A quick and simple Savoury Muffins recipe. Packed with Cheese and Sweetcorn, these vegetarian bakes make a brilliant lunchbox filler, picnic pack up or breakfast for kids and grown ups too.
Never have I EVER tested a recipe as many times before posting it as I have done with these Cheese & Sweet Corn Savoury Muffins. It’s a hard job, but someone has to do it, right?
I knew that they had the promise of being something wonderful. A pocket of sweet, salty, cheese goodness, waiting to be eaten warm with a hunk of butter. It took a lot of tries but HERE WE ARE MY FRIENDS. Finally, what I think, is the BEST Savoury Muffin recipe.
Let this be a lesson to us all. If at first you don’t succeed aim for more cheese.
Here’s why I think you’ll love them:
✅ Really easy to pull together batter.
✅ The freeze brilliantly, perfect to pull out for packed lunches, picnics or breakfasts.
✅ Kids LOVE them.
Ready for the next photo..? YESSSS. Everything is better with butter.
So in this recipe, I’ve kept the Savoury Muffins vegetarian and packed them with corn and cheese. There’s heaps of other options though:
Variations on the recipe:
- Bacon and Cheese Muffins – Add pieces of fried bacon.
- Savoury Muffins for Kids – If these are for very young children you can omit the salt. (They will be a little bland though, so do leave in if adults are eating these.)
- Spanakopita Muffins – Use spinach and feta in place of sweetcorn and cheddar.
- Cheese and Tomato Muffins – Add halved cherry tomatoes.
How to make these Savoury Muffins:
Mix your dry ingredients together in one bowl, and your wet ingredients in another.
Combine it all together, mix until totally combined and scoop into an oiled muffin tray.
Bake for about 20 minutes until golden and DELICIOUS smelling.
What can I do with these DELICIOUS Savoury Cheese Muffins?
- Cool them and pack into Tupperware or a sandwich bag and freeze for another day.
- Serve in packed lunch boxes.
- Have warmed in the microwave for 30 seconds, with a dollop of butter as an afternoon snack (my PERSONAL fave)
- Take on a picnic instead of soggy sandwiches.
- Serve as a breakfast on the go.
Top tips for making these muffins:
- Do use strong cheese, it gives all of the flavour.
- Allow the muffins to cool on a rack if you have one, it will stop them going soggy.
- I tend to store in the fridge, as they are quite dairy heavy. They are more tasty to eat at room temperature or BEST warm, blast them for 30 seconds in the microwave if possible.
- If you don’t have fresh chives, you can substitute in a finely chopped onion.
- You can use muffin cases in the tin, but I find that as long as I oil and use a non stick muffin tin, they come out fine. Getting them out of paper muffin cases is much harder!
What to use to make the Muffins:
Muffin Tin – Any 12 hole, fairly deep muffin tin (as opposed to a short, fairy cake type tin) is fine. The one in these photos is a ceramic muffin tin, which I really rate as NOTHING seems to stick to it. Here is a similar one on Amazon: Ceramic Non Stick Muffin Tray.
Ice Cream Scoop – You don’t need one, but I love using an old fashioned type ice cream scoop for muffins and cupcakes, to quickly and cleaning fill the tins. Here’s a set (ideal for cookies/muffins/cupcakes) on Amazon: 3 Ice Cream Scoops Set
In need of some more packed lunch inspiration?
George definitely approves of the muffins (and al fresco snack type dinners) 😍
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Savoury Muffins recipe. Please rate the recipe using the ⭐️ below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
Savoury Muffins with Cheese and Sweetcorn
Ingredients
Dry ingredients
- 250 g Self raising flour
- 1 tsp Baking powder
- 1 tsp Salt
- 200 g Grated cheese
- 160 g Can of Tinned Sweetcorn Drained
- 25 g Fresh chives Chopped finely
Wet ingredients
- 2 Eggs Beaten
- 100 ml Oil Sunflower or vegetable
- 250 ml Milk Semi skimmed or whole milk
Also
- 1 tbsp Oil to brush the tin
Optional
- Spring onions (green onions/scallions), red onion, cooked bacon, peppers, spinach
Instructions
- Preheat the oven to 200C.
- Brush the inside of a muffin tin well with oil.
- Mix all of the dry ingredients in one bowl.
- Mix all of the wet ingredients in a bowl or jug, and stir until well mixed.
- Plop the wet mixture into the dry and mix until totally combined. (Don't over mix, but do check thoroughly as there are often pockets of dry flour hiding!)
- Scoop into the 12 muffin holes and bake for 20 - 25 minutes or until golden brown.
Notes
- Be sure to use a STRONG cheese, I use an Extra Mature Cheddar. These muffins really need this to give flavour. (Parmesan would work really well too.)
- I like to reserve a handful of cheese from the main mixture and sprinkle on top of the scooped muffins.
