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


{ 14 comments… read them below or add one }

1 Blog is the New Black February 28, 2012 at 4:35 am

Oooooh, I’d replace the goat cheese with feta and be in heaven. Gorgeous pics! :)


2 Katrina February 28, 2012 at 5:45 am

I bet these are fabulous hot from the oven with butter. They look splendid!


3 Kitchen Mommy February 28, 2012 at 9:53 am

I’d love to try these! I promised my husband (and myself) some breakfasty muffins that aren’t boring bran but are still healthy.


4 Jen @ Jen's Favorite Cookies February 28, 2012 at 11:35 am

I’m always looking for a good way to make corn muffins. My mom always used a yellow cake with cornmeal in it. It’s tasty… because it tastes like cake! But I want something not so sweet and crumbly. This might be the one! Thanks!


5 Sara {Home is Where the Cookies Are} February 28, 2012 at 1:28 pm

Wow. These look incredible and decadent and perfect. These would be great on soup nights!! Can’t wait to try them. Goat cheese is one of our faves!! Yum!


6 Tiffany February 28, 2012 at 2:19 pm

I just stumbled upon your blog because I wondered if there was such a thing as a Grapefruit Margarita. I’m so glad I found you! You’ve gained a fan…. =)


7 Chung-Ah | Damn Delicious February 28, 2012 at 4:23 pm

I love cornbread, especially in muffin form because then you get to control your portions. I have a huge problem of overeating cornbread, along with a lot of other food items.

I appreciate substituting heavy cream with Fage – makes it a bit more healthy and guilt free. I’m sure this would pair wonderfully with some crockpot chili.

Thanks for the awesome recipe!


8 Lora February 28, 2012 at 4:35 pm

LOVE! This reminds me of the first dish I cooked for a family Easter dinner from Food and Wine March 2005 – http://www.foodandwine.com/recipes/spring-onion-and-goat-cheese-bread-pudding

I can’t wait to make these muffins!


9 foodiebride February 28, 2012 at 8:52 pm

Wow! I bookmarked that recipe. There’s no way that’s not just completely amazing.


10 Villy @ For the love of Feeding February 28, 2012 at 5:16 pm

Did someone say Greek yogurt and goat cheese?? Wow!


11 Joanne February 28, 2012 at 8:04 pm

You know I fully support your greek yogurt addiction! (fage 0% is my greek yogurt of choice also!)

These muffins sound amazing. there’s nothing a little goat cheese can’t make better.


12 Maggie @ A Bitchin' Kitchen February 28, 2012 at 9:25 pm

Oh my goodness, these look amazing. I never, ever subbed yogurt for full-fat items in recipes until Fage came along. It’s the best!


13 megan @ whatmegansmaking February 29, 2012 at 5:00 am

oh wow do these look perfect. I’ve never tried greek yogurt in cornbread, but since, like you, my favorite version is loaded with butter, I think I’ll try this one! :)


14 Katherine Martinelli March 1, 2012 at 4:50 am

Greek yogurt is the best! And these muffins look just incredible – what a flavor profile!


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