Easy Cornbread Muffins
Easy homemade cornbread muffins made with whole grains and fresh corn. Quick 20-minute recipe perfect as a vegetarian side dish.
Ingredients
- 1 cup cornmeal (polenta)
- 1 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1/4 cup cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 1 cup unsweetened almond milk
- 4 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 tablespoon raw honey
- 1 cup fresh corn kernels (or frozen thawed)
- 2 tablespoons fresh chives, finely minced
Instructions
- 1
Preheat your oven to 400°F and line a standard muffin tin with paper liners or lightly grease each cup with cooking spray.
- 2
Whisk together the cornmeal, all-purpose flour, whole wheat flour, cane sugar, baking powder, sea salt, and cayenne pepper in a large mixing bowl until fully combined.
- 3
Beat the eggs in a separate medium bowl, then whisk in the almond milk, melted butter, olive oil, and honey until the mixture is smooth and well incorporated.
- 4
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined, being careful not to overmix.
- 5
Fold the fresh corn kernels and minced chives into the batter using a spatula, distributing them evenly throughout.
- 6
Divide the batter equally among the prepared muffin cups, filling each about three-quarters full.
- 7
Bake in the preheated oven for 18 to 22 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- 8
Allow the muffins to cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour | additional whole wheat flour or spelt flour | Increases fiber content and provides a lower glycemic index for better blood sugar management |
| cane sugar | coconut sugar or maple syrup | Contains more minerals and has a lower glycemic index, reducing blood sugar spikes |
| unsalted butter | ghee or avocado oil | Ghee offers easier digestion and anti-inflammatory compounds; avocado oil provides heart-healthy monounsaturated fats |
| almond milk | unsweetened oat milk or bone broth | Oat milk adds soluble fiber beneficial for gut health; bone broth provides collagen and amino acids |
| fresh corn kernels | diced zucchini or roasted sweet corn | Zucchini adds moisture while keeping carbs lower; roasted corn intensifies flavor without added sugar |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 12)
| Calories | 195 |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 32mg |
| Sodium | 245mg |
| Carbohydrates | 26g |
| Fiber | 3g |
| Sugar | 5g |
| Protein | 5g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
