Menu Enter a recipe name, ingredient, keyword...

Parmesan Corn Muffins


Freshly grated Parmigiano-Reggiano cheese takes these corn muffins to another level. Love this recipe!

Google Ads
Rate this recipe 4.6/5 (69 Votes)


  • 1 1/4 cups fat-free buttermilk
  • 1/4 cup olive oil
  • 1 large egg, lightly beaten
  • 4 1/2 ounces all-purpose flour (about 1-cup)
  • 3/4 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 3 ounces fresh Parmigiano-Reggiano cheese, 14698084 (about 3/4 cup), divided
  • 3 tablespoons fresh chives, finely chopped, divided
  • Cooking spray


Servings 12
Preparation time 10mins
Cooking time 28mins
Adapted from


Step 1

Preheat oven to 400°F.

Combine the first 3 ingredients.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.

Bake at 400°F for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

Nutritional Information
Amount per serving

Calories: 164
Fat: 7.1g
Saturated fat: 1.8g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 0.7g
Protein: 6.3g
Carbohydrate: 18.5g
Fiber: 0.7g
Cholesterol: 20mg
Iron: 1mg
Sodium: 300mg
Calcium: 177mg

Variation 1 Bacon, Onion, and Cheddar Corn Muffins: Cook 2 bacon slices in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add 3/4 cup chopped ­onion to drippings in pan; sauté 5 minutes. Prepare muffin batter, omitting sugar, cheese, and chives; stir in bacon, onion, and 2 ounces shredded sharp cheddar cheese (about 1/2 cup). Proceed with step 5.

Serves 12 (serving size: 1 muffin) Calories 137; Fat 4.6g (sat 1.5g); Sodium 217mg

Variation 2 Raspberry-Cornmeal Muffins: Prepare muffin batter, omitting pepper, cheese, and chives. Stir in 1 cup fresh raspberries; spoon batter into prepared ­muffin cups. Sprinkle batter with 1 tablespoon sugar. Proceed with step 5.

Serves 12 (serving size: 1 muffin) Calories 144; Fat 5.1g (sat 0.8g); Sodium 173mg

You'll also love

Review this recipe

Cracker Barrel Old Country Store's Corn Muffins Blueberry Corn Muffins