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Baking recipe · from the recipe book

Cheddar Cornmeal Muffins with Thyme

Golden, tender-crumbed muffins with a gentle cornmeal crunch, sharp cheddar pockets and an earthy thyme and black pepper finish.

Cheddar Cornmeal Muffins with Thyme

Ingredients

  • 1½ cups190 gAll-purpose flour
  • 1 cup120 gYellow cornmeal, whole-grain
  • 2 tbsp25 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tsp2 gDried thyme
  • 1¼ cups shredded140 gCheddar cheeseshredded
  • 1¼ cups (300 ml)300 gButtermilk, low-fatroom temperature
  • 2 large100 gEggsroom temperature
  • ⅓ cup75 gUnsalted buttermelted and cooled slightly

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners or grease the cups.
  2. Melt the butter and set it aside to cool slightly while you shred the cheddar.
  3. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda, salt, black pepper and thyme.
  4. Divide the cheddar: set aside one quarter for the tops and toss the remaining three quarters into the flour mixture to coat.
  5. In a second bowl, whisk the buttermilk and eggs, then whisk in the melted butter.
  6. Pour the buttermilk mixture into the flour mixture and fold gently until just combined; a few lumps are fine.
  7. Divide the batter among the muffin cups and sprinkle the reserved quarter of the cheddar over the tops.
  8. Bake 16 to 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan 5 minutes, then move to a rack and cool at least 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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