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Mushroom Corn Muffins with Chive Butter

In this unexpected combination, thyme and mushrooms tucked into a fine-textured cornbread muffin are enhanced with a smear of homemade chive butter. —Lorraine Caland, Shuniah, Ontario
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    1 dozen (1/2 cup chive butter)


  • 6 tablespoons butter, melted, divided
  • 1 cup chopped fresh mushrooms
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup 2% milk
  • 1 tablespoon minced fresh thyme
  • 1/2 cup butter, softened
  • 2 tablespoons minced fresh chives


  • Preheat oven to 400°. In a small skillet, heat 2 tablespoons melted butter over medium-high heat. Add mushrooms; cook and stir until tender.
  • In a large bowl, whisk flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk eggs, milk, thyme and remaining melted butter until blended. Add to flour mixture; stir just until moistened. Fold in mushrooms.
  • Fill greased or foil-lined muffin cups three-fourths full. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack.
  • Meanwhile, in a small bowl, mix softened butter and chives until blended. Serve with warm muffins.

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