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Easy Eggless Cornbread Muffins on a plate
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Easy Eggless Cornbread Muffins

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.
Course Dessert, Side Dish
Cuisine American
Keyword bread, corn, cornbread, easy, eggfree, Eggless, recipe, side dish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 201kcal

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.

Notes

 
YELLOW CORNMEAL: Please use plain yellow cornmeal, not corn muffin mix.
 
YOGURT: For best results, use plain regular yogurt, not Greek Yogurt.
 
BUTTER:  You can also use salted butter; if you do so, omit the salt called in the recipe.
 
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.
 
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.
 
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.
 
YOU DON'T WANT MUFFINS? TRY  BEST Eggless Cornbread!, which is made in a cast-iron skillet. 
 
Favorite Soups to Serve with:
 
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations. 
 
 Did you make this recipe? Don't forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 201kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Sodium: 121mg | Fiber: 1g | Sugar: 10g