Corn and Gruyère Muffins

These savory muffins are a great accompaniment to steaming pots of soups and stews, and they go particularly well with chili. If you don’t have whole-grain pastry flour, substitute all-purpose flour, though the muffins won’t be quite as tender. These muffins are best eaten warm from the oven. This doesn’t mean that you have to make them in the hectic rush before dinnertime, however—the batter can be made ahead and refrigerated, and the muffins can be baked when you’re ready.

Butter for the tins


  • cups sliced green onions
  • 2 teaspoons cumin seed
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste
  • 2 cups grated Gruyère cheese, about ⅓ pound

Dry Mix

  • 1 cup corn flour
  • 1 cup whole-grain pastry flour
  • ¼ cup dark brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt

Wet Mix

  • cups sour cream
  • 2 eggs
  • 2 ounces (½ stick) unsalted butter, melted and cooled slightly


  1. Preheat the oven to 350°F. Rub muffin tins with a ⅓-cup capacity with butter.
  2. Trim and rinse the green onions. Slice the entire onion from end to end into thin circles. Toast the cumin in a small sauté pan over medium heat until they pop and turn golden brown, about 2 minutes. Melt the butter in the same sauté pan, with the cumin still in it, over medium heat. This infuses the butter with cumin. Add the onion, season with salt and pepper, and sauté until the onions are tender and begin to wilt, about 2 minutes. Scrape the onions onto a plate to cool slightly.
  3. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter. Add the grated cheese and cooled onion-and-cumin mixture, stirring to combine.
  4. In a small bowl, whisk together the sour cream, eggs, and melted butter. Using a spatula, add the wet ingredients to the dry ingredients and gently combine.
  5. Scoop the batter into 10 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge.
  6. Bake for 32 to 36 minutes (or a few minutes longer if the batter was chilled first), rotating the pans halfway through. The muffins are ready to come out when their bottoms are golden brown (twist a muffin out of the pan to check). Take the tins out of the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These muffins are best eaten warm from the oven. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.