
    Thank you

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