These Easy Eggless Cornbread Muffins are sweet, fluffy, moist, and tender! They’re super easy to make with simple ingredients and you can whisk up the batter in no time at all.
EASY EGGLESS CORNBREAD MUFFINS RECIPE
These easy-to-make egg-free cornbread muffins taste great year-round, but we especially love to enjoy them during the fall and winter with all types of soup and comfort food, such as chili and stew.
They have a delicious corn flavor with a moist and fluffy inside texture and crisp-crunchy edges. Plus, they’re super easy to make with simple ingredients. No mixer is required.
If you don’t want to make muffins, my eggless skillet cornbread is a forever favorite recipe too.
I guarantee this is the best eggless cornbread muffins recipe you’ll try!
EASY EGGLESS CORNBREAD MUFFINS INGREDIENTS
Amounts are included in the printable recipe below. You’ll need:
- Yellow cornmeal: plain yellow cornmeal, not corn muffin mix.
- All-purpose flour
- Baking powder
- Baking soda
- Salt: I like to use Kosher salt
- Unsalted butter: you can also use salted butter and omit the salt called in the recipe.
- Brown sugar
- Pure maple syrup or honey
- Plain regular yogurt
- Buttermilk
- Sweet corn kernels: This is optional. You can use canned or frozen corn kernels. If using canned corn, make sure to drain well before adding. If using frozen, thaw before adding.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE EGGLESS CORNBREAD MUFFINS
- MIX. In a large mixing bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, sugar, maple syrup, yogurt, and buttermilk.
- COMBINE. Mix dry ingredients and wet ingredients until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing.
- POUR. Evenly fill each muffin cup with batter.
- BAKE. Bake in the oven for about 15 minutes, or until a toothpick comes clean. Remove from oven and let cool slightly before serving.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
EGGLESS CORNBREAD MUFFINS BAKING TIPS
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to spray the muffin pan generously, so the muffins don’t get stuck to the pan.
- I like to use a medium cookie scoop to evenly fill each muffin cup with batter (it should be 3/4 of the way full).
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will all affect baking time, so keep an eye on it.
SAVORY EGGLESS CORNBREAD MUFFINS
For more savory muffins, cut out the sugar and try adding in 1/2 cup shredded cheddar cheese, bacon, and/or chopped green chiles or jalapenos.
STORING, FREEZING & REHEATING INSTRUCTIONS
STORE: Store muffins in a sealed container or resealable plastic bag for up to 4 days. If you notice that the muffins are getting too moist, line the bottom of the container or bag with a sheet of paper towel, then cover the top of the muffins with another sheet of paper towel to absorb the moisture.
FREEZE: In my opinion, cornbread muffins taste better when served right out of the oven, but you can freeze them for up to 3 months. Thaw on the countertop before serving.
REHEAT: wrap the cornbread muffins in aluminum foil and warm in a 350°F oven until hot. Alternatively, wrap the muffin with a damp paper towel, and then heat it in the microwave, at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat, or muffins will get tough.
FAVORITE SOUPS TO SERVE WITH:
- Instant Pot Smoky Cheese and Potato Soup
- Easy Instant Pot Broccoli Cheddar Soup
- Pressure Cooker Creamy Chicken Noodle Soup [Video]
- Easy Creamy Corn Soup
- Mushroom Soup with Roasted Garlic and Marrow Bones
Easy Eggless Cornbread Muffins
Ingredients
- 3/4 cup (130 g) yellow cornmeal
- 1 cup (140 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1/3 cup (60 g) packed brown sugar
- 2 tablespoons (30 ml) pure maple syrup or honey
- ¼ cup (60 gr) plain yogurt at room temperature
- 1 cup (240 ml) buttermilk, at room temperature (buttermilk substitute)
- 3/4 cup (125 g) sweet corn kernels (canned or frozen) (see notes)
Instructions
- Preheat the oven to 425º F (220º C). Spray a muffin pan with nonstick spray or line with cupcake liners. Note: I prefer to use non-stick cooking spray, so the muffins get nice and crisp on the edges.
- In a medium mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt; whisk to combine well.
- In another mixing bowl, whisk melted butter, brown sugar, maple syrup, yogurt, and buttermilk.
- Mix dry and wet ingredients. Stir just until the mixture comes together and there are only a few lumps remaining. If using, add the sweet corn kernels; mix to combine. Avoid over-mixing.
- Spoon the batter evenly into muffin cups or liners, filling each cup about 3/4 full.
- Bake for 5 minutes, then reduce the oven temperature to 375º F (190º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 10 to 15 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling for 10 more minutes. Serve cornbread with honey, butter, jam, or whatever your heart desire.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to spray the muffin pan generously so the muffins don’t get stuck to the pan.
- I like to use a medium cookie scoop to evenly fill each muffin cup with batter (it should be 3/4 of the way full).
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will all affect baking time, so keep an eye on it.
- Instant Pot Smoky Cheese and Potato Soup
- Easy Instant Pot Broccoli Cheddar Soup
- Pressure Cooker Creamy Chicken Noodle Soup [Video]
- Easy Creamy Corn Soup
- Mushroom Soup with Roasted Garlic and Marrow Bones
- browse more recipes…
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Easy and delicious!! My one year old loved these warm from the oven with a little butter.
Hello Linda!! We LOVE these corn muffins and make them all the time. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi Oriana,
I plan to try the corn-bread muffin soon. But, had a question about adding the corn kernels: if I’d like to add it (for the nice corn texture), what step do I need to add it in? Do I add it when combining and stirring the wet and dry ingredients? Or sprinkle it on top of the batter after distributing it in the muffin tin cups before baking?
Thank you.
Hello Andy! If you decide to use corn kernels, add them after mixing dry and wet ingredients and mix to combine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi there! LOVE your recipes!! If I wanted to make these in a mini muffin tin would I make any adjustments? Maybe for cool temp and time? Thank you!
Hello Rita! We haven’t tested it personally, but you can certainly give it a try. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time. I would recommend checking for doneness around the 10-minute mark. The muffins will be ready when you insert a toothpick into the middle of the cake, and it comes out clean. Let me know how it turns out for you! Thanks for your interest in my recipe. Please come back and let me know how you like it =)