Can I use garlic chives instead?

Garlic chives can be substituted for chives. Garlic chives have a slight onion and garlic flavor.

Can I add bacon to the batter?

Add cooked, finely diced bacon to muffin batter when baking in muffin tins. The bacon should be finely diced to distribute evenly in the muffins. Finely diced bacon will not sink to the bottom of the muffins.

Why are my muffins tough?

Overmixing is a common issue. It is not necessary to mix muffin batter thoroughly. Overmixed muffin batter produces tougher muffins.

What if my batter is too dry or loose?

If the batter is too wet, add flour, but don't add too much. If the batter is too thick to scoop, add a little milk. Stir the batter in the bowl, but don't overmix. I use the scooping method as a check, my batter should be loose enough to divide evenly into tins, filled three-quarters full.

Why are they sticking to the liners?

Cheese sticks to liners, especially if baked goods are still warm. Consider baking muffins without liners and greasing the pan or peeling liners off cooled finished muffins.

How do I know the muffins are done?

They are done when the center is baked through.

Cheddar Chive Mini Cornbread Muffins

By Mason BrooksOct 11, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

I make these cheddar chive muffins for an easy breakfast or brunch when I don't have time to prepare a meal at home. Chopped chives and shredded cheddar cheese are added to the muffin batter to create a cheddar-filled muffin. These muffins are ready in about 30 minutes.

Cheddar Chive Muffins With Shredded Cheddar

An extra layer of shredded cheese on top is not required but provides a crunchy topping that I like (good for brunch). To bake in cups, put shredded cheese in the middle of each cup, not along the sides, so that both the shredded cheese on top and the shredded cheese in the batter will bake.

I use a regular ice cream scoop filled extra full to portion muffin batter into muffin cups. The muffin cups are filled to three-quarters capacity and do not have batter that drips onto the muffin tin. This is an easy way to make uniform muffins without muffin batter overflowing the muffin cups.

Bake until the tops are golden and a toothpick inserted into the center comes out clean. The recipe recommends baking for 20 to 25 minutes. I monitor the tops and toothpick test as the recipe time nears the end because oven temperatures can vary greatly. I remove the pans from the oven when the toothpicks inserted come out clean of batter.

Why you'll love this recipe

Makes eight to ten muffins, A good midmorning or breakfast meal, including warm muffins.
The 10 minutes of advance preparation saves time in the morning when preparing to cook and uses just one large mixing bowl for the batter.
Shredded cheddar and chopped chives add flavor to the muffins without a topping.
They bake in 20 to 25 minutes for a 30-minute breakfast.
The scoop technique can help make muffins more consistent in size.
Each muffin is baked in an individual container, Muffins are a good brunch food option.

Instructions

Preheat the oven to 375°F (190°C). Line muffin tins with liners or lightly grease them.

Combine the flour, sugar, baking powder, and salt in a large bowl.

Stir in the shredded cheddar and chopped chives.

Make a well in the center, then add the beaten egg, milk, and melted butter. Stir just until combined.

Spoon the batter into the prepared muffin tins, filling each cup 3/4 full.

Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes.

1 / 4

Breakfast Vegetarian Quick Meals Baking

Cheddar Chive Mini Cornbread Muffins

Name: Cheddar Chive Mini Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8-10 muffins
Ingredients: 1 1/2 cups all-purpose flour (190 grams); 1 tablespoon granulated sugar (12 grams); 1 tablespoon baking powder (12 grams); 1/2 teaspoon salt; 1 1/2 cups shredded cheddar cheese (6 ounces, 180 grams); 3 tablespoons fresh chives or garlic chives (chopped); 1 large egg (lightly beaten); 1 cup milk (240 milliliters); 2 tablespoons unsalted butter (30 grams, melted and slightly cooled)

By Mason BrooksOct 11, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Makes eight to ten muffins, A good midmorning or breakfast meal, including warm muffins.
The 10 minutes of advance preparation saves time in the morning when preparing to cook and uses just one large mixing bowl for the batter.
Shredded cheddar and chopped chives add flavor to the muffins without a topping.
They bake in 20 to 25 minutes for a 30-minute breakfast.
The scoop technique can help make muffins more consistent in size.
Each muffin is baked in an individual container, Muffins are a good brunch food option.

Ingredients

Servings8

•1 ½ cups all-purpose flour (190 grams)
•1 tablespoon granulated sugar (12 grams)
•1 tablespoon baking powder (12 grams)
•½ teaspoon salt
•1 ½ cups shredded cheddar cheese (6 ounces, 180 grams)
•3 tablespoons fresh chives or garlic chives (chopped)
•1 large egg (lightly beaten)
•1 cup milk (240 milliliters)
•2 tablespoons unsalted butter (30 grams, melted and slightly cooled)

Instructions

1
Preheat the oven to 375°F (190°C). Line muffin tins with liners or lightly grease them.
2
Combine the flour, sugar, baking powder, and salt in a large bowl.
3
Stir in the shredded cheddar and chopped chives.
4
Make a well in the center, then add the beaten egg, milk, and melted butter. Stir just until combined.
5
Spoon the batter into the prepared muffin tins, filling each cup 3/4 full.
6
Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes.