Corn Muffin Recipes - Cooking Light

Photo: Johnny Autry

Healthy Corn Muffins

The trick with corn muffins is the cornmeal to flour ratio, so you have just enough of the former to hearty-up the texture and enough flour and leavening to avoid doorstop density. Flour lends tender structure. Once you master a basic formula, though, you can have fun playing around with flavor variations, as we did here. The base lends itself to sweet or savory directions. Parmesan-chive or bacon-cheddar muffins can be a great pairing with soup or chili, while lightly sweetened raspberry muffins make a great breakfast.

First up, Parmesan Corn Muffins.

Real imported Parmigiano-Reggiano cheese is worth the splurge since it tastes best.

View Recipe: Parmesan Corn Muffins

Photo: Johnny Autry

Bacon, Onion, and Cheddar Corn Muffins

These are a spin on our Parmesan Corn Muffins recipe. A savory bacon and onion combo make these the perfect chili-pairing candidate.

View Recipe: Bacon, Onion, and Cheddar Corn Muffins

Photo: Johnny Autry

Raspberry-Cornmeal Muffins

These slighty-sweet muffins are ideal for breakfast. Have on hand for busy mornings on-the-go.

View Recipe: Raspberry-Cornmeal Muffins

Photo: Randy Mayor

Banana Corn Muffins

This 3-ingredient reader recipe has become a favorite among reviewers for its ease and versatility. Says recipe creater Tara Bennett, "The moist, sweet muffins go with almost anything and are a great way to use a ripe banana."

View Recipe: Banana Corn Muffins

Photo: Randy Mayor

Parmesan-Corn Bread Muffins

"These warm, delicious muffins, covered in savory Parmesan cheese, are best right from the oven."
Jamie Castillo, Pittsburg, CA

View Recipe: Parmesan-Corn Bread Muffins

Photo: Randy Mayor

Ham and Cheese Corn Muffins

These savory muffins are great for breakfast on the go or served with a rustic soup or stew. Whole kernal corn and diced ham are the stars here.

View Recipe: Ham and Cheese Corn Muffins

Photo: Becky Luigart-Stayner

Corn Bread Bites

This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You also can double the recipe and freeze the extra muffins for up to one month. If you do this, prepare the muffins in two batches so the baking powder doesn't lose its effectiveness while the extra batter waits for the first batch to be turned out of the pans.

View Recipe: Corn Bread Bites

Photo: John Autry

Bacon-Cheddar Corn Muffins

Cheddar, jalapeño, and bacon make these muffins a great partner for chili or as a savory grab-and-go breakfast.

View Recipe: Bacon-Cheddar Corn Muffins