These Healthy Cornbread Muffins are great additions to any meal or even serve as breakfast. With simple ingredients and minimal prep time, these cornbread muffins are done in no time!
These healthy cornbread muffins are very similar to my easy savory cornbread recipe. I made a few ingredient modifications, baked them in the muffin mold, and you have the perfect cornbread muffins!
For those interested in exploring appetizers with a baking twist, the easy yeast rolls for beginners or homemade lard biscuits are worth a try. They are straightforward to make, making them an excellent starting point for those new to baking.
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Ingredients
- Eggs: We need four large eggs for this recipe. Eggs will help bind all ingredients together, and muffins will have a striking yellow color.
- Oil: I used only half a cup of canola oil for this recipe. Feel free to substitute for any oil you prefer, but please note the taste might differ.
- Kefir: For this recipe, I used less kefir and more sour cream. I like my cornbread muffins batter to be more on the firm side.
- Sour cream: As I mentioned, I increased the sour cream quantity to get the texture I wanted.
- Corn flour: I used corn flour for this recipe. This will give the muffins an incredible texture.
- Baking powder: Just a little bit of baking powder to lift the muffins.
- Salt: We need a little bit of salt to add taste.
- Feta cheese: I always add feta cheese to the cornbread muffins or cornbread in general. The taste combo is just divine, and at this point, it’s become a tradition.
- Seasoning: I wanted to mix it up slightly, and I sprinkled everything bagel seasoning for added taste and texture.
See recipe card for quantities.
Why You’ll Love these Cornbread Muffins
- Quick and Easy to Make: These muffins come together in no time, making them a convenient choice for any meal.
- Perfectly Portion-Sized: Each muffin is an individual serving, ideal for sharing or grabbing on the go.
- Savory and Versatile: Enjoy them plain, or pair them with butter, honey, or your favorite spread for extra flavor.
- Warm and Comforting: A soft, tender crumb brings a cozy and satisfying addition to any dish.
Instructions
- Grease the muffins mold or baking cups and preheat the oven.
- In a medium-size bowl, add wet ingredients.
- In another bowl, add dry ingredients.
- Add wet ingredients to dry ingredients and add feta cheese.
- Bake until golden on top.
Expert Tips and Tricks
- Grease the muffin mold or baking cups: if you skip this step, the muffins will stick, especially to the baking cups.
- Fill the muffin mold or baking cup to the top: the cornbread muffins will get that beautiful dome when you fill the muffin mold to the top.
- Don’t overbake: the muffins will become dry if you bake them for too long. Bake them until the toothpick doesn’t have any wet batter. You want the muffins to be golden on top but still moist from the inside.
Substitutions and Variations
- Substitute corn flour with cornmeal for a more defined texture.
- Add veggies to the batter, like zucchini or jalapeno, if you prefer spicy food.
How to Serve
My family loves to eat these muffins for breakfast, but you can serve them with any meal. They go well with any chicken orzo soup, homemade beef stew, or even easy baked salmon in foil.
Storage
These cornbread muffins are the best when served warm, but they will still taste great if you store them in the air-tight container at room temperature for up to two days.
More Appetizers and Sides that You’ll Love
- Cottage Cheese Mashed Potatoes
- Ricotta Honey Toast
- Easy Yeast Rolls for Beginners
- Simple Oven Roasted Potatoes
- Creamy Mashed Potatoes
- Homemade Crescent Rolls
- Homemade Lard Biscuits
Related
Looking for other recipes like this? Try these:
Recipe
Healthy Cornbread Muffins
Ingredients
- 4 eggs
- ½ cup canola oil
- ¾ cup kefir
- 1 ¼ cup sour cream
- 1 ½ cup corn flour (plus an additional 1 tablespoon – I recommend Bob's Red Mill golden corn flour)
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup crumbled feta cheese
- everything bagel seasoning
Instructions
- Preheat the oven to 400 Fahrenheit. Generously grease the muffin mold with unsalted butter (or the baking cups).
- In a medium-size bowl, add eggs and beat with a wire rack for a minute. Add oil, kefir, and sour cream. Mix until combined.
- In another bowl, add corn flour, baking powder, and salt. Mix until incorporated.
- Add dry ingredients to wet ingredients and fold with a spatula until combined. Add feta cheese and gently mix until combined.
- Scoop the batter into the muffins mold or baking cups and fill until the top. Sprinkle with everything bagel seasoning and bake for 35 minutes or golden on top.
- Check the doneness with a toothpick. There shouldn’t be any wet batter on the toothpick. Serve immediately. Enjoy!
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