Cheddar-Scallion Muffins

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I made these muffins last night to accompany a grilled chicken strawberry salad.  They are very tasty.  You can use whatever kind of cheese you have available.


  • 1 1/2 cups all-purpose flour
  • 3/4 cups cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup chopped scallions
  • 1 1/4 cup shredded sharp cheddar cheese, divided
  • 1 medium jalapeno pepper, seeded and minced (optional)  I used it and thought it was a good addition.

    • Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. 

    In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, baking soda and salt. Stir the milk, egg and butter in a bowl. Fold in the scallions, 1 cup cheese and jalapenos, if using. Combine with the dry ingredients.  Do not overmix (a few lumps are OK) or the muffins will be tough.

    Fill the muffin cups 2/3 full. A 1/4 cup scoop makes the correct amount for each muffin as well as making filling the muffin cups go very quickly. Top with the remaining 1/4 cup cheese. Bake in the oven until a toothpick inserted into the center of each muffin comes out clean, about 18 to 20 minutes.

    Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and cool on rack.

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