Healthy Cornbread Muffins (Whole-Wheat)
by Katie Webster
October 25, 2022 (updated 9/25/23) Jump To Recipe
Golden fluffy Cornbread Muffins are in your not-to-distant future. All you need are a few simple ingredients, buttermilk, honey and whole-wheat flour to mix up a batch of these homestyle corn muffins! They can be mixed with whole corn kernels and other optional mix-ins such as scallion and cheese too.
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Table of contents
Why You Will Want To Save This Recipe
The term “keeper” comes to mind when I think of these corn muffins. Along with my Whole-Wheat Cornbread, it is one of those back-pocket recipes that only requires 5 minutes of prep to throw in the oven and comes in handy as a simple healthy side dish for dinner.
These corn muffins are light and fluffy and only mildly sweet. Yet they have a delightfully crispy golden edge where the muffin batter cooks along the edge of the muffin tin as they bake up into nicely domed muffins!
They’re perfect, as is, right out of the oven, or I like to serve them with a little sweet butter and maybe a little more honey or jam. They are ideal as a side with one of our many chili recipes. (Our Turkey Pinto Chili is an all-time favorite.) They have also been known to make an appearance on our Thanksgiving table alongside the Roasted Turkey and all the other traditional trimmings.
Ingredient Notes
Cornmeal
There are many types of cornmeal on the market and the texture varies by brand. I like Arrowhead Mills Cornmeal because it is 100% whole grain and contains both the gram and germ of the dried corn kernel. It is finer than many “medium coarse” and “coarse” cornmeals and gives the cornmeal muffins a light texture while still having a little bit of grittiness to them.
If you know you do not like gritty corn muffins, I suggest using refined and enriched cornmeal. Find them in the baking isle. You can also try using Corn Flour which is also very finely ground but whole-grain or mix it 50/50 with stone-ground cornmeal.
Whole-Wheat Flour
While not all cornbread recipes contain flour, this one does. The flour gives the cornbread muffins an impressive rise and nicely domed tops. The flour helps hold the cornbread together so that it is not too crumbly.
To keep this a whole-grain recipe I used whole-wheat flour. If you have it, white whole wheat flour is a great option and works perfectly. I love it in other muffins recipes like Whole-Wheat Morning Glory Muffins and Savory Parmesan Muffins too. The wheat taste is much lighter than regular whole-wheat.
If you are wondering about making this recipe gluten-free check out our gluten-free cornbread recipe to get more tips on adapting cornbread without flour.
Honey
I grew up eating Jiffy corn muffins so I definitely like a bit of sweetness in my cornbread muffins. I didn’t go overboard and opted for a natural sweetener. You’ll need 3 tablespoons of honey to sweeten these up just a touch. You can sub in white sugar, brown sugar or maple syrup. Or omit it if you do not like sweet cornbread.
Buttermilk
Buttermilk is a classic cornbread ingredient and helps work with the leavener to make the texture more fluffy. If you do not have it you can substitute lemon juice mixed with regular milk.
Optional Ingredients
To flavor these muffins you can also stir in other flavorful ingredients such as diced green chiles, shredded cheddar cheese or pepper jack cheese, corn kernels, green onions, and crumbled cooked bacon. Check out more ideas for ways to customize these corn muffins. You can add up to 1 cup of optional ingredients without the muffins tins getting too full.
How To Make Healthy Cornbread Muffins
Step 1: Prepare Pan
Preheat oven to 375 degrees F. Coat wells of a standard muffin tin with cooking spray or line with paper liners.
Step 2: Whisk Dry Ingredients
Whisk cornmeal, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Make a well in the center.
Step 3: Whisk Wet Ingredients
Whisk egg, buttermilk, honey and oil thoroughly in a large measuring cup or medium bowl.
Step 4: Mix Batter
Pour wet mix into the well in the dry mix and stir together until evenly moistened. Add in any optional stir-ins. (We used corn for these.)
Step 5: Put Batter In Pan
Scoop batter into the coated muffin tins, dividing evenly.
Step 6: Bake The Cornmeal Muffins
Bake 18 to 22 minutes or until the muffins are domed and spring back when lightly touched. Serve warm.
FAQs and Expert Tips
These can be made up to 8 hours ahead. They are best served warm so we suggest following the instructions to reheat.
We recommend wrapping them in foil and baking at 325 degrees F until warmed through, 20 to 25 minutes. You can also microwave a single muffin for 18 to 22 seconds on high power.
Yes! We love having these in the freezer for an easy side dish, breakfast or snack. Store them in air-tight container or re-sealable freezer bag up to two weeks. Defrost on the counter top and reheat as directed. For a quick way to defrost a single muffin, place the frozen muffin on a microwave-safe plate or paper towel and microwave on high for 35 to 40 seconds.
If you do not have buttermilk you can use plain yogurt instead. Or as a substitute for buttermilk add 1 tablespoon lemon juice or white vinegar to the bottom of a measuring cup. Pour in milk to the 1 1/4 cup line and let sit 5 minutes. For a dairy-free option, use sweetened oat milk with lemon.
Cornbread Muffins Variations To Try
Once you have made these muffins once or twice you may want to experiment with flavoring them with additional ingredients!
- We love adding in southwest-inspired ingredients such as roasted poblano peppers or finely chopped jalapeños.
- Try shredding 1 cup of cheese and stirring it into the batter. Extra-sharp cheddar, pepper jack or smoked gouda are all wonderful with the taste of cornbread.
- Slice 1/2 cup of scallions and add them in.
- Stir in 1 to 2 teaspoons finely chopped chipotle in adobo.
- Cook and crumble bacon and stir it into the batter before baking.
