White Corn Muffins with Goat Cheese and Green Onions

by Shawnda on February 28, 2012

in Bread

White Corn Muffins with Goat Cheese and Green Onions

That’s a big name for a muffin. But it’s a muffin loaded with big flavors and little fat. So the name stays.

My very favorite cornbread/corn muffin recipe is absolutely perfect. Perfect, in that’s it’s melt-in-your-mouth tender. “Perfect” because it’s loaded with butter and shockingly scary amounts of heavy cream. “Perfect” in that it make your arteries cry for help.

White Corn Muffins with Goat Cheese and Green Onions

To make it a little more “perfect,” we replaced all of the heavy cream with fat-free Greek yogurt. And then added a generous dose of goat cheese, green onions, and cracked black pepper. A lighter, yet just as delicious, savory cornbread muffin perfect to serve along side red beans & rice. Or just to grab on your way out the door to pick up your 2-yr old from preschool [looks around and whistles].

I sing the praises of fat-free Greek yogurt (I use Fage 0%) with just about every baked goodie that I post. It keeps the batter thick, the fat content low, adds a little protein, but most importantly – it keeps the final product tender. Kinda like heavy cream. Only without wicked amounts of fat.

White Corn Muffins with Goat Cheese and Green Onions

A lighter cornbread muffin made with Greek yogurt and studded with goat cheese, green onions, and black pepper.


  • 1 cup flour
  • 2 Tbsp sugar
  • 1/2 cup white or yellow cornmeal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter, melted
  • 1 egg
  • 1 cup fat-free Greek yogurt
  • 1/3 cup crumbled goat cheese (a little less than a 4 oz container)
  • 2 large green onions, thinly sliced
  • Generous amount of fresh cracked black pepper


  1. Preheat oven to 350.
  2. Spray 8 cups of a muffin tin with non-stick spray.
  3. Whisk together the dry ingredients in a mixing bowl.
  4. Make a well in the center of the dry ingredients and then add the butter, egg, yogurt, goat cheese, green onions, and black pepper.
  5. Whisk/stir until thoroughly mixed.
  6. Scoop the batter into the prepared tin and bake 15-20 minutes, until a toothpick tester comes out clean (if using white cornmeal, you can't rely on browning to indicate doneness).
  7. Cool 10 minutes in the pan and then turn out to cool completely or serve warm.


Yields: 8 muffins

Adapted from Rather Rich Corn Muffins

Estimated time: 30 minutes

Nutritional Information
Calories: 217.1 | Fat: 10.4g | Fiber 1.2g | Protein 8.6g | Carbs 23.2g
Weight Watchers PointsPlus: 6

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