Radish and Chèvre Cornmeal Muffins
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Updated: March 17, 2025
Happiness is pulling up beautiful orbs of bright reds, pinks, purples, white, and even green shades from the soil in the spring time. Radishes are a magical vegetable in the spring garden! You never know what you might pull out of ground, and they always taste better when grown in your own garden. These fluffy cornmeal muffins are combined with the flavor of fresh radishes, creamy chèvre, and sweet honey. They make an excellent afternoon snack to enjoy while you read a book under the apple blossoms, or they pair wonderfully with a fresh spring salad or even a slice of quiche!
A Rustic Combination of Flavors:
Do you love radishes? It seems to me that people either love them or absolutely hate them. I am in the love them party, myself. I think radishes grown in the early spring and late fall are the best tasting ones as the cool temperatures help to make their flavor a bit sweeter. The hotter it is outside, the more bitter radishes begin to taste.
Cornbread has long been a staple in Southern and rustic European cooking, known for its comforting, slightly sweet flavor and crisp, golden crust. This version leans into the savory side, incorporating fresh radishes for a mild bite and chèvre for creamy, tangy richness. The result is a beautifully balanced muffin—moist and flavorful, with bursts of earthy cheese and subtle sharpness from the radish. While radishes are often enjoyed raw in salads, roasting or baking them softens their bite and brings out a mellow sweetness. Combined with the rich, crumbly texture of goat cheese, they add depth and a bit of unexpected elegance to these simple muffins.
gathering ingredients:
Flour. For this recipe, all-purpose flour works best.
Cornmeal. Cornmeal gives these muffins incredible flavor and texture! You will want to use fine yellow cornmeal to make these muffins.
Sugar. For this recipe, I used a combination of light brown sugar and granulated sugar.
Garlic Powder. To keep the muffin batter smooth, garlic powder works best over minced garlic.
Egg.
Buttermilk. Buttermilk gives these muffins lift when in combination with the baking powder. You can use regular milk or make your own homemade buttermilk as a substitute.
Honey.
Butter.
Radishes. Any variety of radish works for this recipe, but I recommend using radishes with red, pink, or purple skin for a pop of color!
Goat Cheese. Try using goat cheese infused with honey for a sweeter flavor!
Chives. Fresh chives are what I recommend using in this recipe, but you can substitute in dried chives instead. Use 1 teaspoon (1 g) of dried chives in place of 1 tablespoon (3 g) fresh chives.
how to make radish & Chèvre cornmeal muffins:
Step One: In a large bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking powder, garlic powder, salt, and pepper. Make a well in the center of the dry ingredients and add the egg, buttermilk, and honey. Stir everything together until well combined and the mixture is no longer dry, about 2 minutes. Then, fold in the melted butter, radishes, goat cheese, and chives stirring until the batter is no longer separated, another 2 minutes.
Step Two: Divide the batter evenly between the muffin cups, filling them about three-quarters of the way full. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins rest in the tin for a further 10 minutes before transferring them to a wire cooling rack to finish cooling.
Tips for the Best Cornmeal Muffins:
Use Fresh Radishes: Opt for firm, crisp radishes for the best texture and flavor.
Crumble the Chèvre Gently: Folding in small chunks of goat cheese ensures pockets of creamy richness in every bite.
Don’t Overmix the Batter: Stir just until combined to keep the muffins light and tender.
Serve Warm: These muffins taste best fresh out of the oven with a drizzle of honey or a pat of butter.
what to serve with radish & goat cheese muffins:
These muffins make a unique appetizer to lunch or supper! If I had my own little cafe, I would definitely be serving these muffins alongside a soup or salad course.
final thoughts:
I hope that you enjoy this unique recipe for a savory muffin filled with peppery radishes and tangy goat cheese. This is certainly not a traditional muffin recipe, but it is truly delicious and unique in its own way! The cornmeal and honey with salted butter gives the muffin a sweet flavor and lovely texture. The radishes are cooked, removing their spicy punch and are perfectly combined with creamy sweet goat cheese and bright fresh chives.
xoxo Kayla
Whimsical Roots Radish and Chevre Cornmeal Muffins
Ingredients
- 1 1/4 cup (156 g) all-purpose flour
- 1 cup (130 g) fine yellow cornmeal
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (25 g) light brown sugar, packed
- 1 1/2 tsp (7 g) baking powder
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 large egg, room temperature
- 1 cup (240 ml) buttermilk, room temperature
- 2 tbsp (30 ml) honey
- 1/4 cup (60 ml) melted salted butter, slightly cooled
- 1 cup (95 g) radishes, thinly sliced
- 2 oz (56 g) goat cheese, crumbled
- 1 tbsp (3 g) fresh chives, chopped
- Whipped herbal butter, for serving
Instructions
- Preheat the oven to 400° F (204° C) and grease a standard 12-cup muffin tin with cooking spray or butter. Set this aside for now.
- In a large bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking powder, garlic powder, salt, and pepper. Make a well in the center of the dry ingredients and add the egg, buttermilk, and honey. Stir everything together until well combined and the mixture is no longer dry, about 2 minutes. Then, fold in the melted butter, radishes, goat cheese, and chives stirring until the batter is no longer separated, another 2 minutes.
- Divide the batter evenly between the muffin cups, filling them about three-quarters of the way full. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins rest in the tin for a further 10 minutes before transferring them to a wire cooling rack to finish cooling.
- Serve the muffins at room temperature with a dollop of whipped herb butter. These muffins should be stored in an airtight container in the refrigerator. They will last for about 5 days.
Nutrition Facts
Calories
200Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
