Bakery style healthy corn muffins that turn out soft, and fluffy, and absolutely delicious!
Super Healthy Corn Muffins
We could not stop eating these things!!
My parents came to visit from Texas last week, which meant I got to spend Father’s Day this year with my dad. We ventured up to the roof of my apartment building and grilled portobello mushroom burgers, red peppers, and corn on the cob; and yesterday morning I used the leftover corn to make homemade corn muffins!
These muffins are perfectly wonderful on their own, and they’re also really good with jam, buttery spread, or—oddly enough—coconut butter. We ate ours with a veggie scramble and fruit salad.
*The corn muffins are also really good served with this reader-favorite homemade Lentil Soup Recipe!
I took the parents to my favorite ramen house for lunch, then we walked around the Mall and into a few of the museums.
It’s almost two years into my spur-of-the-moment move to Washington, D.C., and I still can’t believe I actually get to live here!
Anyways, back to the corn muffins…
Healthy Corn Muffins
Healthy Corn Muffins
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[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1/2 cup milk of choice (120g)
- 1 1/2 tbsp buttery spread OR oil (or applesauce for fat-free muffins) (18g)
- 1/2 tbsp white or apple cider vinegar (8g)
- 2/3 cup corn, drained if canned (160g)
- 1/2 cup fine cornmeal (75g)
- 1/2 cup spelt, white, or Bob's gf flour (65g)
- 2 tbsp sugar of choice - I like Wholesome Organic Cane Sugar (22g)
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
Weight Watchers points will be the same whether oil or applesauce is used, so I highly recommend using oil or butter spread (such as Earth Balance) if you can for a more buttery result and lighter texture. Healthy Corn Muffins Recipe: Whisk together the first 4 ingredients. Set aside. Preheat the oven to 350 F, and line a muffin tin with liners or grease the muffin tin. In a medium mixing bowl, combine all remaining ingredients and stir well. Once the oven reaches the correct temperature, pour wet into dry, stir until just evenly combined, and portion into the muffin tin. Bake on the center rack for 17 minutes or until muffins have risen and domed. (In baking, always try not to open the oven until you think the baked goods are finished cooking. Opening the oven to check too early can mess with both the oven temperature and any chemical reactions that may be going on between ingredients.) To prevent crumbling or sticking, let the healthy corn muffins fully cool before trying to remove the liners. The liners also peel off much more easily the next day. Leftovers should be loosely covered if left out for a night. You can also fully cover and refrigerate or freeze.
More Healthy Recipes:
Chocolate Quinoa Breakfast Cups, from the Hello Breakfast Cookbook
AmandaM says
Do you still use xylitol?
Chocolate Covered Katie says
You can substitute xylitol in a 1-to-1 ratio for sugar in most baked goods as long as they don’t call for yeast (xylitol will not feed the yeast).
AmandaM says
hi – yup, i know. i was just wondering if you personally still used xylitol. i’m fine with figuring out the substitutions on my own and i do use xylitol. thx
Iris says
Made your corn muffin ^^ it’s delicious ^^ made it with half of the sugar (date sugar) and apple sauce and instead of corn I put half of the measurement of a freeze dried sour cherry. It’s heaven
CCK Media Team says
Thank you so much for making them 🙂
Kathryn says
You and your dad look so happy! You’re making me want to move to D.C.!
Alexa [fooduzzi.com] says
What a great recipe! I’m always looking for the perfect gluten free cornbread/muffins. I’m loving this version!
Erin@WellPlated says
Big and fat is exactly how I believe all muffins should be. Such a cute pic of you and your dad too!
Rachel says
Katie you look gorgeous!
The recipe sounds perfect for Fourth of July and thanks for the info on the sugars. I make that apple crumble in a mug recipe a lot but I’ve never tried sucanat so I’ll have to look for it!
Wendy@TheNomadicVegan says
Just in time for the fourth of July! I’m thinking this would be great for a picnic.
Fareeda says
I am assuming that this is a savory muffin. Can I omit the sweetener? Has anyone added any savory fresh herbs, ex. parsley, mint, rosemary or oregano?
I would really like to try this recipe. Thanks
Chocolate Covered Katie says
You can always experiment! Be sure to report back if you do!
Henry says
I omitted the sweetener and it worked just fine, but I was also using sweetened milk.
Cassie says
Ohhhhhh corn muffins! I haven’t seen them in ages! I need to get my hands on some cornmeal NOW!
Maria says
Super cute pic!!! Glad you had a nice Father’s Day wknd! Making brunch for my bf’s birthday this wknd, these corn muffins will be perfect with the tofu and black bean scramble I’m planning to make. Thanks for the yummy idea!
Sprinkles of Sweetness says
Mmm… muffins sound so good right now! Also, it’s so nice that you got to see your parents, D.C. sounds great.
Michele R. says
Can these be made without the corn and with a sweetener added? Thanks!
Chocolate Covered Katie says
I’ve not tried, but be sure to report back if you experiment 🙂
Mindy says
I made without the corn and it was still great
Lauren says
These look SO delish! I am obsessed with corn muffins. I’m making these today 🙂
Jules @ WolfItDown says
It sounds like you had an amazing time Katie, and what a lovely photo 🙂
Those muffins look divine 😀 Love the bright colour of them 😀 Perfect for any time of the day! I hope the start of the week has served you well 🙂 x
Candice says
love a good corn muffin!
