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 the muffins will get tough.
Yellow Cornmeal: Please use plain yellow cornmeal, not corn muffin mix.
Yogurt: For best results, use plain regular yogurt, not Greek Yogurt. You can also substitute for sour cream.
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.
- 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 to 1/4 cup brown sugar +1 tablespoon maple syrup, and try adding in 1/2 cup shredded cheddar cheese, bacon, and/or chopped green chiles or jalapenos.
YOU DON'T WANT MUFFINS? TRY BEST Eggless Cornbread!, which is made in a cast-iron skillet.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.