Of all of the breads that I bake, cornbread muffins often seems to be at the top of my list—and these Maple Cornbread Muffins are always in regular rotation! They’re soft, easy to mix up, and store well in the fridge or freezer. Oh and the kids love them!
We love corn muffins alongside soup, stews, and chili—or warmed with eggs in the morning or on their own as a toddler snack. I particularly love this recipe because (in addition to being delicious!) each muffin is filled with protein and complex carbs, so they are more nutritious than the standard white flour variety.
TIP: You can make these full size or mini, depending on your preference.
Ingredients in Cornbread Muffins
These healthy Cornbread Muffins have just a few basic ingredients. To make them you’ll need:
- Whole wheat (or gluten-free) flour
- Maple syrup
- Canola oil (or melted butter)
- Baking powder
- Milk (dairy or nondairy)
TIP: These are easy to make allergy-friendly, so use nondairy and gluten-free ingredients as you like.
Egg-Free Cornbread Muffins
I love this recipe since it’s a nice option for kids with egg or dairy allergies or intolerances. These muffins are made without eggs (and you don’t need to add any replacements!) and they are easy to make dairy-free with unsweetened plain nondairy milk and gluten-free with gluten-free cup for cup flour.How to Make Cornbread Muffins Step-by-Step
Here’s a look at the simple process of making these easy corn muffins.
- Preheat the oven and grease a mini muffin tin.
- Stir together the ingredients. Add about 1 1/2 tablespoons batter to each muffin cup.
- 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.
Can I make these cornbread muffins 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 Corn Muffins?
Tips for Making the Best Healthy Cornbread Muffins
- Use whole wheat flour or cup for cup 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.
I’d love to hear what your family thought of this recipe so please chime in below to share!Print
Moist and nutritious, these gluten-free cornmeal muffins are an easy side, breakfast, or yummy snack.
- 1 cup cornmeal
- 1 cup whole wheat (or gluten free flour blend)
- 1 tablespoon baking powder
- 1 cup milk (plain unsweetened if using nondairy)
- 2 tablespoons maple syrup
- 1/4 cup canola oil or melted and slightly cooled butter
- 1 teaspoons salt
- Preheat the oven to 400 F and grease a mini muffin tin.
- Stir together all ingredients in a medium bowl.
- Portion about 1 1/2 tablespoons batter into each prepared cup and bake for about 12-14 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.
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.
Use whole wheat flour or cup for cup 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.