Cornmeal Muffins

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.

 Pair with

 You may also like

Recipe

Easy Cornmeal Muffins

by Camila Benitez

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.

Español

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Breakfast

Cuisine American

Servings 17

Calories 200 kcal

Equipment

• Hand Mixer
• Mixing Bowls
• Whisk or fork
• Measuring Cups and spoons
• Spoon or Rubber Spatula
• Standard-sized muffin tin
• Wire rack
• Oven Mitts or Heat-resistant Gloves

Ingredients

  

1x2x3x

• ▢ 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

How to Store & Re-Heat

To store cornmeal muffins, cool them completely and store them in an airtight container at room temperature for up to 2-3 days or refrigerate for up to 1 week.

To reheat, preheat the oven to 350°F (175°C), place the muffins on a baking sheet, and bake for 5-10 minutes until warmed through. Alternatively, you can use a toaster or microwave for a quicker reheating option. When reheating, take care not to overheat the muffins to avoid drying them out. 

How to Make-Ahead

To make cornmeal muffins ahead of time, prepare the batter and fill the muffin cups as directed in the recipe. Cover the muffin tin or muffin cups and refrigerate for up to 24 hours. When ready to bake, preheat the oven, and bake the muffins according to the recipe instructions, adjusting the baking time as needed.

How to Freeze

To freeze cornmeal muffins, individually wrap each muffin in plastic wrap or place them in airtight freezer bags. Place the wrapped muffins in a freezer-safe container or bag, label with the date, and freeze for up to 3 months. To thaw, let the muffins sit at room temperature for a few hours or overnight. When reheating, take care not to overheat the muffins to avoid drying them out. 

Nutrition

Nutrition Facts

Easy Cornmeal Muffins

Amount per Serving

Calories

200

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.002

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

5

g

Cholesterol

 

24

mg

8

%

Sodium

 

248

mg

11

%

Potassium

 

87

mg

2

%

Carbohydrates

 

28

g

9

%

Fiber

 

2

g

8

%

Sugar

 

13

g

14

%

Protein

 

4

g

8

%

Vitamin A

 

59

IU

1

%

Vitamin C

 

0.3

mg

0

%

Calcium

 

61

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.