Monday, July 15, 2024

Cornbread Muffins – Skinnytaste


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Adding fresh corn to cornbread muffins makes them moist and delicious, you’ll never know they’re light!

Cornbread Muffins

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.

Corn Muffins with Honey

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.
  • 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 __calories. Plus, the fresh corn adds extra nutrients, like B vitamins and vitamin C.
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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

  1. Pulse the corn in a food processor.
  2. Dry Ingredients: Whisk the cornmeal, flour, sugar, baking powder, and a teaspoon of salt.
  3. 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.
  4. 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 Muffins

Variations

  • Corn: Swap fresh corn for canned or thawed, frozen corn.
  • Add Ingredients: Like cheese, jalapeños, fresh herbs for different flavors.
  • Baking Pan: Feel free to bake this cornbread in an 9-inch round cake pan 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 would be great paired with so many different meals.

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Tips for Moist 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 frozen for 3 months. Reheat them in the microwave or oven until warm.

Cornbread Muffins

More Corn Recipes You’ll Love

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Yield: 12 servings

Serving Size: 1 muffin

  • 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.

Last Step:

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Serving: 1 muffin, Calories: 170 kcal, Carbohydrates: 27 g, Protein: 4 g, Fat: 5.5 g, Saturated Fat: 1 g, Cholesterol: 46.5 mg, Sodium: 237 mg, Fiber: 1.5 g, Sugar: 9 g



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