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“Serve with soups, stews, chili, etc.”
12 muffins, about

Ingredients Nutrition


  1. Position rack in the center of the oven; preheat oven to 400°.
  2. Prepare muffin tin: spray indentations/rims with nonstick spray.
  3. Melt the butter in a small skillet over medium heat; add in the shallot; cook for 2 minutes until soft and sweet, stirring often.
  4. Transfer the shallots and any remaining butter in the skillet to a big mixing bowl; cool for 5 minutes.
  5. Meanwhile, whisk the flour, cornmeal, sugar, baking powder, salt, and pepper together in a bowl; add in the cheddar cheese; toss until it is coated with the flour; set aside.
  6. Whisk the eggs into the shallots, then whisk in the milk, yogurt, mustard, and Tabasco until smooth.
  7. Using a wooden spoon, quickly stir in the flour mixture until moistened.
  8. Divide batter among the tins (it will almost fill each indentation to the top).
  9. Bake 25 minutes or until the tops are slightly cracked and golden brown; a pick inserted in the center should come out with a few moist crumbs attached.
  10. Set the pan on a wire rack, let cool 10 minutes.
  11. Gently rock each muffin back and forth to release it; remove muffins from pan and cool them for 5 minutes on the rack before serving.
  12. *Cheddar Dill Muffins: add 2 tablespoons chopped fresh dill with the salt and pepper; proceed as directed.
  13. *Cheddar Mushroom Muffins: decrease the cheese to 1 ½ cups; add ½ cup stemmed and finely chopped shiitake mushrooms or ½ cup chopped button mushrooms to the skillet with the shallot; cook an additional few minutes, or until the mushrooms give off their liquid and it evaporates; proceed as directed.
  14. *Cheddar Pepper Muffins: decrease the cheese to 1 ½ cups; add 1 (4 oz.) jar roasted pimientos, drained and roughly chopped, with the milk; proceed as directed.

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