Move over, dinner rolls, and make way for… cornbread muffins! Maybe it’s my Midwestern background, but I love corn, especially in this sweet & savory corn muffin recipe.
My Cornbread Muffin Recipe Ingredients
In my opinion, good cornbread should be golden & crumbly and walk the line between sweet and savory. These corn muffins do just that. Here’s what I use to make them healthy & delicious:
- Maple syrup sweetens them naturally and adds depth of flavor to this corn muffin recipe.
- Rosemary flecks them with green and brings its cozy, fresh wintry taste.
- Canola oil or olive oil is a healthier substitute for butter.
- Spelt flour gives them whole grain power.
- And apple cider vinegar helps them rise and adds a nice tangy flavor.
With apple cider vinegar as a rising agent, almond milk instead of dairy milk, and oil instead of butter, this cornbread muffin recipe is actually vegan. If you have vegan skeptics in your house, don’t worry. These muffins are so good that they’ll never know if you don’t tell them.
What to Serve with Corn Muffins
I made this recipe to serve at my Thanksgiving dinner along with green beans, mashed potatoes, roasted beets, squash, and apple pie for dessert. Make a double batch, and use the extras to make poblano cornbread stuffing!
Cornbread muffins are also one of my favorite sides with a big bowl of soup. Of course, they’re great with chili, but I also like them with my lentil soup, butternut squash soup, red pepper soup, or many-veggie soup.
If you love these cornbread muffins…
- 1 cup cornmeal
- 1 cup spelt flour (or regular all-purpose flour)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon sea salt
- 2 tablespoons finely chopped rosemary
- ¾ cup unsweetened Almond Breeze Almond Milk
- ½ cup maple syrup
- ½ cup canola oil
- 1 teaspoon apple cider vinegar
- Preheat oven to 350 degrees.
- In a large bowl, whisk together all of the dry ingredients.
- In a smaller bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don't overmix.
- Fill muffin cups ¾ of the way full, and bake 18-20 minutes.
- Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.
Oat flour or a gluten free blend will likely work in place of the spelt flour, I didn’t try it so I don’t know what the exact result would be.
I tried out a variety of types of cornmeal, and I like this one best for the muffin texture.