These delicious cornbread muffins have fresh corn in them which makes them so moist and delicious, you’ll never know they’re light!
Homemade Cornbread Muffins
For years, I tried to make a healthier, low-fat cornbread, but I never liked the results and always gave up. That was until I tested a cornbread recipe for Skinnytaste Simple using grated zucchini that came out so perfectly. I now have a great base, which I used to create this healthy cornbread muffin recipe. This version adds moisture and sweetness with fresh corn kernels, and they’re PERFECT! Serve this as a side dish, or enjoy it for breakfast! If you love cornbread, don’t miss my Cornbread Stuffing. And if you’re looking for more bread recipes to serve for the holidays, try these Garlic Cheddar Biscuits and Garlic Knots.
Why This Corn Muffin Recipe Works!
If you love corn muffins but don’t want all the extra fat and calories used to make them moist, you’ll love these cornbread muffins. The fresh corn makes them extra good!
- Make Ahead: If you’re serving these sweet cornbread muffins for the holidays, make them a day or two before your event and store them in an airtight container. You can also keep them in the freezer to have on hand anytime!
- Easy Side Dish: This cornbread pairs well with many different meals, everything from soups and chilis to meat and chicken with vegetables.
- Healthy: I used less fat than most cornbread muffin recipes, so one serving only has 170 calories. Since they are made from scratch, they are so much healthier than making them from a box.
- Dairy Free and Gluten-free: There’s no dairy in these corn muffins and they can be made with gluten-free flour.
- Weight Watchers: If you’re on WW, one corn muffin has 6 WW Points.
Cornbread Muffin Ingredients
Here’s what you’ll need to make these corn muffins! You can see exact measurements in the recipe card below:
- Corn: Cut off the kernels from two ears of corn.
- Cornmeal: You’ll need a cup of coarse yellow cornmeal.
- Flour: Use all-purpose or gluten-free flour, like Cup4Cup.
- Granulated Sugar gives these cornbread muffins some sweetness.
- Baking Powder helps the muffins rise.
- Kosher Salt balances the sweetness and improves the texture.
- Milk: Use a cup of almond or skim milk.
- Eggs: You’ll need three large eggs.
- Oil: Choose a neutral oil, like canola or grapeseed.
How to Make Cornbread Muffins
Here’s how easy they are to make! See printable instructions in the recipe card below.
Start by pulsing the corn in a food processor.
Next combine the dry ingredients. Whisk the cornmeal, flour, sugar, baking powder, and a teaspoon of salt.
Wet Ingredients: Make a well in the middle of the dry ingredients, and add the milk, eggs, corn, and oil. Stir just until the mixture comes together with only a few remaining lumps.
Bake: Pour the batter into a muffin pan sprayed with oil, and bake at 400°F for 15 to 20 minutes. They’re ready when they’re golden and a toothpick inserted into the center comes out clean.
Variations
- Corn: Swap fresh corn for canned or thawed, frozen corn.
- Add Ingredients: Like cheddar cheese, jalapeños, fresh herbs for different flavors.
- Baking Pan: Feel free to bake this cornbread in an 9-inch round cake pan or cast iron skillet for 22 to 25 minutes.
How to Keep Cornbread from Sticking to Muffin Pan
You can prevent cornbread muffins from sticking to the pan in a few ways:
- Generously spray your muffin tin with oil.
- Use a silicone muffin pan.
- Use parchment paper liners in the muffin cups.
What to Serve with Cornbread Muffins
These moist cornbread muffins are the perfect side dish and would be great paired with so many different meals.
- Breakfast: With butter and jam or honey.
- Thanksgiving: Turkey, Mashed Sweet Potatoes, Green Bean Casserole
- Soup: Broccoli Cheddar Soup, Leftover Ham Bone Soup
- Chili: White Bean Pumpkin Turkey Chili, Beef Chili
- Picnic: Ribs, BBQ Chicken, Slow Cooker Pulled Pork
Tips for Moist Corn Muffins:
- Don’t Overmix: Overmixing the batter can make the muffins tough.
- Corn Kernels: Adding corn kernels can give your muffins extra moisture and texture.
- Check Early: Start checking for doneness a few minutes before the timer goes off to prevent over-baking.
- Storage: Store any leftover muffins in an airtight container to keep them moist.
How to Keep Cornbread Muffins from Drying Out
To keep cornbread muffins moist, storing them in an airtight container is essential. They can stay at room temperature for up to 3 days, but I prefer to keep them refrigerated for up to 5 days or freeze for 3 months. Reheat them in the microwave or oven until warm.
More Corn Recipes You’ll Love
- Corn Casserole
- Creamy Corn Soup with Queso Fresco
- Baked Corn and Crab Cakes
- Orzo with Sausage, Spinach, and Corn
- Grilled Corn Salad with Feta
Corn Muffins
Equipment
Ingredients
- 1 cup fresh corn kernels, from 2 medium ears
- 1 cup coarse yellow cornmeal
- 1 cup all-purpose flour or gluten-free flour, such as Cup4Cup
- 1/2 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup unsweetened almond milk, or skim milk
- 3 large eggs
- 3 tablespoons neutral oil, such as canola or grapeseed
Instructions
- Preheat the oven to 400F. Spray a 12-cup muffin tin generously with oil.
