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maple corn muffins

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


  • 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


  • 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.


  • 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.


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