Cheddar Cheese & Corn Muffins
Member recipe

Cheddar Cheese & Corn Muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time


Serves 1 - 12 Muffins

These delicious cheesy corn muffins make a perfect healthy treat for children. Served warm straight from the oven they contain a scrummy chunk of melted cheese in the middle.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.


  • 300g self-raising flour (white or wholemeal)
  • 2 tsp baking powder
  • Pinch of salt
  • 1tsp sugar
  • 75g Yeo Valley Organic Mature cheddar cheese, grated
  • 50g Yeo Valley Organic Mature cheddar cheese, cut into 12 small chunks
  • 75g canned sweetcorn, drained
  • 60g Yeo Valley Organic Butter
  • 1 tsp English mustard
  • 150g Yeo Valley Organic Greek yogurt
  • 175ml Yeo Valley Organic milk
  • 1 egg
  • 1tbsp chopped fresh chives


    1. Preheat the oven to 200C/gas mark 6.
    2. Mix together the self-raising flour, baking powder, salt, sugar, grated cheese and sweetcorn in a bowl.
    3. Melt the butter then mix in the mustard, yogurt, milk, egg and chives. Pour the cheese mixture into the flour and mix briefly to combine. Spoon a small amount of the batter into lightly greased muffin tins. Place a piece of cheese in the centre of each muffin then top with the remaining batter.
    4. Bake in the oven and bake for 20-25 minutes until golden. Remove and place on a wire rack. Serve warm.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…