Corn Cheddar Egg Muffins (Printable)

Fluffy muffins combining sweet corn, sharp cheddar, and eggs for a tasty start or snack.

# What You'll Need:

→ Dairy

01 - 1 cup shredded sharp cheddar cheese
02 - 1/2 cup whole milk

→ Eggs

03 - 6 large eggs

→ Vegetables

04 - 1 cup corn kernels (fresh, frozen, or canned and drained)
05 - 1/4 cup finely chopped scallions (optional)

→ Dry Ingredients

06 - 2 tablespoons all-purpose flour
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon ground black pepper

# Directions:

01 - Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
02 - In a large bowl, whisk together the eggs and milk until thoroughly blended.
03 - Fold in the cheddar cheese, corn kernels, and scallions if using.
04 - In a separate small bowl, mix the flour, baking powder, salt, and black pepper, then sprinkle over the egg mixture and gently stir to combine.
05 - Distribute the batter evenly among the muffin cups, filling each about three-quarters full.
06 - Bake for 20 to 22 minutes, until the muffins are set and lightly golden on top.
07 - Allow muffins to cool for a few minutes before removing from the tin. Serve warm or at room temperature.

# Expert Tips:

01 -
  • Mornings move a little smoother when you can grab a muffin that’s packed with breakfast essentials.
  • You can sneak in extra veggies or change up the cheese, making each batch feel just a bit different and exciting.
02 -
  • If you overmix once you add the flour, the muffins turn rubbery trust me, ignore the temptation.
  • Switching to parchment muffin liners saved me from scrubbing stuck-on bits for far too long.
03 -
  • Allowing the muffins to cool in the tin for just a bit keeps them from crumbling, and flavors meld perfectly as they rest.
  • Adding a tiny sprinkle of cheese on top before baking creates a perfectly crisp, golden crown.
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