- You can use muffin cases if you prefer but as these muffins don't have a huge amount of oil in the mixture, they can stick a little to the paper.
- Use a quite bland oil like sunflower or vegetable oil. I wouldn't recommend olive oil as the taste will be very strong.
- Do try to buy fresh chives, they really make the taste of this. If you don't have them, you can substitute a small, finely chopped red or white onion.
Georgette says
These muffins are so delicious and really easy to make. I made the cheese and sweetcorn version but can’t wait to try some of the other suggested variations.
Lauren says
Just made these and they have come out deliciously, I’m not sure they’ll last the day until the little ones get home!
Sarah Barnes says
Ahh hope you all enjoyed them Lauren.
Louise says
These are gorgeous! Just made them with my 5 year old.. going to use for lunchbox this week!
Thankyou
Aadila Goolam Hoosen says
Hi dear, i really want to try these out today but i have frozen corn, will that work?
Larissa says
You could totally use frozen corn but it won’t be as sweet as using tinned corn. Can add a Tbsp sugar if you like it a little sweeter.
Elizabeth says
So easy to make and absolutely Delicious… thanks for sharing your recipe
Kat says
Thank you for the recipe. These are so yummy! Hard not to eat them all.
I halved the batter and made mini muffins in silicone mould with our airfryer. 6mins on 200°.
Suzy says
Made these today with my 2 year old! Love the recipe, the muffins were so tasty! I did cheese and sweetcorn and added bacon! Yuuum
Vicki Musiello says
This cheese and corn muffin recipe was superb. I adapted it a little to make them gluten free, added some chilli flavouring and they came out perfectly & absolutely delicious!
Cass says
Sounds delicious with bacon. What conversion did you use with the gluten free adjustment?
Ellen L Foster says
Love love love these! I’m gluten free and gf flour worked just as well although I always add a touch extra because gf can be very runny! I didn’t put in salt because I try to have a low salt diet. I also added low salt bacon and spring onions. Absolutely delicious!
Zoe says
First time me and my little girl have made savoury muffins. We didn’t have sweet corn, but included ham and spring onion instead. They are perfectly light and so delicious. It’s going to be difficult to stop eating them! Thank you for the great recipe 🙂
Sandra Q says
Just made the cheese and sweetcorn muffins, lovely and full of favour!!!
Michele says
We absolutely love these muffins and I change the filling every time and just use whatever I have in! Always a hit thanks Sarah x
Sarah Barnes says
Hurrah! So happy to hear that!
Steph says
I juuuust made this recipe!
They were sooo yummy! right amount of moisture, just like the recipe says: use the right cheese!!
❤️
Katie says
Just made these for the first time. Did bacon, cheese and red onion! Excellent recipe. Thank you!
Kelly says
Hi!
I’m busy making these for myself and little ones, can’t wait to try them!
Can they be frozen once cooked? I’ve made a lot haha!
Thanks 😊
Sarah Barnes says
Yes, they freeze really well!
Viv R says
Really delicious. I made as mini loaves – so good. Definitely a go-to recipe. My friends are coming over for my birthday so including these in coffee morning spread. 😋
Evelyn Hamilton says
These were absolutely amazing – I needed to use up a tin of creamed sweetcorn and so used 200ml of that instead of the milk and the whole sweetcorn. Will be adding this to the recipe book! Thanks
Lucy says
I’ve just made these and they taste amazing!! So simple to make but really tasty. I added a teaspoon of mustard to the mix as well to add to the rarebit vibe!
Melanie Clark says
Home school baking and lockdown lunches are saved! Thank you so much, they’re delicious! We added some chopped chorizo and salami slices we had hanging about in the fridge 😋 xxx
HELEN MANSFIELD says
So delicious and also easy to make. Your muffins have really cheered a gloomy January lockdown day – the whole family have enjoyed. Thank you for the inspiration as always.
lucy Francois says
put in raw spinach, zucchini, feta and cheddar. absolute win@
Imogen Skinner says
I just made these, I used feta, sundried tomato and thyme instead, I love this recipe!
Claire B says
Totally scrumptious, easy to make and freeze ahead in a batch. I used dried parsley and a 50/50 mix of partisan and cheddar. Yum!
Hannah Ravalde says
I’ve made these a few times now and really enjoy them! Sometimes I follow your recipe with the basics and then just add whatever I have in the fridge to use up. I’ve varied it a bit with ham, spinach, parsley, hot sauce, Italian mixed herbs, paprika and different milks, and they’ve all been a success! I make a batch on a Sunday to have as a snack or lunch during the week. I reheat in the microwave and have with butter.
Ernesta says
These are my go to for an afternoon snack and everyone I have made these for love them! The recipe is so easy and they taste divine. I can’t get enough of these.
Rayna says
Amazing!! These are absolutely delicious. We made them 3 times now in the last week and a half, and shared with friends. Added bacon and spring onion (instead of chives) and sprinkled some cheese on top – so yummy. A favorite recipe in our household. Thank you.