- Place corn in a mini food processor and pulse a few times.
- In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.
- Make a well in the center of the dry ingredients and add the milk, eggs, corn and 3 tablespoons neutral oil, such as canola or grapeseed. Stir just until the mixture comes together and only a few lumps remain.
- Pour the batter into the prepared muffin pan and bake for 15 to 20 minutes, or golden and a toothpick inserted into center will come out clean.
- Let the muffins cool in the pan for a few minutes, serve warm or cold.
I made these as my contribution to my family’s Easter dinner and they were a bit hit! I used canned corn and 2% milk, since it’s what I had. I found the batter made more than 12 muffins, but I put the extra in a ramekin and it cooked perfectly alongside the muffins. You couldn’t tell these weren’t loaded with butter – amazing!
hi! do you need to cook the corn? Thanks!
Gina’s recipes are perfection. I never change anything because I know she has tested each recipe a lot- and she never fails! I’m on a Skinnytaste cooking kick – these recipes make me feel like I can really cook and bake! So much fun! Thanks Gina
This is the cornbread muffin recipe you have been looking for! Easy to make and delicious! Love the bits of corn inside! I used thawed frozen corn and a little less sugar than called for in the recipe and they came out great!
I made these for lunch along with the Skinnytaste pea soup. So comforting on another cold and windy day here in NY. The muffins are delicious – light and fluffy and wonderful. I made 9 muffins instead of 12 (I like heftier muffins) and I reduced the sugar to 1/3 cup. They’re still plenty sweet.
Last night I followed this recipe and for the first time ever, after more than 20 years of trying, I successfully baked something from scratch and it came out perfect. These muffins were so good I could cry, mostly because I can’t even bake boxed cakes or other mixes without them coming out flawed in some way, let alone something from scratch. I can follow almost any other type of recipe and get good results but I cannot bake. I don’t understand the language of baking, the terms and steps always leaving me with questions and needing clarification. Not this recipe. It’s written in a clear, concise manner broken down in a way that even I can understand. For those of you out there looking up cornbread recipes on the internet who struggle with the challenges of baking, this may be the one for you.
If I make this in a cast iron skillet do I grease the skillet?
Just a thought: You might substitute honey for the sugar. I think 1/3 cup would be about right. Just a friendly thought.
Or maple syrup!
These came out great!
can i make these in a square disposable pan? would the cooking time/temp need to be altered??
Wow! These were delicious. My first attempt at making cornbread muffins and I was not disappointed. The only thing I changed in the recipe was I used 2% milk as it the only kind I had on hand. Thanks for sharing❤️
Really tasty recipe. I used Bob’s 1:1 gluten-free flour and frozen corn (which I simply minced on a cutting board). The muffins were moist, had a nice crumb and were delicious. Thanks for the recipe.
Could I use monk fruit sugar instead of the regular sugar to keep the sweetness but cut the calories?
I sub Lakanto golden monkfruit for almost EVERYTHING & it always turns out fine!
Can I use oatmilk instead of almond?
Sure!
Delicious! So easy to make. This will be my go-to recipe. Love the addition of the fresh corn (especially when it’s easy to cook in an instant pot). My husband is a fan, so that’s a plus. Got to try the silicon cupcake cups I recently bought, and I love them.
Do happy he loved them!
Delicious, flexible recipe! Light muffins, but hearty taste!
These are delicious.
can you make these and eliminate the corn?
Sure
Omg, I just made these for the first time, and had turkey bean chili with it. They are to die for! We’ve had a long day of snow, wind and below freezing temps, and these hit the spot. Just as easy as a box mix, and 1000% better!
Thank Kris!
YUMMY. Thanks for another great recipe. I used Cup4Cup and they were very fluffy. I served the muffins New Years with your Turkey Taco Chili.
I want to try this recipe but want to reduce the sugar. Or replace it. Not huge on artificial sugars. Any subs?
Just use less
50 stars!!! These are absolutely delicious! I made them to go with your quick beef chili (stovetop version and slightly modified to suit our tastes). For a ‘light’ muffin, they are very hearty. Sweet like a corncake, but has the structure of regular cornbread. This is our new recipe; we won’t make any other! Can you make this as cornbread in a cast iron skillet?
Sure!
So good… used in waffle iron.
Should the fresh corn be cooked before cutting off of the cob?
Cut it off of the cob raw? Or cook it 1st?
Your description of this recipe used grated zucchini- is that a different muffin recipe as I don’t see it listed in ingredients
I mentioned I used that in my Simple cookbook, this is a variation.
Can I use whole milk instead of skim milk?
yes
You mention that canned or frozen corn are OK but how much would be needed? If frozen is used should it be thawed?
1 cup thawed
Can you leave out the sugar? I am a true Southern girl and do not like sugar in my cornbread.
Fresh corn is not available, is frozen corn a suitable substitute?
Sure
Gina how much canned corn do you think would equal the two Fresh ears? Maybe one can drained?
1 cup
Can you substitute unsweetened applesauce for the oil?
I tested this many times and this final version came out perfect and moist. It will work if you do this but the texture will change.