Balkan Cornbread Muffins

5 from 1 vote

These Balkan Cornbread Muffins are soft, savory, and rich with dairy flavor. Made with corn flour, kefir, sour cream, and a mix of kačkavalj and feta cheeses, they bake up golden and moist with a tender crumb. Topped with sesame seeds for a classic Balkan touch, these muffins are perfect as a side dish, breakfast treat, or snack.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: Serbian

Servings:

Calories: 277kcal

Author: Nataša

Equipment

Mixing bowls
spatula
Wire whisk
measuring cups and spoons
Muffin pan

Ingredients

3 eggs
⅔ cup light olive oil
¾ cup kefir
¾ cup sour cream
1 ½ cup corn flour (I recommend Bob's Red Mill golden corn flour)
½ cup all-purpose flour (organic Gold medal)
2 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup kačkavalj cheese (Balkan-style cow's milk cheese)
½ cup crumbled feta cheese
sesame seeds (for garnish)

Instructions

Prepare the muffin pan: Preheat the oven to 350°F (175°C). Generously grease a 12-cup muffin pan with butter.
Mix the wet ingredients: In a medium bowl, whisk the eggs. Add light olive oil, kefir, and sour cream. Whisk until the mixture is smooth and well combined.
3 eggs
⅔ cup light olive oil
¾ cup kefir
¾ cup sour cream
Combine the dry ingredients: In a separate bowl, mix the corn flour, all-purpose flour, baking powder, baking soda, and salt.
1 ½ cup corn flour
½ cup all-purpose flour
2 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
Combine wet and dry mixtures: Use a spatula to gently fold the dry ingredients into the wet until just combined. Do not overmix.
Add the cheese: Mix in the grated kačkavalj and crumbled feta until evenly incorporated into the batter.
¾ cup kačkavalj cheese
½ cup crumbled feta cheese
Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each completely. Sprinkle with black and white sesame seeds.
sesame seeds
Bake: Bake for 35-38 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool and serve: Use a knife to carefully loosen the muffins from the tin and remove them immediately after baking. Transfer to a wire rack and let cool for about 10 minutes before serving.

Notes

Corn Flour vs. Cornmeal: This recipe calls for fine corn flour (like Bob’s Red Mill Golden Corn Flour), not coarse cornmeal or cornbread mix. The texture should be soft and smooth, not gritty.
Cheese Options: Kačkavalj adds a rich, buttery flavor that melts easily. If unavailable, substitute with provolone, mild cheddar, or low-moisture whole milk mozzarella. Feta provides saltiness and tang; use a block-style feta for the best texture.
Oil Choice: Light olive oil gives a more balanced flavor, but you can also use vegetable oil.
No Muffin Liners Needed: These muffins don’t require liners. Just grease the muffin pan generously with butter to prevent sticking.
Make-Ahead Friendly: These muffins keep well at room temperature for 1–2 days or can be refrigerated for up to 4 days. Reheat briefly in the oven or microwave before serving.
Serving Ideas: Perfect with soups, stews, or on their own as a savory snack or breakfast. Serve warm for the best texture.

Nutrition