Adding fresh corn to cornbread muffins makes them 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! For another cornbread recipe, 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!
- 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 oil than most cornbread muffin recipes, so one serving only has 170 calories. Plus, the fresh corn adds extra nutrients, like B vitamins and vitamin C.
- 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
- 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
- Pulse the corn in a food processor.
- 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.
- 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
- 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
- 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.