Cornbread Muffins Recipe

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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.

A basket on its side with cornbread muffins coming out of it onto a wood table.

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.

An overhead view of cornbread muffins sitting on a table next to the pan they were baked in.

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
  • Veggies
  • Chives
  • Jalapenos
  • Berries
A closeup of cornbread muffins on a towel on a wood table.

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.
A closeup of a cornbread muffin popped up partially out of the muffin tin.

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

Cornbread muffin ingredients in individual bowls on a white surface.

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.

Adding the seasoning to the flour in a glass mixing bowl.
The whisked flour in a mixing bowl.

In a large bowl, combine cornmeal, flour, salt, baking powder, and paprika. Whisk well.

Wet cornbread muffin ingredients in a glass mixing bowl.

Make a well in the center of the dry ingredients. Add all the wet ingredients.

The wet ingredients mixed into the dry ingredients to create a batter.

Stir the wet ingredients together, slowly incorporating the dry ingredients. Whisk until everything is smooth if needed.

Corn kernels in a small bowl.
Corn kernels added to cornbread muffin batter in a glass mixing bowl.

Stir in the corn kernels.

Batter poured into muffin liners in a muffin pan.

Divide batter equally into the prepared muffin cups, filling to nearly the top.

Baked cornbread muffins cooling in the muffin pan they were baked in.

Bake for 22-25 minutes, until a toothpick inserted comes out clean and the tops are golden brown.

Baked cornbread muffins laying on a wood table.

Allow to cool in the pan for at least 20 minutes before removing.

Storage

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.

Reheating

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

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Several cornbread muffins laying on a towel on a wood table.

Cornbread Muffins Recipe

Delicious muffins that have many possibilities.
3.75 from 4 votes
Print Pin Rate Add to Collection
Course: Breads, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 182kcal
Author: Tiffany McCauley

Equipment

  • 1 Standard muffin pan

Ingredients

  • 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
  • cup unsweetened oat milk
  • ¾ cup water
  • cup oil
  • 1 cup fresh corn kernels (or frozen and thawed)

Instructions

  • Gather and measure all your ingredients. Preheat oven to 400° F/200 C. Grease an ½ cup/120ml capacity muffin pan*.
    Cornbread muffin ingredients in individual bowls on a white surface.
  • In a large bowl, combine cornmeal, flour, salt, baking powder, and paprika. Whisk to evenly distribute everything.
    The whisked flour in a mixing bowl.
  • Make a well in the center of the dry ingredients. Add all the wet ingredients.
    Wet cornbread muffin ingredients in a glass mixing bowl.
  • Stir the wet ingredients together, slowly incorporating the dry ingredients. Whisk until everything is smooth if needed.
    The wet ingredients mixed into the dry ingredients to create a batter.
  • Stir in the corn kernels.
    Corn kernels added to cornbread muffin batter in a glass mixing bowl.
  • Divide batter equally into the prepared muffin cups, filling to nearly the top.
    Batter poured into muffin liners in a muffin pan.
  • Bake for 22-25 minutes, until a toothpick inserted comes out clean and the tops are golden brown.
    Baked cornbread muffins cooling in the muffin pan they were baked in.
  • Allow to cool in the pan for at least 20 minutes before removing.
    Baked cornbread muffins laying on a wood table.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1muffin | Calories: 182kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 113mg | Potassium: 243mg | Fiber: 3g | Sugar: 4g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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