Cornbread Muffins – Skinnytaste

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Including recent corn to cornbread muffins makes them moist and scrumptious, you’ll by no means know they’re gentle!

Cornbread Muffins

Cornbread Muffins

For years, I attempted to make a more healthy, low-fat cornbread, however I by no means preferred the outcomes and at all times gave up. That was till I examined a cornbread recipe for Skinnytaste Easy utilizing grated zucchini that got here out so completely. I now have an excellent base, which I used to create this wholesome cornbread muffin recipe. This model provides moisture and sweetness with recent corn kernels, they usually’re PERFECT! Serve this as a facet dish, or take pleasure in it for breakfast! For one more cornbread recipe, don’t miss my Cornbread Stuffing. And when you’re searching for extra bread recipes to serve for the vacations, strive these Garlic Cheddar Biscuits and Garlic Knots.

Corn Muffins with Honey

Why This Corn Muffin Recipe Works!

  • Make Forward: If you happen to’re serving these candy cornbread muffins for the vacations, make them a day or two earlier than your occasion and retailer them in an hermetic container.
  • Straightforward Facet Dish: This cornbread pairs nicely with many various meals, every thing from soups and chilis to meat and rooster with greens.
  • Wholesome: I used much less oil than most cornbread muffin recipes, so one serving solely has __calories. Plus, the recent corn provides further vitamins, like B nutritional vitamins and vitamin C.

Cornbread Muffin Substances

  • Corn: Lower off the kernels from two ears of corn.
  • Cornmeal: You’ll want a cup of coarse yellow cornmeal.
  • Flour: Use all-purpose or gluten-free flour, like Cup4Cup.
  • Granulated Sugar provides these cornbread muffins some sweetness.
  • Baking Powder helps the muffins rise.
  • Kosher Salt balances the sweetness and improves the feel.
  • Milk: Use a cup of almond or skim milk.
  • Eggs: You’ll want three massive eggs.
  • Oil: Select a impartial oil, like canola or grapeseed.

Make Cornbread Muffins

  1. Pulse the corn in a meals processor.
  2. Dry Substances: Whisk the cornmeal, flour, sugar, baking powder, and a teaspoon of salt.
  3. Moist Substances: Make a nicely in the course of the dry components, and add the milk, eggs, corn, and oil. Stir simply till the combination comes along with only some remaining lumps.
  4. Bake: Pour the batter right into a muffin pan sprayed with oil, and bake at 400°F for 15 to twenty minutes. They’re prepared once they’re golden and a toothpick inserted into the middle comes out clear.
Corn Muffins


  • Corn: Swap recent corn for canned or thawed, frozen corn.
  • Add Substances: Like cheese, jalapeños, recent herbs for various flavors.
  • Baking Pan: Be happy to bake this cornbread in an 9-inch spherical cake pan for 22 to 25 minutes.

Maintain Cornbread from Sticking to Muffin Pan

You may forestall cornbread muffins from sticking to the pan in just a few methods:

  • Generously spray your muffin tin with oil.
  • Use a silicone muffin pan.
  • Use parchment paper liners within the muffin cups.

What to Serve with Cornbread Muffins

These moist cornbread muffins can be nice paired with so many various meals.

Ideas for Moist Muffins:

  • Don’t Overmix: Overmixing the batter could make the muffins robust.
  • Corn Kernels: Including corn kernels can provide your muffins further moisture and texture.
  • Test Early: Begin checking for doneness a couple of minutes earlier than the timer goes off to stop over-baking.
  • Storage: Retailer any leftover muffins in an hermetic container to maintain them moist.

Maintain Cornbread Muffins from Drying Out

To maintain cornbread muffins moist, storing them in an hermetic container is important. They’ll keep at room temperature for as much as 3 days, however I desire to maintain them refrigerated for as much as 5 days or frozen for 3 months. Reheat them within the microwave or oven till heat.

Cornbread Muffins

Extra Corn Recipes You’ll Love

Prep: 10 minutes

Cook dinner: 20 minutes

Whole: 30 minutes

Yield: 12 servings

Serving Measurement: 1 muffin

  • Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.

  • Place corn in a mini meals processor and pulse just a few occasions.

  • In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.

  • Make a nicely within the heart of the dry components and add the milk, eggs, corn and three tablespoons impartial oil, comparable to canola or grapeseed. Stir simply till the combination comes collectively and only some lumps stay.

  • Pour the batter into the ready muffin pan and bake for 15 to twenty minutes, or golden and a toothpick inserted into heart will come out clear.

  • Let the muffins cool within the pan for a couple of minutes, serve heat or chilly.

Final Step:

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Serving: 1 muffin, Energy: 170 kcal, Carbohydrates: 27 g, Protein: 4 g, Fats: 5.5 g, Saturated Fats: 1 g, Ldl cholesterol: 46.5 mg, Sodium: 237 mg, Fiber: 1.5 g, Sugar: 9 g


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