- Cut the corn kernels off of ears of corn or simply defrost frozen corn and add it into the batter.
- Come up with your own ideas!
What To Serve With Corn Muffins
These corn muffins are not too sweet so they are great with Southern-inspired favorites, barbecue and chili. Here are some of our favorite Healthy Seasonal Recipes to serve with cornbread muffins.
- Let the crockpot do all the work next time you make barbecue! Try our Slow Cooker Barbecue Pulled Chicken or our Slow Cooker Barbecue Pulled Beef. Both make great sandwiches or sop up the sauce with these corn muffins!
- Our Slow Cooker Chicken Gumbo Stew or this Chicken and Okra Stew are just crying out for crumbled cornbread.
- These only take about 30 minutes start-to-finish so they are an easy last-minute side for soups like our Harvest Vegetable Soup or this Cream of Cauliflower Instant Pot Soup.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Healthy Cornbread Muffins (Whole-Wheat)
- Total Time: 30 mins
- Yield: 12 servings 1x
Description
Our healthy cornbread muffins are made with whole-wheat flour, buttermilk and a little honey. They are perfectly domed, fluffy and lightly sweet and crispy along the edges.
Ingredients
- 1 1/4 cup cornmeal
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cup buttermilk
- 3 tablespoons honey
- 2 tablespoons avocado oil or organic canola oil
- 1 cup corn kernels or another stir-ins (optional)
Instructions
- Preheat oven to 375 degrees F. Coat wells of a standard muffin tin with cooking spray or line with paper liners.
- Whisk cornmeal, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Make a well in the center.
- Whisk egg, buttermilk, honey and oil thoroughly in a large measuring cup or medium bowl.
- Pour wet mix into the well in the dry mix and stir together until evenly moistened. Stir in corn kernels or mix-ins if using.
- Scoop batter into the coated muffin tins, dividing evenly.
- Bake 18 to 22 minutes or until the muffins are domed and spring back when lightly touched. Serve warm.
Notes
To Make Ahead
These can be made up to 8 hours ahead. They are best served warm so we suggest following the instructions to reheat.
To Reheat
We recommend wrapping them in foil and baking at 325 degrees F until warmed through, 20 to 25 minutes. You can also microwave a single muffin for 18 to 22 seconds on high power.
Optional Mix-Ins
Add in up to one cup of any combination of corn kernels, crumbled cooked bacon, sliced green onions or scallions, shredded cheese and/or canned diced green chiles or roasted poblano peppers.
Flavor the cornmeal muffins with 1 to 2 teaspoons chopped chipotle in adobo or 2 tablespoons finely chopped fresh jalapeño chile pepper.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 153
- Sugar: 6 g
- Fat: 1 g
- Saturated Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
So fantastic. I’ve made many muffins, and I can confidently tell you that this is the best muffin I have ever had the sheer pleasure of making. I am stumped as to how someone could make this recipe and fail. Even with my subpar ingredients, they are splendid. It is not just a muffin, it is an experience. I am beyond words.
Wow! Thank you!
Really hoped these muffins would be great as liked the combination of ingredients, but found them a bit heavy versus light and fluffy and a little on the dry side, despite following the recipe exactly. The second batch I tried adding more oil to the mix but that didn’t seem to make enough of a difference. I used whole wheat flour with a quarter of white unbleached flour in the recipe and perhaps if trying again will go for half and half to see if that works better. Have been trying to find the white whole wheat flour but unable to locate in my location. Also don’t generally like sweet things but found these could use a bit more sweetness. Will try another recipe first before re-committing to this one.
Can this be made into corn “bread”? Would I have to change anything?
https://www.healthyseasonalrecipes.com/healthy-cornbread/ Here’s the cornbread version of this recipe
A really healthy and delicious recipe. Can’t stop eating them! Instead of corn kernels, can I add an 8oz can of sweet creamed corn instead?
I haven’t tried that but I think that would actually work well. It may take a few extra minutes to bake- and they may not dome as much, but I bet the texture will be lovely. If you try it will you please let us know how it worked out?
Hi Katie, I added a cup of Del Monte sweet creamed corn. I reduced honey to 2 tbsp.
Muffins tasted good, moist and lightly dense. Because they came out with not much of a dome, a couple overflowed on top as I must have filled these tins too much. I love your recipe and will add the creamed corn once in a while.
This is helpful feedback. I am glad you came back to report Judy! Thank you!
These were fantastic. I have been looking for a healthy cornbread muffin that’s still moist and not too dry. These definitely fit the bill, with just enough sweetness and salt. Will definitely make again. Only change I made was making my own quick “buttermilk” with milk and vinegar. Thanks for the great recipe!
Hi Katie, would I need to reduce the liquid amount slightly if using AP flour, or would it work as a 1 to 1 sub for the whole wheat flour? Thank you! Looking forward to making these (:
No I don’t think that is necessary. I would use an even 1:1 sub.
Would subbing in low-fat buttermilk make a significant difference?
Not at all. I have made them with fat free buttermilk and low fat buttermilk and both work equally well.
This is a delicious recipe we have made several times and love cornbread!
Thank you for the kind words, Claudia! I am so glad that you enjoyed my recipe!
These went great with my chili last night and I plan to have some with my collards for lunch.
You are making me hungry, Gina. Thank you for your comment and rating!
The muffins came out fantastically! And they were truly super easy to make! I’ll make them again next week!
Wonderful compliment, Tavo! Thank you so much!
These cornbread muffins with wheat sound so delicious. Pinned to try your recipe soon.
Let me know how it goes!
Made these with the suggested bacon/cheese/green onions variation and we all loved them for lunchboxes over here. Yummy!
That’s one of my favorites, too! Thank you, Irena!