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Of all of the breads that I bake, cornbread muffins often seems to be at the top of my list—and this recipe is always in regular rotation during the fall and winter. They’re soft, easy to mix up, and store well in the fridge or freezer. Oh and the kids love them!
Cornbread Muffins
We love corn muffins alongside soup, stews, and chili—or warmed with eggs in the morning and even on their own as a toddler snack. I particularly love this recipe because, in addition to being delicious, each muffin is filled with nutrition too.
I love this recipe since it’s a nice option for kids with egg or dairy allergies or intolerances…or for when you’ve simply run out of eggs!
TIP: You can make these full size or mini, depending on your preference.
Ingredients You Need
These healthy muffins have just a few basic ingredients. To make them you’ll need:
TIP: These are easy to make allergy-friendly, so use nondairy and gluten-free ingredients as you like.
Ingredient Substitutions
- You can use 1:1 gluten-free baking mix in place of the all purpose and whole wheat flour.
- Use non-dairy milk as needed.
- Use honey in place of the maple syrup or 2 tablespoons granulated sugar and 2 tablespoons additional milk.
Step-by-Step Instructions
Here’s a look at the simple process of making these easy cornbread muffins. Scroll down to the bottom of this post for the full information.
- Stir together the dry ingredients.
- Stir in the wet ingredients.
- Add about 1 ½ tablespoons batter to each mini muffin cup.
- Bake until lightly golden brown. Remove from the oven and transfer to a wire rack to cool.
TIP: These are super simple to stir together, so let the kids help with the stirring if they want to get in on the cooking action.
Can I make these ahead of time?
Sure thing. Just store them in an airtight container at room temperature for up to 24 hours or in the fridge for up to 3 days. You can also freeze them in a freezer bag with as much air removed as possible for up to 3 months. Warm slightly to serve.
What goes well with these?
We like to have these muffins with Veggie Chili or Black Bean Soup, alongside scrambled eggs for breakfast, or as a snack with some cheese and fruit. So many possibilities!
Best Tips for Success
- Use whole wheat flour or a 1:1 style gluten free flour blend.
- Stir the ingredients together gently.
- Make them mini or full size, depending on your preference.
- Serve with soups, stews, chili, eggs, or as a component at snack time.
- Top with butter, honey, or apple butter if desired. Dice into smaller pieces for younger toddlers.
- You may also like Corn Muffins with Yellow Squash, Veggie Muffins, Pizza Muffins, and Slow Cooker Black Bean Soup.
I’d love to hear what your family thought of this recipe so please chime in below to share!
This post was first published October 2018.
Easy Cornbread Muffins
Moist and nutritious, these healthy cornmeal muffins are an easy side, breakfast, or yummy snack.
Ingredients
- 1 cup cornmeal
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1 cup milk (plain unsweetened if using nondairy)
- 1/4 cup maple syrup
- 1/4 cup canola oil (or melted and slightly cooled butter)
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 400 F and grease a 24 cup mini muffin tin. (I use Classic Pam.)
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Stir together all ingredients in a medium bowl.
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Portion a heaping 1 tablespoons batter into each prepared cup and bake for about 10-12 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
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Transfer to a wire rack to cool. Serve warm or at room temperature.
Notes
- Store fully cooled muffins in an airtight container in the fridge for up to 3 days and heat for 15 seconds in the microwave before serving.
- To make full-size muffins, bake for 16-18 minutes or until a cake tester inserted into the center comes out cleanly.
- Gluten-free: Use cup for cup gluten free flour blend.
- Dairy-free: Use nondairy milk.
- Stir the ingredients together gently.
- Make them mini or full size, depending on your preference.
- Serve with soups, stews, chili, eggs, or as a component at snack time.
- Top with butter, honey, or apple butter if desired. Dice into smaller pieces for younger toddlers.
Nutrition
Serving: 2mini muffinsCalories: 157kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 2mgSodium: 310mgPotassium: 121mgFiber: 2gSugar: 5gVitamin A: 34IUCalcium: 93mgIron: 1mg
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