77 cornmeal muffin recipes

So moist and delicious. These muffins are one of our favorites for breakfast or snack.

Super cheesy and moist. I used chia seeds instead of poppy seeds, used whole wheat flour instead of all-purpose, and the muffins turned out fluffy and delicious. These muffins didn't last long at our place. Great for breakfast, snack, and really whenever you feel hungry :)

Vegan banana muffins built on cornmeal, rice flour, and soy flour for a gluten-free, dairy-free, egg-free breakfast. Almonds and cinnamon add warmth, mashed banana sweetens.

Bacon and cheese can both be found in these muffins. Using mostly whole wheat flour and olive oil instead of all-purpose flour and butter makes them much healthier and still taste delicious.

Super cheesy, moist and packed with tons of deliciousness. These savory corn muffins will satisfy everyone's appetite.

Johnny cake muffins with equal parts cornmeal and flour, a touch of sugar, and plenty of baking powder for a tall rise. A New England classic baked in muffin form.

Eggless corn muffins use just seven pantry staples and no eggs at all. Lightly sweet, tender, and ready in 40 minutes start to finish. A solid pick for egg allergies or when the carton's empty.

Buttermilk cornmeal muffins with pure maple syrup, a crunchy walnut topping, and whipped maple butter on the side. Tender, sweet, and nutty with a golden crunch.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple vegan-friendly cornbread muffin that bakes golden in 20 minutes.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

Indian meal muffins, a Pennsylvania Dutch cornmeal muffin made with just 6 ingredients. Quick, tender, and lightly golden. Ready in 30 minutes, yields one dozen.

Orange blossom muffins: tender bakery-style muffins with sour cream, fresh orange juice, zest, and a splash of Grand Marnier. Brown sugar tops for a caramelized crackle finish.

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Microwave corn muffins ready in under 2 minutes from a small batch of cornmeal, flour, milk, and egg. A quick small-batch corn muffin recipe perfect for chili night without firing up the oven.

Corn muffins made with yellow cornmeal, dry milk powder, and a splash of lemon juice served with whipped honey butter. A big-batch recipe that makes two dozen tender muffins.

Savory fiddlehead muffins blend cornmeal and flour with cooked spring fiddleheads for a rustic side that tastes like a cross between cornbread and a wild-foraged forest walk.