Maple Cornbread Muffins (Cornbread Muffins With Corn)

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These mini maple cornbread muffins are sweetened with a little maple syrup with an added burst of sweetness from corn kernels. They are perfect to serve for lunch or a midday snack!

Mini corn muffins

Cornbread is such a warm, comforting food, and making it into little mini-sized muffins is perfect for little hands. Fold some corn kernels into the batter for a little extra natural sweetness or bake them plain for a fun lunch or side!

Mini cornbread muffins served with berries.

WHAT YOU’LL NEED

Here is what you’ll need to make these mini maple cornbread muffins:

Ingredients to make mini corn muffins
  • Flour: I used all-purpose flour for these muffins for the best texture.
  • Cornmeal: The main ingredient to give these muffins that authentic “corn” taste!
  • Corn Kernels: Optional add-in for a little added texture and taste.
  • Milk: I used whole milk in this recipe, but dairy-free alternatives work as well.
  • Egg: Used as a binder to hold the muffins together.
  • Oil: I used extra light-tasting olive oil, but any mild-tasting oil works as well.
  • Maple Syrup: For subtle added sweetness to the corn muffins.
  • Baking Powder: Leavening agent to help the muffins rise.
  • Salt: Used to balance the flavors in the muffins.
Mini cornbread loaves.

PROCESS

  1. Add the dry ingredients to a bowl and mix until combined.
  2. Whisk the wet ingredients in a separate bowl until combined.
  3. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Do not overmix.
  4. Gently fold in the corn kernels until incorporated.
  5. Pour the batter into a mini muffin pan.
  6. Bake for 15 minutes, or until a toothpick comes out clean.
Steps to make double corn muffins

STORAGE INSTRUCTIONS

Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

SUBSTITUTIONS

  • Corn Kernels: The corn kernels add a little texture and subtle sweetness to the muffins, but they can be omitted or replaced with another vegetable.
  • Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
  • Milk: The milk may be replaced with a dairy-free alternative, such as coconut milk or oat milk.
  • Salt: The salt is an optional ingredient and may be omitted. I find that including it helps preserve the freshness of the muffins at room temperature, but it is not needed.
  • Oil: The oil may be replaced with equal parts melted butter.

RECIPE NOTES

  • This recipe makes 20 mini muffins or 8 mini loaves. You may make regular-sized muffins by adding a few more minutes to the total bake time.
  • Be careful not to overmix the batter. Overmixing may result in dense corn muffins.
  • These muffins are not that sweet because of the small amount of maple syrup that is used. Feel free to adjust the amount of maple syrup used if you prefer a sweeter muffin.
  • I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. You can also make them into mini loaves using a silicone mini loaf pan. If using a non-silicone pan, be sure to coat with a cooking spray beforehand. 
Mini cornbread muffins served with berries.

Here are some other bite-size lunch recipes that you may like!

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Mini corn muffins on cooling rack
4.91 from 11 votes

Maple Corn Muffins (Double Corn Mini Muffins)

These mini maple cornbread muffins are sweetened with a little maple syrup with an added burst of sweetness from corn kernels. They are perfect to serve for a lunch or a midday snack!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 20 mini muffins

Ingredients 

  • ½ cup all purpose flour
  • ½ cup fine yellow cornmeal
  • ½ tbsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 1 egg
  • 2 tbsp oil
  • 3 tbsp maple syrup
  • ½ cup corn kernels, (optional)

Instructions 

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Whisk the wet ingredients in a separate bowl until combined.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Do not overmix.
  • Gently mix in the whole kernel corn until incorporated.
  • Pour the batter into a mini muffin pan.
  • Bake for 13-15 minutes, or until a toothpick comes out clean.

Notes

  • This recipe makes 20 mini muffins or 8 mini loaves. You may make regular-sized muffins by adding a few more minutes to the total bake time.
  • Be careful not to overmix the batter. Overmixing may result in dense corn muffins.
  • These muffins are not that sweet because of the small amount of maple syrup that is used. Feel free to adjust the amount of maple syrup used if you prefer a sweeter muffin.
  • I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. You can also make them into mini loaves using a silicone mini loaf pan. If using a non-silicone pan, be sure to coat with a cooking spray beforehand. 

Nutrition

Calories: 54.22kcal, Carbohydrates: 7.51g, Protein: 1.27g, Fat: 2.13g, Saturated Fat: 0.34g, Polyunsaturated Fat: 0.58g, Monounsaturated Fat: 1.12g, Trans Fat: 0.01g, Cholesterol: 8.79mg, Sodium: 73.13mg, Potassium: 36.15mg, Fiber: 0.46g, Sugar: 1.58g, Vitamin A: 21.76IU, Vitamin C: 0.06mg, Calcium: 28.73mg, Iron: 0.35mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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16 Comments

    1. Hi Meagan! For this specific recipe, a flax egg would be the best egg substitute, but it varies per recipe. In each recipe post, you can scroll down to the “substitutions” section for the best swap for any specific ingredient. I hope that helps!😊

  1. 5 stars
    Just made these for my 2 year old and he loved them! I used unsalted butter instead of oil and honey instead of maple syrup since i didn’t have any. I made mini muffins but may have over filled them because it only made 15 but it’s ok! I will definitely be making these again once the freezer stash runs out. Thank you for an easy but tasty recipe!

  2. 5 stars
    These were a hit and very easy to make. We substituted the syrup for honey. Probably even less sweet, but my daughter still loved them them.

    1. Hi Adelyn, yes you can omit it, the muffins will just not have any sweetness but the texture will be the same😊

    1. You can use honey (if serving to a toddler over the age of 1) or something like date syrup! You can also reduce the amount of maple syrup to reduce the sweetness.

    1. Hi! I haven’t tried using a box cornbread mix but those mixes usually contain sugar and other ingredients within them, so I’m not sure how they would work combined with these other ingredients.

  3. 5 stars
    Had some cornmeal going out of date and made a batch of these to use it up, what a great recipe!! Came out a treat and my little one loves them too!

    1. I’m so happy to hear that you enjoyed these muffins! Thanks for sharing your great review, Rebecca😊

  4. 5 stars
    Made mini ones for my baby and regular size ones for my husband and father in law. They love cornbread so these muffins are a new favourite! I will probably invest in some silicone muffin trays though because the sides of the muffins came out pretty dark with a greased muffin tin. Still taste awesome though!

    1. I’m so happy to hear that you all enjoyed these muffins! The silicone trays are definitely a game changer with baking! Thank you for sharing your great feedback, Celia!😊