Cornbread Muffins
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Cornbread Muffins
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The BEST cornbread muffins recipe. These healthy cornbread muffins are fluffy, moist, and tender. Made with whole wheat flour!
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Ingredients
For the Corn Muffins
- 1 cup yellow cornmeal (suggested: medium grind, but do not use coarse)
- 1 ½ cups whole wheat pastry flour or white whole wheat flour
- 1 ½ cups all-purpose flour
- 2 tablespoons baking powder
- ½ cup granulated sugar
- 1 ½ teaspoons kosher salt
- 2 large eggs at room temperature
- ½ cup unsweetened applesauce
- ¼ cup unsalted butter melted and cooled
- 1 ½ cups skim milk
Instructions
- In a large mixing bowl, combine the cornmeal, whole wheat pastry flour, all-purpose flour, baking powder, sugar and salt in a large bowl. In a separate bowl, mix together the milk, eggs, applesauce, and melted, cooled butter.
- Slowly pour the wet ingredients into the dry ingredients, and stir with a wooden spoon, until they are just blended. Do not over mix. Allow the mixture to rest at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. Spoon the batter into the tin, filling each one just to the top.
- Bake the corn muffins for 23-25 minutes, until the tops are lightly crisp and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then gently transfer to a wire rack to cool completely...or enjoy them warm right away.
Notes
- After the muffins cool, spoon 3/4 cup seedless raspberry preserves into a pastry bag fitted with a large round tip. Push the tip into the top of the muffin and squeeze 1-2 tablespoons of jam into the center, until you fear it may burst. Repeat for each muffin.
- RECIPE VARIATION: I originally shared this muffin recipe with a jam filling. After the muffins cool, spoon 3/4 cup seedless raspberry preserves into a pastry bag fitted with a large round tip. Push the tip into the top of the muffin and squeeze 1-2 tablespoons of jam into the center, until you fear it may burst. Repeat for each muffin.
- TO STORE: Leftover muffins will keep well in an airtight container at room temperature for up to 2 days.
- TO FREEZE: Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Nutrition Information
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Serving
1(of 12)
Calories
252kcal
(13%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
38mg
(13%)
Potassium
386mg
(11%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
225IU
(5%)
Vitamin C
1mg
(1%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 252kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Potassium | 386mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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