These easy-to-make egg-free cornbread muffins taste great year-round, but we especially love to enjoy them during the fall and winter with all types of soup and comfort food, such as chili and stew.
I guarantee this is the best eggless cornbread muffins recipe you’ll try! Amounts are included in the printable recipe below. You’ll need:
Yellow cornmeal: plain yellow cornmeal, not corn muffin mix.Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour. Baking powder and Baking soda: Make sure they’re not expired or too old.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Unsalted butter: You can also use salted butter and omit the salt called in the recipe.Brown sugar: I use light brown sugar, but dark will work too. Pure maple syrup: You can substiute for honey.Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video].Sweet corn kernels: This is optional. You can use canned or frozen corn kernels. If using canned corn, make sure to drain well before adding. If using frozen, thaw before adding.
1 – MIX. In a large mixing bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the melted butter, sugar, maple syrup, yogurt, and buttermilk. 2 – COMBINE. Mix dry ingredients and wet ingredients until the mixture comes together and there are only a few lumps remaining. Avoid over-mixing. 3 – POUR. Evenly fill each muffin cup with batter. 4 – BAKE. Bake in the oven for about 15 minutes, or until a toothpick comes clean. Remove from oven and let cool slightly before serving. Make sure to spray the muffin pan generously, so the muffins don’t get stuck to the pan. I like to use a medium cookie scoop to evenly fill each muffin cup with batter (it should be 3/4 of the way full). Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will all affect baking time, so keep an eye on it.
Savory Eggless Cornbread Muffins
For more savory muffins, cut out the sugar to 1/4 cup brown sugar +1 tablespoon maple syrup and try adding in 1/2 cup shredded cheddar cheese, bacon, and/or chopped green chiles or jalapenos.
Storing, Freezing & Reheating Instructions
Store: Store muffins in a sealed container or resealable plastic bag for up to 4 days. If you notice that the muffins are getting too moist, line the bottom of the container or bag with a sheet of paper towel, then cover the top of the muffins with another sheet of paper towel to absorb the moisture. Freeze: In my opinion, cornbread muffins taste better when served right out of the oven, but you can freeze them for up to 3 months. Thaw on the countertop before serving. Reheat: wrap the cornbread muffins in aluminum foil and warm in a 350°F oven until hot. Alternatively, wrap the muffin with a damp paper towel, and then heat it in the microwave, at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat, or the muffins will get tough.
Favorite Soups to Serve With
Instant Pot Smoky Cheese and Potato SoupEasy Instant Pot ChiliEasy Instant Pot Broccoli Cheddar SoupPressure Cooker Creamy Chicken Noodle Soup [Video]Easy Creamy Corn SoupMushroom Soup with Roasted Garlic and Marrow Bones
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in January 2021, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
