Goat Cheese Chive Corn Muffins

in Breakfast, Scones & Muffins

Muffin or cupcake? So many muffins skate that fine line between breakfast and dessert, am I right? Not mad at it. Not complaining…though some mornings I don’t want sweet. I don’t want dessert. I want something savory, delicious, cheesy and warm.

Enter: Goat Cheese Chive Corn Muffins.

Also!–don’t mean to be a debbie-downer on breakfast muffins–but sometimes I’m all psyched about making muffins, and so I do, and then I eat, like, two for breakfast and end up with a bunch leftover. Lame.

These muffins are pretty cool because they can dual as a breakfast snack or a dinner snack. Double-action muffins!

Like a uni-sex shirt or a camisole that can be worn to bed or out into public. Versatility is cool.

That’s what these muffins are like.

They come together in speed quickness. Two bowls: dry and wet ingredients. Throw those together and done. Boom. Muffin oven time.

There’s a few awesome things going on in these muffins. First, the goat cheese; it adds an awesome tangy, creaminess to the muffins, while the chives add a nice little freshness. The cornmeal isn’t, like, the star in these, but rather adds a nice texture.

In other non-related muffin news, I gave up my French press and swapped it for this nifty Chemex. I’d been meaning to do this for months but finally pulled the trigger, and I can confidently say that I’m never going back. I’m totally over the whole thick cup of coffee thing that a French press yields. I’m digging the clean, crisp cup of coffee from the Chemex. I’m growing up, guys! How do you make your coffee at home? What’s your tool?

Goat Cheese Chive Corn Muffins

Print this recipe!

3 cups all-purpose flour
2 tablespoons white granulated sugar
1 cup cornmeal
2 tablespoons baking powder
1 1/2 teaspoons sea-salt
2 cups whole milk
1/2 cup unsalted butter, melted and cooled
4 ounces goat cheese, softened
2 large eggs
4 tablespoons fresh chives, minced

1. Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners and spray insides with non-stick spray.

2. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt.

3. In a separate bowl, combine the milk, melted butter, goat cheese and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Gently fold the chives into the batter until thoroughly combined. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

Recipe yields 12-14 muffins

Adapted from Ina Garten

{ 33 comments… read them below or add one }

Villy @ For the love of Feeding March 23, 2012 at 2:46 am

Sound like any time snack to me! Multi-action muffins :D

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alan March 23, 2012 at 3:06 am

hi just found your website and it’s a very nice place to learn to cook.
I love goat cheese and I’ve never tried a goat cheese and a muffin together.
so I’m going to try this tomorrow Along with my barbecue.

Best wishes Alan

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Katrina @ Warm Vanilla Sugar March 23, 2012 at 4:44 am

I like the sound of these. So unique!

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Dana B @ thebakingbooth March 23, 2012 at 7:20 am

Non-sweet muffins. I like that!! Goat cheese just made it onto my grocery list. I don’t do coffee. I did recently consider trying to acquire a taste for it (after all, I drank espresso in 3rd grade!), but my sister told me the thought of me on coffee was quite scary :)

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Margarita March 23, 2012 at 7:30 am

These savory muffins look delicious! This will be good with soups. We have a French Press at home and an espresso maker and go back and forth between the two. Never heard of a Chemex but the maker thing looks really nice. Thus, it must make good coffee!

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brandi March 23, 2012 at 7:41 am

seriously – can you just come make me breakfast this weekend? i’d like these and the egg nests, please. i’ll make the coffee!

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Megan March 23, 2012 at 7:57 am

I really need to try these out. Any ideas for something other than chive? My mom for some reason does not like chives, and I would love to make these for her impending visit to me next week. Also, what do you think they be like with something crunchy like a sunflower or pumpkin seed? You’ll have to let me know since I’m not sure what they taste like yet.

So, coffee: I have a basic electric coffee maker, a french press, and a stovetop espresso thingy. I’ve never liked the weird aftertaste of french press coffee, or how it looks grey from the floaty bits at the bottom… I usually use the electric, and would use the espresso thing more if it didn’t take SO much coffee just for one little drink, but I guess that’s the point. I guess my objection to using lots of coffee is that even with three different types of coffee makers I only have an old-fashioned hand grinder for my beans. (It’s super cute and vintagey looking, but it’s a lot of work!) Electric grinder is on my wish list, but I can’t find one cute enough to be worthy of sitting on my counter… (I should say to those reading that you must must must grind your beans at home right before you make your coffee rather than buy it pre-ground. On the flavour scale it’s like the difference between stale bread and bread fresh from the oven. Once oxygen hits the grounds the flavour starts to go out the window after the first 30 seconds or so. My local coffee shop is very snobby about these things and I’ve learned a lot from them since they serve the best coffee I’ve eeeever had.)

Okay, sorry for the coffee tangent. The Chemex looks awesome!

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Adrianna March 23, 2012 at 12:49 pm

You can use green onions? Or simply leave it out? And maybe some sunflower seeds might be nice. And I dunno if a cute coffee grinder exists! I’ve looked. :)

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joelle (on a pink typewriter) March 23, 2012 at 8:27 am

LOVE. I love corn muffins and corn bread.. I had the BEST corn bread when i was in South Carolina last week, and I actually bought the restaurant’s cookbook so that I could recreate it haha it was delicious with a side of scrambled eggs!

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Amy March 23, 2012 at 9:17 am

Yum! I love savory muffins (and anything with goat cheese). I’m also a big fan of corn-based-baked-goods – perfect pairing! I’ll prob make these this weekend.

xoxo,
mon amy

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Alison March 23, 2012 at 10:32 am

I love the combination of ingredients in these muffins!! If I had goat cheese and wasn’t working I’d run home right now just to make these!