Lauren says
Oh my gosh Katie… This is seriously the best corn muffin recipe I’ve tried! I am completely in love… as are my parents and sisters. Yay! Thank you!!
Thunderbuns says
These look delicious! I’m headed to the kitchen now:)
mark guncheon says
Are your parents vegan? Heat didn’t get to you and your parents? I’m down here in Virginia and it was very hot this weekend.
Chocolate Covered Katie says
They’re omnivores, but the ramen place has both vegan and meat options 🙂
Bethany Thomson says
Your muffins look really tasty! I’m going to try the recipe
Emma {Emma's Little Kitchen} says
Oh, swoon. Big, fat, fluffy AND wholegrain. These look fab Katie 🙂
Cassie says
Looks delicious!
Parker says
These look delicious I’ll have to try them! But could you do a recipe for black and white cookies? They are my absolute favorite and would love for you to give them a healthy makeover!
Chocolate Covered Katie says
I will definitely put them on my list of things to post!
Jasmyne @ Peaches & Bombshells says
WOW these look so good that I can feel them falling apart in my mouth lol. You work magic Katie!
easypeasy says
Oh my goodness!!! These look and sound incredble! We love corn bead at our house but it’s hard to find a healthy recipe for it. Thanks for sharing! 🙂
G says
You are stunning. I jack off to your pictures all the time. What a shame that your perfect body isn’t in the porn industry.
angela says
Katie,
These muffins are fabulous! I love the texture. You are my favorite online food blog. Thank you!!!!
Angela
Your neighbor….in southern Maryland 🙂
cookiesfromhome says
Love muffins.Also perfect tummy tickling recipe for kids,like your way of presentation.
Well done
Regards
cookiesfromhome
Chelsea says
These look delicious!! Can’t wait to try them soon :).
I just moved to DC and will have to search around for that ramen place. YUM!
rebecca says
Thanks Katie, we love you forever xxx Pleased your enjoying Washington. Flooding here in the UK, but August is set to be a heat wave! ya
Donna Briggs says
All your recipes are delicious, nutritious and the ingredients can be found anywhere. And you make everything east to get into and everything is detailed. And the pictures are stunning. Your the best!
Thank you, Donna
Paula says
Just made these for the second time tonight but instead of the corn added 1.5 cups fresh, local blueberries. So yummy!!!!
kat says
Hi Im trying to make a hard shell caramel coating for soft serve ice cream but the coconut oil will harden and the caramel remains seperated. I made the caramel myself then just blended in coconut oil like I did with chocolate but it wont blend like the chocolate Do you have any suggestions?
Amelia Williams says
Looks DELICIOUS. Thank you for your wonderful recipe. I like to subscribe for all your updates.
Shelly says
Katie … these were delicious! Thank you!
Ana @ Ana's Rocket Ship says
These look as if they’d be perfect with some veggie chilli – but I don’t think I’m going to be able to wait long enough to make the chilli!!!
Baylie says
What flour do you recommend using for these cornbread muffins?
ace says
Ok I just made this without the corn and it was ok! It tasted a little weird because I used applesauce but I’m definitely making this again with coconut oil and honey!
Kristin says
Yum! I just made these with quick-cooking oats because I forgot to buy cornmeal . . . oops. It gave them a cupcakey texture that was pretty good! Great with chili.
Chelsey says
Are these similar to corn bread?
A H says
Yes.
Courtney Hayes says
I didnt have any corn so I used blueberries…frozen ones 2/3 a cup and it was amazing!!!
Deanna N says
Do you think I can make these without adding the actual corn?
Julie Dove says
Might be less sweet… you can always experiment! Be sure to report back if you do!
Kayla says
Hi Katie,
I’ve made this recipe a few times. I measure by the cups/spoons you have in the recipe and then weigh it to compare to the weight measurements you have. The corn is always off. When I put 2/3cup of drained corn, it is always under 100grams. I was wondering why would there be such a difference between the recipe type up and the results I get, I only make 6 muffins too. Should I go by the 160g measurement or the 2/3cuo measurement?
Mar says
Amazing!!! I just made these (1 tsp less sugar and 1/3 cup more corn) and they are fabulous. We couldn’t wait for them to cool down…
Liz says
We loved these! Used whole wheat flour, butter, and blueberries instead of corn. Highly recommend!
Jos says
Could I leave out the corn?
Jessica says
Katie, these are delicious! FYI, I used silicone liners, and these popped out no problem, no sticking, nice and hot from the oven. (I just had to try them, even though your recipe said to let them cool completely.)
C. A. says
Just doubled the recipe to make 16 medium size muffins.
Used:
-Whole milk (sorry not vegan)
-Canola oil
-Whole wheat flour
Added (to the doubled recipe):
-Tbsp maple syrup
-Tbsp vanilla
They came out great! Really flavorful. Thinking they might be tasty with some tomato soup.
Thanks Katie!!!
Cecilia says
Would this be okay with frozen corn?
Jason Sanford says
Yes just thaw first 🙂
Lanie says
Hi, i made this yesterday but it’s has a bitter taste to it – i wonder why?
s says
Could these be made into cornbread instead of muffins? Would the time and temp need to be adjusted? And would a glass pan work? Thanks 🙂
CCK Media Team says
Sure, just use this cornbread recipe 🙂 https://chocolatecoveredkatie.com/vegan-cornbread-recipe/