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maple corn muffins

Maple Cornbread Muffins

Amy Palanjian
Moist and nutritious, these easy cornmeal muffins are an easy side, breakfast, or yummy snack.
4.2 from 5 votes
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Muffins
Cuisine American
Servings 12 (Makes 24 mini muffins or 12 standard)
Calories 157 kcal


  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 cup milk (plain unsweetened if using nondairy)
  • 1/4 cup maple syrup
  • 1/4 cup canola oil (or melted and slightly cooled butter)
  • 1 teaspoon 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.
  • Gluten-free: Use 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.


Serving: 2mini muffinsCalories: 157kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 2mgSodium: 310mgPotassium: 121mgFiber: 2gSugar: 5gVitamin A: 34IUCalcium: 93mgIron: 1mg
Keyword corn muffins, cornbread muffins, gluten free cornbread
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!