Sausage & Chive Corn Muffins

We love corn anything — grilled on the cob, polenta, cornbread, street corn, and especially corn muffins! We made these with turkey breakfast sausage, chives (or green onion) and sharp white cheddar. Delicious! What makes the muffins so special, is Professor Torbert’s orange corn meal. We love the color it gives the muffins as well as the extra nutrition from carotenoids (potent antioxidants).

We used the basic muffin recipe from PT’s website and added in the sausage and chives for a savory breakfast. They are also great as a bread side for lunch or dinner, too. Because these muffins are so good, you might want to double the recipe and save half in the freezer for another time. In fact, we had guests in house, so we baked half the batter one day and saved the batter for a few days and then baked the rest of the muffins.

In addition to or instead of sausage, try bacon in these muffins. That would also be amazing. And, one thing we haven’t done yet, is to add some fresh grilled corn to the batter. I’ll bet that would be fantastic!

Sausage & Cheddar Corn Muffins

Professor Torbert’s orange corn meal muffins with turkey breakfast sausage, chives and sharp white cheddar cheese.
Servings 12 Muffins
Prep Time 20 minutes
Cook Time 16 minutes


  • 1 cup all-purpose flour
  • 1 cup corn meal We use Professor Torbert’s Orange Corn Meal
  • 1/4 cup granulated sugar
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 cup buttermilk
  • 3/4 cup grated sharp white cheddar *can also use yellow cheddar
  • 3/4 cup chopped, cooked turkey sausage
  • 1/4 cup chives or green onions, thinly sliced


  • Preheat oven to 350℉. Line a muffin tin with paper liners. Spray the liners with cooking spray.
  • Place all dries (flour, corn meal, sugar, baking powder, and salt in a mixing bowl and blend with a whisk or spoon.
  • Add eggs, oil, and buttermilk and stir until well-blended. Stir in sausage, cheese and chives or green onions.
  • Fill each muffin thin about 2/3 full.Bake for 10-20 minutes or until golden brown.
    Treks IMG 8264
  • Eat right away, or store in an airtight container in the refrigerator or freezer until ready to serve.


We love these muffins so much that we usually double the recipe. The batter holds up well in the refrigerator in an ait-tight container for several days, so you can make one batch and then a few days later bake the remaining muffins. Or, bake them all and freeze until ready to serve. 
Course: Breads, Breakfast, Side Dish
Keyword: breakfast muffins, cheese and corn muffins, corn muffins, sausage corn muffins, savory muffins

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