These corn muffins are topped with salty, savory goodness and slathered with decadent cream cheese! Like a bagel, but better!
To get you through the week, today I’m sharing a quick and unique recipe for corn muffins with a twist! My husband is a huge fan of the everything bagel – that bagel topped with poppy and sesame seeds, as well as dried onion, garlic, and salt. Slathered with cream cheese, it’s his happy place. So I wanted to take the idea of that bagel and bring it to muffin form and what better savory muffin to use as a base than a corn muffin! As you can see in the recipe, I used hemp milk which I always have on hand for my morning smoothies but you can substitute with whole milk if you’d like!
If you’re wondering about the Everything Bread & Bagel Topping, I bought a bag of it when I was visiting King Arthur Flour for Blog & Bake, but you can certainly make your own. Richard Blais has a great recipe in his cookbook, Try This At Home, for an Everything Bagel Dressing for salads, which is awesome!
These corn muffins have a tender crumb that pairs perfectly with the smooth cream cheese and the salty goodness of the everything bread topping. Quick tip: to soften your cream cheese, just place in microwave for 10 seconds on high. It makes the perfect “icing” for these muffins!