5 from 15 votes
Cornbread Muffins
Cornbread Muffins combine cornmeal, flour, and cooked corn kernels to create a textured muffin with a slightly sweet taste from coconut sugar and honey. Butter and eggs add richness, while baking powder gives a light rise. The batter is mixed gently to prevent toughness. Baking at 400°F yields golden muffins with a moist interior and tender crumb. These muffins work well alongside savory dishes or as a mildly sweet snack.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
12
muffins
Calories:
217 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 cup cornmeal yellow
- 1 cup flour I used gluten-free for gluten-free cornbread muffins
- 1 Tablespoon baking powder
- ½ cup coconut sugar
- 1 teaspoon salt
- 1 cup milk
- 2 egg large
- ¼ cup butter melted, unsalted
- ½ cup honey
- ½ cup corn cooked, yellow kernels
Instructions
- Preheat the oven to 400°F and place paper liners in a muffin pan (or lightly spray the muffin pan with nonstick cooking spray).
- In a large bowl whisk together cornmeal, flour, baking powder, coconut sugar, and salt.
- In a medium-sized bowl, whisk together the milk, eggs, butter and honey.
- Add the wet ingredients to the dry ingredients and whisk together until just mixed. Gently stir in the corn kernels.
- Fill the prepared muffin tins ⅔ full with the batter, about ⅓ cup per tin.
- Place the muffin pan on a sheet pan and bake in a preheated oven in the center rack.
- Bake for 13 to 15 minutes, until golden and toothpick inserted in the center comes out clean. Remove muffin pan from the oven and allow cornbread muffins to cool for 5 minutes in the pan, and then transfer the muffins to a cooling rack.
Cup of Yum
Notes
- Mix the batter just until the dry ingredients are combined to avoid tough muffins.
- Cook fresh or frozen corn kernels in boiling water before adding to the batter for best texture.
- If needed, drained canned corn can be used as a last resort.
- Remove muffins from the pan after about 5 minutes of cooling to keep their crust from becoming soggy.
Nutrition Information
Calories
217kcal
(11%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
39mg
(13%)
Sodium
241mg
(10%)
Potassium
209mg
(4%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
191IU
(4%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 217
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 241mg | 10% |
| Potassium | 209mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.