Easy Cornbread Muffins

cornbread muffins stacked over each other with one muffin cut in half.

5 from 1 vote

These easy cornbread muffins are soft, moist, and full of flavor! Made with Greek yogurt, olive oil, and a little Parmesan cheese, they're tender and perfectly sweet. Perfect for serving with chili, soups, and stews, or enjoying warm as a snack.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Skill Level: Beginner

Servings: muffins

Author: Rena Awada

Ingredients

1 cup fine yellow cornmeal
1 cup all-purpose flour
½ cup finely grated Parmesan cheese
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
2 tablespoons granulated sugar or raw cane sugar
2 large eggs room temperature
⅓ cup extra-virgin olive oil
¾ cup whole milk room temperature
2/3 cup plain full-fat Greek yogurt
1 teaspoon apple cider vinegar

Optional Topping

2 tablespoons finely grated Parmesan
Freshly cracked black pepper
A small drizzle of olive oil for serving

Instructions

Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin pan with olive oil or line it with parchment muffin liners.
In a large bowl, whisk together the 1 cup fine yellow cornmeal, 1 cup all-purpose flour, ½ cup finely grated Parmesan cheese, 2 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon fine sea salt, and 2 tablespoons granulated sugar or raw cane sugar.
In a separate bowl, whisk the 2 large eggs and ⅓ cup extra-virgin olive oil until smooth and creamy.
Incorporate the ¾ cup whole milk, 2/3 cup plain full-fat Greek yogurt, and 1 teaspoon apple cider vinegar. Whisk until well combined.
Pour the wet ingredients into the dry ingredients.
Using a spatula, gently fold everything together just until no large streaks of dry flour remain. Don't try to make the batter perfectly smooth. A few small lumps are completely fine.
Let the batter rest for 5 minutes. This gives the cornmeal time to hydrate and helps create a softer, more tender crumb.
Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
Sprinkle the tops lightly with 2 tablespoons finely grated Parmesan and Freshly cracked black pepper, if desired.
Bake for around 20 minutes, until the muffins are lightly golden around the edges and on top. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Serve warm or at room temperature, with A small drizzle of olive oil if desired.

Notes

Use fine cornmeal: Finely ground yellow cornmeal gives these muffins a softer texture. Coarse cornmeal will make them more gritty.
Room-temperature ingredients: Let the eggs, milk, and Greek yogurt come to room temperature so the batter mixes evenly.
Don't overmix: Stir the wet and dry ingredients just until combined. Overmixing can make the muffins dense.
Use full-fat Greek yogurt: It adds moisture and helps keep the muffins soft and tender.
Parmesan cheese: Finely grated Parmesan adds a delicious savory flavor. You can leave it out if you prefer a more traditional cornbread muffin.
Don't overbake: Remove the muffins when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze cooled muffins in a freezer-safe container for up to 3 months. Thaw and warm before serving.

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