Cheese & Chive Cornbread Muffins

Some recipes quietly earn their place in the kitchen — not because they’re flashy, but because they feel just right. These cheese and chive cornbread muffins are one of those. Warm, savoury, and softly textured, they strike that perfect balance between comforting and light.

The combination of chives and hard goat’s cheese is a bit like a grown-up cheese and onion — savoury, fragrant, and deeply satisfying without being heavy. They’re beautiful served warm alongside soup, tucked into a lunchbox, or enjoyed slowly with a cup of tea when you want something grounding and nourishing.

Ingredients

Makes 10-12 muffins (depending on pan size)

Dry ingredients

• 1 cup (150 g) plain flour

• ½ cup (85 g) polenta

• 2 tsp baking powder

• 1 tsp fine salt

• 1 tsp brown sugar (optional, balances the corn flavour)

Cheese & herbs

• 100 g Spanish hard goat’s cheese, finely grated (plus extra for topping)(you could also use Cheddar or Gruyere)

• 2 tbsp fresh chives, finely sliced

Wet ingredients

• 2 eggs, beaten

• ⅔ cup (160 ml) milk or almond milk

• 2 tbsp sunflower oil or mild olive oil

• 1 tbsp unsalted butter, melted (optional, adds richness)

Optional topping

• Extra grated goat’s cheese

• Toasted sunflower or pumpkin seeds

Method

1. Prepare the oven
   Preheat the oven to 200°C (fan 180°C). Grease an 12 hole muffin pan or line with paper cases.

2. Mix the dry ingredients
   In a large bowl, sift together the flour, baking powder, salt, and sugar. Stir in the polenta, three-quarters of the grated goat’s cheese, and the chives.

3. Combine the wet ingredients
   In a separate bowl, whisk together the eggs, milk, oil, and melted butter if using.

4. Bring it together
   Pour the wet ingredients into the dry and stir gently until just combined. The batter should be slightly lumpy — avoid overmixing to keep the muffins tender.

5. Bake
   Spoon the batter evenly into the muffin pan. Top with the remaining goat’s cheese and seeds if using.
   Bake for 15–20 minutes, until lightly golden and a skewer comes out clean.

6. Cool and enjoy
   Allow to cool slightly before serving. These muffins also freeze beautifully for easy meals and gentle meal prep.

Notes

• The Spanish hard goat’s cheese adds a savoury depth and gentle tang — absolutely divine with the sweetness of the polenta.However, this dish also works well with cheddar or gruyere.

• Chives give that classic cheese-and-onion feel without overpowering the muffins.

• You can easily swap the chives for finely chopped rosemary, thyme, or parsley depending on what you have.

• Almond milk keeps them light, but dairy milk works just as well.

• Perfect alongside cauliflower soup, vegetable soups, or as part of a simple lunch plate.

Mindful Moment

Before you eat, take a pause.

Notice the warmth of the muffin in your hands, the savoury aroma of cheese and herbs, the soft crumb as you break it open. Let this be more than something eaten on the go — let it be a small moment of presence.

As you take your first bite, ask yourself: What feels nourishing right now?
Sometimes the answer is simple, familiar, and made with care.

For more reflections on mindful eating and gentle nourishment, you can explore The Seeds You Water podcast, where I share meditations, visualisations, mindful eating guidance and more.