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
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.
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More Healthy Recipes:
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Chocolate Quinoa Breakfast Cups, from the Hello Breakfast Cookbook
Do you still use xylitol?
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).
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
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
Thank you so much for making them 🙂
You and your dad look so happy! You’re making me want to move to D.C.!
What a great recipe! I’m always looking for the perfect gluten free cornbread/muffins. I’m loving this version!
Big and fat is exactly how I believe all muffins should be. Such a cute pic of you and your dad too!
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!
Just in time for the fourth of July! I’m thinking this would be great for a picnic.
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
You can always experiment! Be sure to report back if you do!
I omitted the sweetener and it worked just fine, but I was also using sweetened milk.
Ohhhhhh corn muffins! I haven’t seen them in ages! I need to get my hands on some cornmeal NOW!
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!
Mmm… muffins sound so good right now! Also, it’s so nice that you got to see your parents, D.C. sounds great.
Can these be made without the corn and with a sweetener added? Thanks!
I’ve not tried, but be sure to report back if you experiment 🙂
I made without the corn and it was still great
These look SO delish! I am obsessed with corn muffins. I’m making these today 🙂
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
love a good corn muffin!
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!!
These look delicious! I’m headed to the kitchen now:)