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maple corn muffins
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Easy Cornbread Muffins

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

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