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, just like izlivača – zucchini crustless pie, 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
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Recipe
Balkan Cornbread Muffins
These Balkan Cornbread Muffins are soft, savory, and rich with dairy flavor. Made with corn flour, kefir, sour cream, and a mix of kačkavalj and feta cheeses, they bake up golden and moist with a tender crumb. Topped with sesame seeds for a classic Balkan touch, these muffins are perfect as a side dish, breakfast treat, or snack.
Equipment
- Mixing bowls
- spatula
- Wire whisk
- measuring cups and spoons
- Muffin pan
Ingredients
- 3 eggs
- ⅔ cup light olive oil
- ¾ cup kefir
- ¾ cup sour cream
- 1 ½ cup corn flour (I recommend Bob's Red Mill golden corn flour)
- ½ cup all-purpose flour (organic Gold medal)
- 2 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup kačkavalj cheese (Balkan-style cow's milk cheese)
- ½ cup crumbled feta cheese
- sesame seeds (for garnish)
Instructions
- Prepare the muffin pan: Preheat the oven to 350°F (175°C). Generously grease a 12-cup muffin pan with butter.
- Mix the wet ingredients: In a medium bowl, whisk the eggs. Add light olive oil, kefir, and sour cream. Whisk until the mixture is smooth and well combined.3 eggs⅔ cup light olive oil¾ cup kefir¾ cup sour cream
- Combine the dry ingredients: In a separate bowl, mix the corn flour, all-purpose flour, baking powder, baking soda, and salt.1 ½ cup corn flour½ cup all-purpose flour2 ½ teaspoon baking powder¼ teaspoon baking soda½ teaspoon salt
- Combine wet and dry mixtures: Use a spatula to gently fold the dry ingredients into the wet until just combined. Do not overmix.
- Add the cheese: Mix in the grated kačkavalj and crumbled feta until evenly incorporated into the batter.¾ cup kačkavalj cheese½ cup crumbled feta cheese
- Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each completely. Sprinkle with black and white sesame seeds.sesame seeds
- Bake: Bake for 35-38 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Use a knife to carefully loosen the muffins from the tin and remove them immediately after baking. Transfer to a wire rack and let cool for about 10 minutes before serving.
Notes
- Corn Flour vs. Cornmeal: This recipe calls for fine corn flour (like Bob’s Red Mill Golden Corn Flour), not coarse cornmeal or cornbread mix. The texture should be soft and smooth, not gritty.
- Cheese Options: Kačkavalj adds a rich, buttery flavor that melts easily. If unavailable, substitute with provolone, mild cheddar, or low-moisture whole milk mozzarella. Feta provides saltiness and tang; use a block-style feta for the best texture.
- Oil Choice: Light olive oil gives a more balanced flavor, but you can also use vegetable oil.
- No Muffin Liners Needed: These muffins don’t require liners. Just grease the muffin pan generously with butter to prevent sticking.
- Make-Ahead Friendly: These muffins keep well at room temperature for 1–2 days or can be refrigerated for up to 4 days. Reheat briefly in the oven or microwave before serving.
- Serving Ideas: Perfect with soups, stews, or on their own as a savory snack or breakfast. Serve warm for the best texture.
Nutrition
Serving: 1gCalories: 277kcalCarbohydrates: 17gProtein: 7gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.004gCholesterol: 63mgSodium: 368mgPotassium: 92mgFiber: 1gSugar: 2gVitamin A: 279IUVitamin C: 0.1mgCalcium: 202mgIron: 1mg
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