Cornbread Muffins
The BEST cornbread muffins recipe. These healthy cornbread muffins are fluffy, moist, and tender. Made with whole wheat flour!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12 muffins
Ingredients
For the Corn Muffins
- 1 cup yellow cornmeal (suggested: medium grind, but do not use coarse)
- 1 ½ cups whole wheat pastry flour or white whole wheat flour
- 1 ½ cups all-purpose flour
- 2 tablespoons baking powder
- ½ cup granulated sugar
- 1 ½ teaspoons kosher salt
- 2 large eggs at room temperature
- ½ cup unsweetened applesauce
- ¼ cup unsalted butter melted and cooled
- 1 ½ cups skim milk
Instructions
- In a large mixing bowl, combine the cornmeal, whole wheat pastry flour, all-purpose flour, baking powder, sugar and salt in a large bowl. In a separate bowl, mix together the milk, eggs, applesauce, and melted, cooled butter.
- Slowly pour the wet ingredients into the dry ingredients, and stir with a wooden spoon, until they are just blended. Do not over mix. Allow the mixture to rest at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. Spoon the batter into the tin, filling each one just to the top.
- Bake the corn muffins for 23-25 minutes, until the tops are lightly crisp and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then gently transfer to a wire rack to cool completely...or enjoy them warm right away.
Notes
- RECIPE VARIATION: I originally shared this muffin recipe with a jam filling. After the muffins cool, spoon 3/4 cup seedless raspberry preserves into a pastry bag fitted with a large round tip. Push the tip into the top of the muffin and squeeze 1-2 tablespoons of jam into the center, until you fear it may burst. Repeat for each muffin.
- TO STORE: Leftover muffins will keep well in an airtight container at room temperature for up to 2 days.
- TO FREEZE: Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Nutrition
Serving: 1(of 12)Calories: 252kcalCarbohydrates: 44gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 38mgPotassium: 386mgFiber: 3gSugar: 11gVitamin A: 225IUVitamin C: 1mgCalcium: 141mgIron: 2mg
