Save to Pinterest Savory muffins combining creamy macaroni and cheese with sweet corn, baked into a handheld treat perfect for snacks, lunchboxes, or parties.
My kids always get excited when I bake these muffin-sized mac and cheese treats. They are easy to pack and never fail to disappear from the party table.
Ingredients
- Pasta: 1 cup (85 g) elbow macaroni (uncooked)
- Dairy & Cheese: 1 cup (115 g) shredded sharp cheddar cheese, 1/2 cup (60 g) shredded mozzarella cheese, 1/4 cup (60 ml) whole milk, 2 tbsp (30 g) unsalted butter, melted
- Vegetables: 1 cup (160 g) sweet corn kernels (fresh, canned, or thawed from frozen)
- Muffin Base: 1 cup (120 g) all-purpose flour, 1/2 cup (80 g) fine yellow cornmeal, 2 tsp (8 g) baking powder, 1/2 tsp (3 g) salt, 1/4 tsp (1 g) black pepper
- Wet Ingredients: 2 large eggs, 1/3 cup (80 ml) sour cream
Instructions
- Prep Muffin Tin:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Cook Macaroni:
- Cook the macaroni in salted boiling water until just al dente according to package instructions. Drain and set aside.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
- Combine Wet Ingredients:
- In a separate bowl, beat the eggs, then mix in the milk, sour cream, and melted butter.
- Bring Batter Together:
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold In Goodies:
- Fold in the cooked macaroni, cheddar cheese, mozzarella cheese, and corn kernels until evenly distributed. Do not overmix.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Save to Pinterest We love sharing these cheesy muffins at family gatherings. The corn adds just the right sweetness for adults and kids alike.
Required Tools
12-cup muffin tin, mixing bowls, whisk, saucepan, measuring cups and spoons, wire rack
Nutritional Information
Each muffin contains approximately 190 calories, 8 g total fat, 23 g carbohydrates, and 6 g protein.
Recipe Notes
For extra flavor, add chopped scallions, cooked bacon bits, or a pinch of smoked paprika. Substitute Greek yogurt for sour cream if desired. Muffins can be made ahead and reheated in the oven.
Save to Pinterest A great way to enjoy mac and cheese in portable form. Make a double batch for parties & watch them disappear!
Common Recipe Questions
- → Can I use canned corn or frozen kernels?
Yes, both fresh, canned, or thawed frozen corn work well—just drain canned or frozen thoroughly before mixing in.
- → How do I prevent tough muffins?
Avoid overmixing once the wet and dry ingredients are combined; fold gently until just incorporated for tender muffins.
- → Can other cheeses be used?
Absolutely! Try Monterey Jack, pepper jack, or Colby for different flavor notes in your muffin batch.
- → Are these muffins freezer-friendly?
Yes, cool completely then wrap and freeze. Reheat gently in the oven for best texture and flavor.
- → What can be used instead of sour cream?
Greek yogurt is a great substitute, offering similar tang and moisture for the muffin batter.
- → How do I serve these at parties?
Serve warm or at room temperature with dipping sauces or alongside other finger foods for gatherings.