Savory Cornbread Leek Muffins with Chipotle Goat Cheese “Frosting”

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There are two things I’ve seen more of in Harbor Country than anywhere else: corn and goat cheese. Seeing the endless fields of corn as I cycled through the countryside didn’t exactly come as a surprise given that we’re in the Midwest, but the unusually wide variety of goat cheese definitely caught my attention.

Given David’s cow dairy allergy in addition to his lovely gluten sensitivity, he was beyond thrilled to unearth a treasure trove of different cheeses made with goat’s milk at both local grocery stores like Barney’s and seasonal farmer’s markets in the area. Everything from mozzarella and cheddar to muenster and colby jack is available for the goat cheese lover in you! (Many people—but not all—who can’t eat cow’s milk are actually fine with goat or sheep’s milk. Best to double-check with your dairy-free guests.)  

So what’s a girl to do with easy access to fields of fresh sweet corn and mountains of locally made goat cheese? You know the drill! Into the Food Flirt Kitchen I go to do a little match making and voilà! Out of the oven pop these tender, savory corn muffins, filled with leeks because they’re lovely, and brimming with cheddar goat cheese. And because muffins look suspiciously like cupcakes, I top them with a savory goat cheese “frosting.” I hope your family devours these portable picnic snacks as quickly we did all summer long!

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Savory Cornbread Leek Muffins with Chipotle Goat Cheese “Frosting”

Savory, cheesy, cornbread muffins that will become a staple thanks to the buttery, corn-forward flavor and fluffy but hearty texture. Topped with tangy, creamy goat cheese "frosting" these will make any mouth smile! As always – can be made gluten-free or regular!

Course Side Dish, Snack

Active 40 minutes

Total Time 1 hour

Servings 12 “gosh these are good” muffins

Author Lindsay Navama

Ingredients

For Muffins

• Cooking oil
• 1 ¾ cup diced leeks about 2 leeks
• 2 tablespoons butter or olive oil
• 1 cup gluten-free all-purpose flour WITH xanthan gum I use Cup4Cup Multipurpose Flour. Use regular all-purpose flour if “gluten friendly”
• 1 cup cornmeal
• 1/3 cup packed brown sugar light preferred
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ teaspoon white pepper In a pinch use black pepper
• ½ cup salted butter melted and cooled slightly
• 2 cups shredded goat milk cheddar cheese or cheddar of choice
• 2 large eggs
• 1 cup dairy free milk or milk of choice

For Savory Chive Chipotle “Frosting”

• ½ cup chevre goat cheese If preferred use cream cheese, vegan or regular
• ¼ cup minced fresh chives or try green onions
• 1 ½ teaspoons ground chipotle pepper In a pinch use chili powder or paprika
• 2 teaspoons honey
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

Prep Work

1. Brush standard 12 cup muffin tin with cooking oil. This method of baking without paper liners gives the edges and cheesy, buttery crunch, which ups the yum factor! Preheat oven to 350°F.

Sauté Leeks

1. Cut off the root end and the tough, darker green top portion (which you can discard or save to make stock). Peel away any damaged layers of the white part of leek. Slice the round white portion of leeks into four quarters lengthwise, then dice widthwise into small pieces. Place in mesh strainer and rinse to remove any dirt. Pat dry with paper towel and set aside.
2. In medium skillet over medium-high heat, melt butter or heat olive oil for about 1 minute. Add leeks to skillet and sauté for about 5 to 6 minutes, stirring often to prevent burning. Lower heat as needed. Leeks should be tender to the bite when done. Remove from heat and set aside.

Prepare Batter

1. In large bowl whisk together flour, cornmeal, brown sugar, baking soda, baking powder, pepper and salt until thoroughly combined. Set aside.
2. In medium bowl, whisk together eggs and milk until combined. Whisk in cooled melted butter. Add milk mixture to dry flour mixture and stir with wooden spoon until mixture is just combined, scraping down sides of bowl as needed with spatula. Your batter should be a little lumpy. Use spatula to gently fold in shredded cheese and leeks.
3. Use a ¼ cup measure or medium ice cream scoop to fill each muffin tin cup ⅔ full. Bake in preheated oven for 18-22 minutes, or until tops are slightly golden and toothpick inserted comes out clean. Remove and let cool for about 10 minutes before removing from tin.

Make Chive Chipotle “Frosting”

1. While muffins bake, make savory frosting. Put goat cheese in small microwave safe bowl and microwave at 30 second intervals until soft enough to easily spread. This should take 30 to 60 seconds. Add chives, chipotle pepper, honey, salt and pepper. Whip together with fork until smooth and combined. (Follow the same directions if using cream cheese instead of goat cheese.)

Let’s Eat!

1. These muffins are fantastic when eaten fresh from the oven with a generous dollop of savory frosting. Store extras refrigerated in airtight container. Reheat by wrapping in aluminum foil and placing in 350°F oven until warm or microwaving for 15 – 30 seconds.