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Cornbread Muffins
The BEST cornbread muffins recipe. These healthy cornbread muffins are fluffy, moist, and tender. Made with whole wheat flour!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 252 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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
% 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.