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Chia Cornbread Muffins

Chia Cornbread Muffins

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  • 1 Cup whole-wheat flour
  • 3/4 Cups cornmeal
  • 1 Tablespoon pure cane sugar (optional)
  • 1 Teaspoon baking soda
  • 3 Tablespoons chia seeds
  • 1 Cup almond milk, unsweetened or organic milk
  • 1/4 Cup coconut oil, melted
  • 1 large egg


Preheat oven to 425 degrees. Prepare the muffin pan with paper liners. Combine the flour, cornmeal, sugar, bakng soda, and chia seeds in a medium bowl.

Mix together the almond milk, coconut oil, and egg in a small bowl. Stir the wet and dry mixtures until everything is combined. Spoon the batter into the muffin cups, filing until 2/3 full.

Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the muffins from the pan. Serve warm or allow to cool.

Nutritional Facts


Calories Per Serving285

Folate equivalent (total)80µg20%

Riboflavin (B2)0.2mg13.2%

Cornbread Muffins

These Cornbread Muffins are made with creamed corn so they truly taste of corn and are more moist than traditional Southern cornbread. A terrific side and great for snacking, these corn muffins keep for days. THESE are the muffins I make over and over and over again!

This Cornbread Muffin recipe was originally published in October 2014. Recipe slightly improved, rewrote post, new photos, recipe video added – it’s a total refresh!

While many people associate cornbread as a Southern staple, there’s actually two distinct types of cornbread in the States – Southern and Northern style cornbread.

Cornbread from the South is typically (and I use that word loosely!) more crumbly and less sweet, made with just cornmeal, no flour (or very little flour). It doesn’t keep well and is best served with saucy things to dunk it into (Baked Beans Chili), or plenty of butter.

Northern Style cornbread is more cake like, owing to the addition of flour. The crumb is more tender, it’s springy, it doesn’t crumble and it’s usually sweeter.

This Cornbread Muffin recipe is a Northern style cornbread.

Except I’ve adapted it to my taste with the addition of creamed corn which you don’t usually find in either Southern or Northern cornbread. Stronger corn flavour, and makes it moister!

This recipe is perfect to adapt to all different kinds of flavors with an end product that is crispy, soft, and buttery. Follow these steps and they will have turned out perfectly (and don’t forget to get the full recipe with measurements, on the page down below) .

  1. Preheat oven and grease cupcake tin.
  2. Combine dry ingredients in a large bowl.
  3. Whisk eggs, buttermilk, oil, and vanilla in a jug.
  4. Add jug’s contents into a large bowl and mix.
  5. Add in the mix-ins. Divide the batter if you want to create more than one type by scooping out 1/3 cup into a separate bowl.
  6. Spoon the muffin batter into a greased tin.
  7. Bake until golden brown and risen.
  8. Cool for 10 minutes while in the tin.
  9. Cool fully to room temperature before enjoying or storing in an airtight container.

Cheesy Cornbread Muffins

Cheesy Cornbread Muffins are delicate, flavorful honey cornbread with a cheddar cheese addition! Fun, bite-sized mini cornbread muffins are perfect for accompanying lunch or dinner any time of the year!


  • 1 package Krusteaz Honey Cornbread and Muffin Mix
  • 1/2 cup milk
  • 1/3 cup vegetable oil (or melted butter)
  • 1 egg
  • 1 cup drained, canned corn
  • 1/2 cup shredded cheddar cheese
  • 6 Cheddar or Colby Jack Cheese Sticks, cut into 5-6 pieces each
  • Heat oven to 400°F. Lightly grease a mini muffin pan.
  • In large bowl, stir together all ingredients except cheese stick pieces until well blended.
  • Scoop batter into pan using a 1 1/2 tablespoon (#40) cookie scoop. Place a piece of cheese stick into the center of each muffin.
  • Bake 12-14 minutes or until light golden brown. Cool slightly before serving. Store leftovers in an airtight container.

Note: For standard muffins instead of mini muffins, scoop 2 1/2 tablespoons (#24 scoop) batter into each muffin cup and bake 17-20 minutes.

