We love corn muffins alongside soup, stews, and chili—or warmed with eggs in the morning and even on their own as a toddler snack. I particularly love this recipe because, in addition to being delicious, each muffin is filled with nutrition, too. I love this muffin recipe for kids since it’s a nice option for kids with egg or dairy allergies or intolerances—or for when you’ve simply run out of eggs. You can make these full size or mini, depending on your preference. They pair really well with Vegetarian Bean Chili, Vegetarian Lentil Soup, Slow Cooker Black Bean Soup, Roasted Carrot Soup, and many more soups for kids!
Ingredients You Need
These Cornbread Muffins have just a few basic ingredients. To make them you’ll need to have the following items on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.
Cornmeal: Cornmeal is the base for this recipe and lends the classic cornbread flavor and texture. All-purpose flour: This helps the muffins stay light and fluffy. Maple syrup: A little maple syrup adds the hint of sweetness you expect in corn muffins. Canola oil (or melted unsalted butter): A little fat from oil or melted butter ensures the muffins are moist and tender. Baking powder: This ensures the muffins rise and bake through properly. Milk: You can use dairy or nondairy milk in this recipe.
TIP: These are easy to make allergy-friendly, so use nondairy and gluten-free ingredients as you like.
Ingredient Substitutions
You can use 1:1 gluten-free baking mix in place of the all-purpose and whole wheat flour. Use nondairy milk as needed. Use honey in place of the maple syrup (for kiddos over 1) or 2 tablespoons granulated sugar and 2 tablespoons additional milk.
Step-by-Step Instructions
Here’s a look at the simple process of making these Easy Cornbread Muffins. Scroll down to the bottom of this post for the full information, including the amounts and timing. TIP: These are super simple to stir together, so let the kids help with the stirring if they want to get in on the cooking action.
What to Serve with Cornbread Muffins
We like to have these muffins with Vegetarian Bean Chili or Black Bean Soup, alongside scrambled eggs for breakfast, or as a snack with some cheese and fruit. So many possibilities!
How to Store
Store the cooled Cornbread Muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze them in a freezer bag with as much air removed as possible for up to 3 months. Warm slightly to serve.
Best Tips for Success
Use whole wheat flour or a 1:1-style gluten-free flour blend. Stir the ingredients together gently. Make them mini or full size, depending on your preference. Serve with soups for kids, stews, chili, eggs, or as a component at snack time. Top with butter, honey, or apple butter if desired. Dice into smaller pieces for younger toddlers.
I’d love to hear what your family thought of this recipe so please chime in below to share!
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This post was first published October 2018.
