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 are 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 muffin 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.

You can make these full size or mini, depending on your preference.

Your toddler won’t eat? Help is here!

Sign up for our email updates to get tips and ideas sent to your inbox. 

Please enable JavaScript in your browser to complete this form.

Ingredients You Need

These healthy muffins have just a few basic ingredients. To make them you’ll need:

ingredients in cornbread muffins on counter.
  • Cornmeal: Cornmeal is the base for this recipe and lends the classic cornbread flavor and texture.
  • All-purpose flour: This helps the muffins stay light and fluffy.
  • Maple syrup: A little maple syrup adds the hint of sweetness you expect in corn muffins.
  • Canola oil (or melted unsalted butter): A little fat from oil or melted butter ensures the muffins are moist and tender.
  • Baking powder: This ensures the muffins rise and bake through properly.
  • Milk: You can use dairy or nondairy milk in this recipe.

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 nondairy 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.

mixing cornbread muffin batter
  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 tin

Frequently Asked Questions

Why are my cornbread muffins dry?

Muffins can become dry if they are over-baked or if there’s not enough fat or moisture in the batter. Check for doneness on the lower end of the baking range by inserting a cake tester or toothpick into the center of a muffin. It should come out cleanly. Remove from the oven and transfer muffins to a wire rack to cool fully.

What’s the difference between corn muffins and cornbread?

Muffins are baked in a muffin pan and cornbread is typically baked in a baking pan that’s either square or rectangular.

cornbread muffins cooling on wire rack

What to Serve with Cornbread Muffins

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!

How to Store

Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 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.

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.

Related Recipes


I’d love to hear what your family thought of this recipe so please chime in below to share!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
maple corn muffins

Easy Cornbread Muffins

Moist and nutritious, these healthy cornmeal muffins are an easy side, quick breakfast, or yummy snack.
4.81 from 31 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

Instructions

  • Preheat the oven to 400 degrees 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 tablespoon 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 clean.
  • 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!

This post was first published October 2018.

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




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

    2. did you still add milk? Or did the 1/3 cup yogurt replace the milk? I’m going to add an egg as well.

  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.