Looking for a tasty cornmeal muffins recipe? Look no further! Our homemade cornmeal muffins are a perfect balance of softness and sweetness, thanks to a mix of bread flour, pastry flour, cornmeal, and sugar.
We've added eggs to provide structure and richness to the muffins. To ensure they rise beautifully, we add baking powder to the batter. For moist and flavorful muffins, we also include milk and avocado oil.
With a touch of orange juice and a hint of vanilla extract, these muffins are sure to impress.
These cornmeal muffins are versatile and can be enjoyed in various ways. They make a perfect side dish for Chili or BBQ, complementing the savory flavors with their slightly sweet taste.
Alternatively, they can be savored as a snack alongside a hot cup of cocido paraguayo or coffee, indulging your taste buds in a delightful treat. Just follow our easy recipe to make a batch of these delicious cornmeal muffins in no time.
They're guaranteed to satisfy your cravings, whether you're pairing them with a hearty meal or enjoying them as a standalone snack.
Give our homemade cornmeal muffins a try! And if you're looking for more cornmeal recipes, check out our other options, such as Cornbread Muffins, Blueberry Cornbread muffins, Pumpkin Cornbread, Cornbread Muffins with Guava, Cornbread, and Savory Cornbread.
How to Make Cornmeal Muffins
Note: The full instructions are provided in the recipe card below.
Preheat your oven to 400°F (200°C). Line two standard 12-cup muffin pans or one 6-cup jumbo nonstick muffin pan with paper liners, or grease the cups with cooking spray.
In a large mixing bowl, combine the bread flour, pastry flour, cornmeal, baking powder, and salt. Stir the dry ingredients together until well combined. In a separate bowl, beat the eggs until well whisked.
Add the milk, avocado oil, orange juice, sugar, and vanilla extract to the eggs, and whisk everything together until well combined about 2 minutes.
Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture gently until the ingredients are fully incorporated.
Be careful not to overmix, as it can make the muffins tough. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely. Serve the cornmeal muffins warm or at room temperature. They can be enjoyed as a side dish or a snack.
See More Cornmeal Recipes:
- Cornmeal Muffins
- Blueberry cornbread muffins
- Pumpkin Cornbread
- Cornbread Muffins with Guava
- Cornbread
- Savory Cornbread
📖 Recipe
Easy Cornmeal Muffins
Tools
- Whisk or fork
- Spoon or Rubber Spatula
- Standard-sized muffin tin
- Oven Mitts or Heat-resistant Gloves
Ingredients
- 125 g (1 Cup) Bread Flour
- 125 g (1 Cup) Pastry Flour
- 107 g (⅔ cup) Quaker Yello Cornmeal
- 200 g (1 cup) Granulated Sugar
- 10 g (½ tablespoons plus ½ teaspoons) Baking Powder
- 7.5 g (1-½ teaspoons) Kosher Salt
- 2 large Eggs
- 252 ml ( 1 cup ) Whole Milk
- 127.5 ml ( ½ cup plus 2 tablespoons) Avocado Oil or Vegetable Oil
- 10 ml ( 2 tablespoons) fresh or store-bought Orange Juice
Instructions
- Preheat your oven to 400°F (200°C). Line two standard 12-cup muffin pans or one 6-cup jumbo nonstick muffin pan with paper liners, or grease the cups with cooking spray.
- In a large mixing bowl, combine the bread flour, pastry flour, cornmeal, baking powder, and salt. Stir the dry ingredients together until well combined.
- In a separate bowl, beat the eggs until well whisked. Add the milk, avocado oil, orange juice, sugar, and vanilla extract to the eggs, and whisk everything together until well combined about 2 minutes.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir the mixture gently until the ingredients are fully incorporated. Be careful not to overmix, as it can make the muffins tough. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely. Serve the cornmeal muffins warm or at room temperature. They can be enjoyed as a side dish or a snack.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