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Liza in Ann Arbor March 23, 2012 at 10:33 am

I’ve been wondering about those Chemex things. I was in a coffee quandry earlier in the year when my coffeemaker broke. I just started using my Italian Bialetti espresso maker that I had previously rarely used. Now I’m into stronger coffee, I guess. These muffins look delicious. Anything with goat cheese has my name written on it!

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Adrianna March 23, 2012 at 12:50 pm

A chemex is in your future!

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Amanda March 23, 2012 at 10:58 am

LOVE my Chemex. I am totally that person who would use the french press, plunger the coffee, go to work, then not make coffee for 3 days. Meanwhile, I have forgotten to clean out the press and it’s getting all funky. With the Chemex, you just pull the paper and compost it and done! Also it’s pretty. And the only coffee maker in the Smithsonian. :)

Oh, and the muffins look good too. ;)

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Adrianna March 23, 2012 at 12:51 pm

Ahhh yes I’ve done this with the French press–it’s gross. The clean up is awesome, since there’s basically none.

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Jen of My Tiny Oven March 23, 2012 at 11:18 am

I love goat cheese! In a muffin yet, I love it!
Great color of nail polish by the way!

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Jenn of a much used kitchen March 23, 2012 at 12:20 pm

This recipe looks like a great way to use up leftover goat cheese and sneak it into my husband; I never manage to get through the whole log before it starts to go bad, even after serving at parties. Wish I had seen this sooner as I just put the remainder of a log in the freezer yesterday!
Coffee: We have an Aerobie Aeropress and love it! Easy to use, clean, and hard to break, even take it camping! The most important thing is to not have the coffee ground too finely or too coarsely, otherwise it is too hard to press or the water will filter through the grains too fast, respectively. The bialetti stovetop maker went into the trash after it was beyond cleaning and I learned that it leaches aluminum… I miss the ceremony of using it, but nothing else. Our French Press has been delegated to looseleaf tea making, which I think it is perfect for! I agree, fresh ground is a must, and you don’t have to invest a ton of $$$. We use a small basic Mr. Coffee grinder, had it a few years and still works great. I pulse and give the grinder a shake to ensure an even grind. If I want to grind spices or do a routine clean, I grind rice in it to get rid of any coffee residue. We bought the Cuisinart stainless steel electric kettle w/ various temps and have not had a bitter cup since. It is also very efficient for boiling water for pasta, etc. and is the most used item in our kitchen.

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Mike @TheIronYou March 23, 2012 at 10:04 pm

I love muffins and never ones with goat cheese and chives…gonna have to try those!

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Tory Fisher March 23, 2012 at 11:29 pm

Now those have inspired to me make my own muffins!!!
Thank you

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France March 24, 2012 at 1:22 pm

I’m not really into sweets at breakfast. Even pancakes I tend to eat with my hands like toast with just a little butter on them or with a fried egg on top. This is my type of breakfast. I bookmarked it to try. I like my french press. No I love my press. I’m the kind of girl that likes a spoon to stand straight up in it. I also like that I never run out of filters and there’s no waste.

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Kelly@frugal foodie family March 24, 2012 at 2:00 pm

OMG! These look incredible and I LOVE that you used goat cheese! Really I’m not sure you could go wrong putting goat cheese on ANYTHING. Heaven. Love it.

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Megan March 24, 2012 at 5:09 pm

Chives and goat cheese are the best food couple! I need to make these for realz.

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Joyce March 25, 2012 at 9:24 am

Mmmmm yummm

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Let Me Eat Cake March 25, 2012 at 1:53 pm

as much as i love sweets I often crave savory for breakfast and since i can’t eat eggs (don’t even get me started) these would be the perfect muffin. that and i LOVE corn even if it is just a texture and not the star of the show :)

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Adrianna March 26, 2012 at 4:17 pm

HAHA! I remember this hatred you have for eggs.

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Abbie March 26, 2012 at 1:12 pm

Adrianna, I am newly obsessed with your blog. Your recipes are crazy drool worthy and I love your sense of humor and style. In a different life, we would totally be best friends. Keep up the awesomeness. (Also, I am a firm believer that being a brat is totally fine as long as you are aware, and apologize afterward if some unlucky person happens to witness/fall victim to the brat attack.)

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Adrianna March 26, 2012 at 4:17 pm

Hi hi hi! Welcome. So glad you found me. We’re totally internet friends. This is what I call it.

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Caroll March 27, 2012 at 7:37 am

I tried these muffins this weekend. I loved them and so did my picky husband! So yummy!

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Adrianna March 28, 2012 at 6:23 pm

YAY! This makes me happy.

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Andrea March 27, 2012 at 9:06 am

Hooooooly yum. I made this recipe, but stuck it into a loaf pan and increased the cooking time and served it with dinner. SO. GOOD. We have been happily eating it as leftovers for snacks/lunches/dinner for the last four days now. Thank you!!

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Adrianna March 28, 2012 at 6:23 pm

High five. High five. High five! xx

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Jana @ delectablymine April 2, 2012 at 6:14 am

Seeing as I love any and all muffins, I love cornmeal, I love goat cheese, and I love chives, this recipe looks amazing!

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emmycooks April 7, 2012 at 12:42 am

These muffins look like they’d go great with a French press pot of coffee. :) I love my chewy coffee & don’t find cleanup hard, I just unscrew it all and pop it in the dishwasher every day. Also (this is the real reason I don’t switch), it has that metal frame supporting the glass. I’m sure I’d break a Chemex the first week.

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