Snacks & Appetizers
Mozzarella-stuffed Mini Corn Muffins
30min
24 servings
Mozzarella-stuffed Mini Corn Muffins are a delightful twist on traditional cornbread, combining the sweet, golden flavor of corn with the gooey goodness of melted mozzarella cheese. These bite-sized treats offer a perfect balance of textures, with a crispy exterior giving way to a soft, cheesy center. Ideal for parties, potlucks, or as a side dish to soups and chilis, these mini muffins are both fun to eat and satisfying. The addition of fresh herbs adds a burst of flavor that complements the corn and cheese beautifully. Easy to make and irresistible to eat, these Mozzarella-stuffed Mini Corn Muffins are sure to become a crowd favorite, appealing to both kids and adults alike.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin tin.
Mix dry ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
Mix wet ingredients
In another bowl, whisk together milk, egg, and melted butter.
Combine mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined
Add corn and herbs
Fold in fresh corn kernels, chopped chives, and basil. Season with black pepper.
Prepare cheese
Cut mozzarella into 24 small cubes.
Fill muffin cups
Fill each muffin cup halfway with batter.
Add cheese
Place a cube of mozzarella in the center of each muffin cup.
Cover cheese
Top with remaining batter to cover the cheese completely.
Bake
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted near the edge comes out clean.
Cool
Allow muffins to cool in the tin for 5 minutes before removing.
Serve
Serve warm to enjoy the melted cheese center.

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