3-cheese Mini Corn Muffins

3-cheese Mini Corn Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 mini muffins
Author Connie Veneracion


  • 1/4 cup butter softened
  • 1/3 cup sugar
  • 3 tablespoons honey
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1/4 tsp. baking powder
  • 1/4 cup milk
  • 1/3 cup cubed sharp cheddar (if you can find jalapeƱo cheddar, the better)
  • 1/4 cup cubed feta
  • 1/4 cup cubed mozzarella
  • 2 to 3 tablespoons chopped parsley
  • shredded corn from one small cob


  • Preheat the oven to 350F.
  • Line the holes of the mini muffin pan(s) with paper cups.
  • In a bowl, whisk the softened butter, sugar, honey and egg until smooth.
  • Mix in the flour, cornmeal and baking powder.
  • Pour in the milk slowly, mixing as you pour.
  • 3-cheese Mini Corn Muffins
  • Add the cheeses and parsley to the batter. Fold gently.
  • Add the corn kernels and continue folding until all the solid ingredients are evenly distributed.
  • 3-cheese Mini Corn Muffins
  • Spoon the mixture into the prepared muffin pan(s). Bake at 350F for 20 minutes (for medium-sized muffins, bake for an additional five to seven minutes).
  • 3-cheese Mini Corn Muffins
  • Cool the muffins in the pan(s) for a few minutes.
  • 3-cheese mini corn muffins
  • Lift the muffins on one side then tilt them so that air can circulate to prevent trapped steam from condensing inside the holes which can make the muffins soggy.
  • Serve the muffins warm.