Blue Cheese and Walnut Mini Muffins

This image courtesy of Joseph DeLeo

NotesMake ahead:

Store tightly wrapped in foil in the freezer for up to 2 weeks.

Makes36 mini muffins

Cooking Methodbaking



Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Courseappetizer, snack

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Equipmentelectric mixer


Taste and Texturecheesy, crunchy, savory

Type of Dishbread, muffins, quickbreads


  • 1 cup + 2 tbsp (275 ml) unbleached all-purpose flour 
  • 1/3 cup (75 ml) cornmeal 
  • 2 tsp (10 ml) baking powder 
  • ½ tsp (2 ml) salt 
  • ¼ tsp (1 ml) freshly ground black pepper 
  • 4 oz (125 g) crumbled blue cheese (about 1 cup/250 ml) 
  • 2 tbsp (25 ml) unsalted butter, softened 
  • 2 eggs
  • ½ cup (125 ml) homogenized (whole) milk 
  • 1 cup (250 ml) walnut halves, toasted and finely chopped 
  • Flat beater
  • Preheat oven to 400°F (200°C)
  • 36 mini-muffin cups, lightly greased


  1. In a medium bowl, combine flour, cornmeal, baking powder, salt and pepper. Set aside.

  2. Place cheese and butter in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to speed 2 and beat until combined. Add eggs and beat for 2 minutes, stopping once to scrape down bowl. Decrease speed to stir and mix in flour mixture alternately with milk, making 3 additions of dry and 2 of wet. Add walnuts and mix until just combined.

  3. Spoon into prepared muffin cups and bake in middle of preheated oven until a tester inserted in the center of a muffin comes out clean, about 10 minutes. Remove muffins from tins and let cool on a wire rack. Serve warm or at room temperature.


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