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 on pink butterfly plate

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-in-corn-muffins

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.

mixing cornbread muffin batter

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.

  1. Stir together the dry ingredients.
  2. Stir in the wet ingredients.
  3. Add about 1 ½ tablespoons batter to each mini muffin cup.
  4. 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.

cornbread muffin batter in muffin tinCan 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!

cornbread muffins cooling on wire rackBest Tips for Success

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.

maple corn muffins

Easy Cornbread Muffins

Moist and nutritious, these healthy cornmeal muffins are an easy side, breakfast, or yummy snack.
4.65 from 17 votes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Cuisine American
Course Muffins
Calories 181kcal
Servings 12 (Makes 24 mini muffins or 12 standard)

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk (plain unsweetened, if using nondairy)
  • cup maple syrup
  • cup canola oil (or melted and slightly cooled butter)
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 400 F and grease a 24 cup mini muffin tin. (I use Classic Pam.)
  • Stir together all ingredients in a medium bowl.
  • Portion a heaping 1 tablespoons batter into each prepared cup and bake for about 8-10 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly.
  • 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 muffins, Calories: 181kcal, Carbohydrates: 25g, Protein: 3g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 2mg, Sodium: 177mg, Potassium: 105mg, Fiber: 2g, Sugar: 7g, Vitamin A: 33IU, Calcium: 76mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

 

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Comments

  1. Hi there! First time getting into baking, bc I want to start giving my toddler some yummy snacks. I noticed when I mixed everything together, the batter wasn’t thick. What should the consistency be for the batter? Thick, semi-thick or slightly thin? Can’t wait to try them. Thank you!

  2. 5 stars
    Fantastic recipe! I doubled the batch. Added 2 eggs, used honey instead of maple syrup and used 1/3 c Greek yogurt and 1/3 c canola oil. My husband wouldn’t stop raving about them I had to tell him to stop. 😂

    Do you think these freeze well?

    1. Yes, they freeze really well. Put them into a freezer bag, remove as much air as you can, and freeze. Thaw in the fridge or at room temp and warm a little to serve

  3. These look great for toddlers! I’m interested in making them for my 7-month-old as part of BLW, so am wondering about omitting the maple syrup. Would substituting unsweetened applesauce (or something else) work? Thanks!

  4. Can I use 1 use 1 cup all purpose flour instead of 1/2 cup whole wheat and 1/2 cup all purpose flour?
    I only have all
    Purpose flour in the pantry at the moment.

  5. 5 stars
    Thank you for an egg free cornbread recipe my toddler can enjoy! I plan on making mini corn dogs by putting a slice of hot dog in the middle. My toddler asks for these muffins at any meal at least once a week. Another slam dunk per usual!

  6. Can corn oil or melted coconut oil substitute for canola oil/melted butter in this recipe?
    Thanks

  7. Hello! Thanks for all the awesome recipes! 🙂 Your page is definitely one of my favorites! Question – what are your thoughts on using buttermilk for the milk in this recipe? I have some in the fridge and wondering if I can use it in this recipe. Thanks!!!

    1. I haven’t tried either of those so I can’t say for sure, but it’s possible corn flour would work similarly.

      1. 5 stars
        My daughter loooves these and I love having a quick side with leftover rotisserie chicken and veggies for lunch!

  8. Can a heavier flour like rye be used? Or would they be too dense? PS if I were to add bacon bits, would 1/2 cup throw off the recipe? Thanks

  9. 3 stars
    I wanted to love this recipe, but found the muffins to be really dry and not taste like maple at all. Going to try again making some adjustments (add yogurt, more maple syrup).

  10. Made these today on (yet another) snow day. They were very forgiving considering we had to ground up almonds for the flour (could have been finer, in retrospect) and used two little Greek yogurts for lack of a regular tub this week. Yum! We’ll definitely be enjoying these healthy, tasty muffins with honey and butter in the mornings.