Overnight Buttermilk Herb Fontina Cornmeal Muffins
Savory muffins featuring tangy buttermilk, nutty fontina and Parmesan cheeses, fresh chives and parsley, with cornmeal adding subtle texture. The batter rests overnight for enhanced flavor development and tender crumb. Perfect for brunch gatherings, alongside soups, or as an elegant breakfast option. The combination of two cheeses creates rich depth while herbs provide bright freshness that balances the hearty cornmeal base.
Ingredients
- 2 cups all-purpose flour
- 3 ½ oz cornmeal
- 4 teaspoons baking powder
- ⅛ oz kosher salt
- ⅛ oz black pepper, freshly ground
- ⅝ cup vegetable oil
- 2 large eggs, room temperature
- 1 ¼ cups whole buttermilk
- ¾ cups fontina cheese, grated, plus more for toppinggruyere cheese1:1vegetarian
similar nutty flavor
- ½ cups Parmesan cheese, freshly grated
- ½ oz chives, finely sliced
- ½ oz flat-leaf parsley, finely chopped
Instructions
- 1
Whisk together flour, cornmeal, baking powder, salt, and pepper in a small bowl
- 2
Combine oil and eggs in a medium bowl, whisk in buttermilk
- 3
Fold in dry ingredients until just combined, cover with plastic wrap and refrigerate for 8 hours or overnight
- 4
Heat oven to 400 degrees F and line 12 muffin tin cavities with paper liners
- 5
Stir cheeses and herbs into chilled batter
- 6
Portion batter among lined muffin cavities using cookie scoop or about 1/4 cup plus 1 tablespoon per muffin
- 7
Sprinkle tops with additional fontina cheese shreds
- 8
Bake for about 20 minutes
- 9
Cool in pan for 10 minutes, then transfer to wire rack
- 10
Serve warm or at room temperature
Tips
Use room temperature eggs for better incorporation into the batter and more even mixing with the buttermilk
The overnight rest is crucial for flavor development and creates a more tender crumb, so don't skip this step
Avoid overmixing when folding in dry ingredients to prevent tough, dense muffins
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Batter must be made 8 hours to overnight ahead, can be baked fresh in morning
Best served warm or at room temperature, reheat briefly in oven if desired
Common Mistakes
Don't overmix batter to avoid tough muffins
Don't skip overnight resting period for proper flavor and texture
Fill muffin cups evenly to avoid uneven baking
Substitutions
Gluten-Free Swaps
General Alternatives
similar nutty flavor
FAQ
Can I make these without the overnight rest?
The overnight rest develops flavor and creates tender texture, but you can bake immediately with slightly denser results.
What if I don't have fontina cheese?
Gruyere or aged white cheddar work well as substitutes, providing similar nutty flavors and melting properties.
How long do these muffins keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Reheat briefly in oven before serving.