Rating: 3.8 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Savory muffins ideal for a weekend breakfast.

Recipe Summary test

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.

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  • Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper together in a bowl. Stir in chives and dill.

  • Whisk yogurt, eggs, and melted butter together in a separate bowl; add to the dry ingredients and stir until just blended into a batter.

  • Pour 1/3 cup batter into each prepared muffin cup.

  • Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing. Serve warm.

Nutrition Facts

142 calories; protein 4.7g; carbohydrates 20.7g; fat 4.5g; cholesterol 40.5mg; sodium 382.5mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
10/09/2012
This recipe was fantastic. Everyone loved the texture of it; it wasn't dry at all. These were ideal for our brunch. Everyone asked for the recipe and at the next two get-togethers other people made these. Thank you for a great recipe. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/03/2012
Excellent flavor but a very dry coarse crumb texture. Read More
(3)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
08/03/2012
Excellent flavor but a very dry coarse crumb texture. Read More
(3)
Rating: 5 stars
10/09/2012
This recipe was fantastic. Everyone loved the texture of it; it wasn't dry at all. These were ideal for our brunch. Everyone asked for the recipe and at the next two get-togethers other people made these. Thank you for a great recipe. Read More
(2)
Rating: 1 stars
04/10/2013
Although we could taste the chives dill and tanginess from the yogurt we still considered them bland and very dry. Read More
(1)
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Rating: 5 stars
06/09/2015
This cornbread was awesome and not dry at all. The only thing I changed was I used margarine instead of butter and a heaping tbsp each of the herbs in dry form because that's what I had. This was so moist and full of flavor. It's now my favorite cornbread recipe. Read More
Rating: 5 stars
08/26/2020
This was a great base recipe that I added to. Some other reviews stated the muffins were dry, mine were very moist and had a tender crumb - surprising for muffins containing so much cornmeal. I used home made Greek yogurt, and duck eggs. I added some chili flakes, some garlic powder, and less than 1/4 cup of very finely chopped red onions in addition to the parsley and dill called for. The batter was very thick, and I was scared they would be dry as a result, so I added approximately 1/4 cup milk, I think that was due to my yogurt being extremely thick, close to being like cream cheese texture. I sprinkled some shredded strong cheese on top and added a pinch of coarse salt to the tops as well. Very flavourful with my changes, but I could still see them being delicious without, much more subtle in flavour. Make sure you spray your muffin cups well as they stuck a bit on the side of the muffins, and mine were done at 18 minutes. Read More