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Cornbread muffins served with honey on a blue cloth

Cornbread Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 muffins
Author: Nico Pallotta

  • 1 cup (150 grams) cornmeal
  • 1 cup (150 grams) all-purpose flour
  • 1 cup (240 grams) milk we use almond milk
  • 1 large egg
  • ⅓ cup (70 grams) olive oil or melted butter
  • ¼ cup (50 grams) sugar add more or less to taste, up to ¾ cup.
  • 1 tablespoon (12 grams) baking powder
  • 1 teaspoon salt
  • ½ cup (90 grams) your favorite add-in Optional: walnuts, corn kernels, cranberries, pecans, chopped apples, etc.

  • Preheat the oven to 350°F or 180°C. Line your muffin pan with muffin liners.
    To a large mixing bowl, add 1 cup cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt.
    Stir to combine, then pour in the 1 cup milk, 1 large egg, and ⅓ cup olive oil and whisk until well combined.
    before and after mixing cornbread muffin batter
  • Now, you can fold in ½ cup your favorite add-in (we use chopped walnuts), then transfer the batter into the muffin liners with a spoon.
    Tip: We usually make 10 muffins with this recipe, but you can make up to 12 smaller ones.
    Cornbread muffins before baking
  • Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out mostly dry.
    cornbread muffins on a blue kitchen cloth
Nutrition information is an estimate for 1 cornbread muffin out of 10.
SUBSTITUTIONS
Cornmeal: We tested P.A.N. Cornmeal, Bob’s Red Mill, or Goya. If you like a deep golden color, go for yellow cornmeal.
All-purpose flour: You can substitute bread flour for all-purpose. 
Sugar: You can substitute honey or maple syrup for sugar.
Olive oil: You can substitute avocado oil, sunflower oil, or canola oil for olive oil.
Egg: Use our vegan cornbread recipe if you are vegan.
Almond Milk: Substitute regular milk, oat milk, soy milk, or any other milk.
Add-ins: We add walnuts. Substitute dark chocolate chips, pecans, or cranberries for walnuts.
STORAGE
Room temperature: Keep them in a plastic bag for up to 5 days.
Freezer: Let them cool down, put them in a freezer-friendly bag, and freeze for 3 months.
Thaw and reheat: You can defrost them at room temperature or in the microwave. We recommend reheating them for a few seconds in the microwave, and they’ll be as good as freshly baked.
TIP
We recommend using muffin liners or 5-inch squares of parchment paper to prevent the muffins from sticking to the muffin pan.
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