Emma says
These are soooo addictive and sooo good. However, if I was to make them again, I’d leave out the salt because the cheese was plenty flavourful for me. Maybe English cheddar cheese is saltier than the cheese you used? Anyway, I will def try out the other combos too!
Lipaz says
Soo good! Can I leave it outside the fridge until tomorrow morning?
Bothriolepis says
I added golden berries as well and slivered almonds , bacon and shallots – just because they needed using up – yumm.
filiz says
amazing recipe!
Didnt have sweetcotn at home but tried with potatoes (grated!) I will try with olive oil next as we are mediterranerien 😉
jwrunning says
Great recipe. Try using olive oil with chili – trust me, you’ll love it…
Corina says
These came out wonderfully tasty and with a soft bread like texture😍 my almost 3 year and 15 month old scoffed 2 of these before they had the chance to cool off properly, they are that good! Thank you!
Gwendy says
The first time I made these savoury muffins was for a big family picnic. I doubled the recipe and substituted the sweetcorn with ham and sautéed onions. It was a HIT with everyone!!
The second time I made these, I doubled the recipe again to test how well they freeze. It worked fantatically!
I genuinely love this recipe, easy to make, you can add just about any combination of filling you like and voila, perfect savoury muffins, for now or anytime you want a snack ♡
NZ_Mum says
Best recipe! I added a a small amount of red onion and red sweet pepper, I also only had 300g can of creamed corn, so I reduced the amount of milk to 100ml – worked perfectly. I would recommend a strong cheddar cheese also and chives. Without them they may be a bit plain, but still delicious.
Saba says
They’re amazing! Can I freeze them?
Susie Mull says
I am not a baker in any way, but this recipe didn’t seem too daunting….they turned out beautifully and taste wonderful. Thank you for this! Next time I’ll add in extra flavors.
Yanna says
Wonderful recipe!!! I replaced the chives with extremely thinly sliced spearmint and everyone loved them! Also instead of milk I used buttermilk and they came out so fluffy! 🤩🤩🤩
Annabelle Smith says
Can I use creamed sweetcorn or must it be kernel corn ?
Sarah Barnes says
Hi Annabelle, I’m sorry we don’t have creamed corn in the UK so I haven’t tried it. If you do, please let me know!
Sophia says
Loved, loved this recipe….
I used sweet corn and added paprika and spinach.
Will definitely try other add in …..
So delicious and easy to make with whatever you have at home.
John says
These savoury muffins are gorgeous! It’s a great recipe that you can adapt to your taste…my family loves it.
Jacks says
Nice recipe must agree very strong cheese for flavour needed we used normal cheddar and was a bit lacking in flavour will do it next time with a stronger cheese as it was yummy but needed the extra something and i think that is it 🤗🤗🤗 overall easy recipe will make it again
Violetthevegan says
Veganized these using vegan alternatives and added a cheeky cube of chilli cheese into the middle of some of them and a cheeky blob of chutney in the other ones before baking. Then whilst warm I brushed with melted vegan butter and sprinkled on a little pinch of crushed Nutritional Yeast flakes+crushed chilli flakes. OMG!!!!!!!!! Didn’t even tell the kids I made them cus I’ve eaten the lot. 😉
Jane says
Hi
I used cheese, chives and marmite !
Added a tiny bit more flour to compensate for the marmite
Totally lush …
Louise says
is it 247 calories per muffin?
Renilla says
Delicious and so easy to make
Michelle Louise says
I make cheese, leek & Bacon ones normally but tonight I’m just doing a plain cheese and onion it’s 2 minutes past midnight and I’m starting now when you know you know i just fancy a snack and these will be in my hands within 30mins lol
Gwendy Lagendijk says
I have made these savoury muffins in multiple times and ways, and have always had fantastic results. Everyone loves these and I have passed on this recipe a few times – giving credit to Sarah and Taming Twins. Thank you so much for sharing this. ❤️
Ben says
I’ve just made these and they are ace!
Can I please ask some nutritional info pls? I’m not sure if the amounts are per muffin or per multiple portion 100g etc . I’m really after finding out how much salt is in each one..
Thank you!
Cay says
Fantastic, I made this recipe using gluten free flour ,almond milk and vegan cheese for my gluten/dairy intolerant partner and they were fab, will make again!
Meryl Bartho says
I have just made these – delicious! I used frozen sweetcorn and a bit of sugar. Will make them again. Thanks for sharing.
Tania Lombard says
I used the recipe. And oh its lovely! Perfect for lunchboxes and I can take to work! All the way from South Africa
Michelle says
I didn’t see the note about olive oil until the end of the recipe.. Hopefully it turns out ok 🙁
Michelle says
I didn’t see the note regarding how olive oil is not recommended until after I completed the recipe. We just completed a taste test and it tastes extremely delicious even though we used olive oil! Phew 🙂