As an Amazon Associate I earn from qualifying purchases.
Warm up your next gathering with these easy cornbread muffins.
Nothing beats a warm muffin straight from the oven. These sweet cornbread muffins are a perfect side dish for main courses such as chili or soup, or you can enjoy them on their own for a snack. Corn muffins are perfect for any time of year, and can even be made sweet to enjoy for dessert.
What’s The Difference Between Cornbread And Cornbread Muffins?
While regular cornbread is cooked in a pan, cornbread muffins are cooked in a muffin tin. In addition, cornbread sometimes contains no added sweetener, while cornbread muffins always do. If sweetener is added to cornbread, it is generally less than what you will find in cornbread muffins. So while you could certainly cook cornbread in muffin tins, generally speaking, you want to make muffins sweeter than regular cornbread.
Why Do My Cornbread Muffins Fall Apart?
If you are having trouble with your muffins falling apart, try using less flour. When it comes to cornbread, the type of flour you use can change things. Even something as small as a different brand of flour can make a difference. So if you run into this issue, experiment first with less flour, and then look at using different brands.
Are Cornbread Muffins Gluten-Free?
Not this recipe. They could certainly be made gluten-free if you use a gluten-free flour mix. But this recipe is not, as it is written.
Are Cornbread Muffins Healthy?
They can be. It all depends on how you make them. If you use a cornbread boxed mix with processed sugar, it’s not going to be the healthiest choice. However, if you make them with whole grains and natural sweeteners, (like this recipe) they start to become a much healthier muffin.
What Can I Add To Cornbread Mix?
If you want to add additions, some tasty ideas would be:
- Dried cranberries
- Cheddar cheese
- Chopped bacon
Cornbread Muffins Toppings
If you want to put something on your muffins here are a few suggestions:
- A pat of butter
- A drizzle of honey or maple syrup
- Eggs – fried or scrambled.
About The Ingredients
Fine corn meal – Polenta works well.
Whole wheat pastry flour – You can also use white whole wheat flour if that’s easier to find.
Baking powder – Make sure it’s fresh so it works well.
Salt – Any type will work. I used pink Himalayan salt.
Smoked paprika – You can omit this if you like, or switch it for a different herb, spice, or mix-in.
Maple syrup – Use the real stuff, not pancake syrup.
Unsweetened oat milk – Almond milk or regular milk will work too.
Water – Use good, filtered water that doesn’t taste like chlorine.
Oil – Any oil you are comfortable using will work here. But light-flavored oils work best.
Fresh corn kernels – Frozen will work if you thaw them first.
How To Make Cornbread Muffins
Gather and measure all your ingredients. Preheat oven to 400° F. Grease a standard-size muffin pan and place foil cupcake liners in each well.
In a large bowl, combine cornmeal, flour, salt, baking powder, and paprika. Whisk well.
Make a well in the center of the dry ingredients. Add all the wet ingredients.
Stir the wet ingredients together, slowly incorporating the dry ingredients. Whisk until everything is smooth if needed.
Stir in the corn kernels.
Divide batter equally into the prepared muffin cups, filling to nearly the top.
Bake for 22-25 minutes, until a toothpick inserted comes out clean and the tops are golden brown.
Allow to cool in the pan for at least 20 minutes before removing.
Store leftover cornbread muffins in the fridge for up to 3 days in an airtight container.
Can You Freeze Cornbread Muffins?
Yes! If wrapped well, they will keep in the freezer for up to 4 months.
From the fridge: reheat in the microwave or in a toaster oven.
From the freezer: Defrost in the fridge or the microwave before heating.
Note that these are great served at room temperature as well.
More Muffin Recipes
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
Cornbread Muffins Recipe Card
Cornbread Muffins Recipe
- 1 Standard muffin pan
- 1½ cup fine corn meal (polenta)
- ¾ cup whole wheat pastry flour (or white whole wheat flour)
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ tsp. smoked paprika
- 1 tbsp. maple syrup
- 1¼ cup unsweetened oat milk
- ¾ cup water
- ⅓ cup oil
- 1 cup fresh corn kernels (or frozen and thawed)
- Gather and measure all your ingredients. Preheat oven to 400° F/200 C. Grease an ½ cup/120ml capacity muffin pan*.
- In a large bowl, combine cornmeal, flour, salt, baking powder, and paprika. Whisk to evenly distribute everything.
- Make a well in the center of the dry ingredients. Add all the wet ingredients.
- Stir the wet ingredients together, slowly incorporating the dry ingredients. Whisk until everything is smooth if needed.
- Stir in the corn kernels.
- Divide batter equally into the prepared muffin cups, filling to nearly the top.
- Bake for 22-25 minutes, until a toothpick inserted comes out clean and the tops are golden brown.
- Allow to cool in the pan for at least 20 minutes before removing.