Savory Corn Muffins



C/O Christopher Ranch


★★★★★ 1 vote

12 muffins
15 Min
25 Min


  • 1 c
    unbleached flour
  • 2/3 c
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/4 tsp
  • 1/4 tsp
    chili powder (i tried w/chipotle powder)
  • 1/4 tsp
    ground cumin or cumin seeds (gently crush the cumin seeds if using)
  • 2
  • 1 c
    plain yogurt
  • 1/4 c
    butter or coconut butter
  • 3 oz
    shallots, peeled and diced small or minced

How to Make Savory Corn Muffins


  1. Preheat oven to 375 degrees. Combine all of the dry ingredients (flour-cumin) in a large mixing bowl.
  2. In a separate bowl whisk together the eggs and yogurt; set aside.
  3. In a skillet over medium heat, melt the butter or coconut oil. Sautè the shallots for 3-10 minutes to desired crispness. Set aside to cool briefly.
  4. Add the shallots and egg mixture to the dry ingredients. Stir just until blended.
  5. Spoon the batter into 12 paper-lined muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Printable Recipe Card

About Savory Corn Muffins

Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian

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