More Vegan Muffins!

  1. Our vegan banana muffins have chopped walnuts in them and a gorgeous bakery-style domed top!
  2. Our vegan chocolate muffins are so mega-chocolatey you will fall instantly in love.
  3. Our vegan blueberry muffins and vegan apple muffins are always a treat and let’s not forget our vegan pumpkin muffins or our vegan zucchini muffins, they are not to be missed.

So let me know what you think of these vegan cornbread muffins in the comments and please rate the recipe!

And if you haven’t already, sign up to our email list! You’ll get a free recipe ebook and you’ll stay up to date with all our latest recipes!

Bread & Muffin Recipes

If you love sweet cornbread muffins I know you&rsquoll love some of my other cornbread, bread, and muffin recipes.

If you make my honey cornbread, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don&rsquot forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Blueberry Chia Seed Muffins

  • Author: Madison | A Joyfully Mad Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 14 minute
  • Yield: 12 1 x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


Make these light and fresh blueberry chia seed muffins for breakfast this weekend! The chia seeds add a fun texture and the blueberries are the perfect amount of sweetness for this breakfast treat.

Blueberry Cornbread Muffins with Cornmeal Streusel

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  • 1 cup whole-wheat pastry flour or whole spelt flour
  • 1 cup fine whole-grain cornmeal (preferably stone-ground)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup (1 stick) organic unsalted butter, melted (or coconut or olive oil)
  • 1/4 cup raw honey or pure maple syrup
  • 1 1/2 cups blueberries (or frozen blueberries thawed, patted dry.)

Cornmeal streusel

  • 1/4 cup coconut sugar (TRY: NOW Real Food Organic Coconut Sugar)
  • 1/4 cup old-fashioned rolled oats
  • 3 tbsp whole-wheat pastry flour
  • 3 tbsp fine whole-grain cornmeal (preferably stone ground)
  • 3 tbsp cold organic unsalted butter, cut into 1-inch pieces
  • 1/4 tsp sea salt


1. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.

2. Prepare muffins: In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, butter and honey until well blended. Pour wet ingredients into dry ingredients and stir until just combined. Gently stir in blueberries. Divide batter among muffin liners.

3. Prepare Cornmeal Streusel: To a mixing bowl, add all streusel ingredients. Using a pastry blender or your hands, blend until no longer dry and mixture is able to hold together when squeezed with your hands. Divide over top of muffins. (MAKE AHEAD: Topping can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.)

4. Bake for 20 to 25 minutes, or until tops are golden and a toothpick inserted into center of a muffin comes out clean. Cool for 5 minutes on a wire rack before removing from pan.


Preheat oven to 375 F. Mist one to two mini muffin tins with nonstick oil spray and set aside.

In a large mixing bowl, combine flour, cornmeal, baking powder and salt, and mix until well-combined. Add the corn, melted butter, eggs, honey and yogurt. Mix to combine all ingredients into a smooth batter, being careful not to overmix.

Spoon one heaping tablespoon of batter into each muffin tin compartment and insert a sausage piece into the center of each, pushing them down to fully submerge. Bake for about 12 minutes. Enjoy with mustard, ketchup or drizzled honey over the top.

“Better than Cracker Barrel” Cornbread Muffins

I have always been a huge fan of Cracker Barrel cornbread muffins and have been on the search for a similar recipe for many years. The first try was buying their cornbread mix from the Cracker Barrel store. Sorry–not comparable. Finally, I stumbled across a copycat Cracker Barrel recipe online and gave it a try. Close–too sweet though–but a place to begin. After tweaking and experimenting with the ingredients, I nailed it–or so I thought.

For the rest of the story…

The Kurr family has been doing a lot more eating in like most American families and we haven’t been to Cracker Barrel since February. But, because of my new muffin recipe, we’ve been enjoying “Cracker Barrel” cornbread muffins at home. Well last week, Jeff and I donned our masks and headed to our Cracker Barrel 20 miles down the road to give me a break from cooking. As always, I ordered cornbread muffins with my meal (no biscuits) and surprise! surprise! My muffins are better!


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