Savory Double Corn Muffins
These Double Corn Muffins are perfect for dipping into a bowl of chili or enjoying as a BBQ side! Simple to make in one bowl, these savory muffins have a tender cornbread texture with whole pieces of corn in each bite!
Muffins aren’t just for breakfast, friends! And they don’t have to be sweet, either. Muffins can have a savory side that is the perfect addition to the dinner table or to bring to a BBQ, like these Savory Double Corn Muffins!
Recipes with corn have a totally groupie following but I found that most “corn muffin” recipes were made with cornmeal only instead of actual corn. So, I decided to fix that by doubling up on the corn goodness and making a muffin recipe that was perfect for dunking in chili or that would pair beautifully with grilled meats and veggies at a BBQ.
These Savory Double Corn Muffins are easy to make in one bowl, have minimal prep, and bake up un under 20 minutes! They are naturally vegetarian but can easily be make gluten free with 1:1 gluten free flour and/or dairy-free when you use your favorite plant milk and use oil instead of butter. Plus, these muffins can be made with fresh or frozen corn, so they can be enjoyed all year long.
Optional flavor additions
I love these Double Corn Muffins as is, but like all of my veggie-loaded recipes, I want to encourage you make these your own! If you want to jazz these muffins up a bit, here are some additional flavors you could add:
- ½ cup sliced scallion
- ¼ cup snipped chives
- 1 cup shredded cheddar cheese
- ¼ cup minced jalapeno
If using any of these add-ins, stir them into the batter with the corn and bake as directed.
Make them gluten free: Use a cup-for-cup style gluten free flour mix to make these muffins gluten free. You might need to add an additional ¼ cup of the gluten free flour since whole wheat flour absorbs more liquid than the gluten free flour. Cornmeal is already gluten free.
For dairy-free muffins: make sure to use oil and a dairy-free milk such as unsweetened almond or oat milk.
Want a sweeter cornbread muffin? These muffins are more savory than sweet. If you like a sweeter cornbread add 1 to 2 more tablespoons of a sweetener of your choice, such as sugar, honey, or maple syrup and reduce the salt to 1 teaspoon.
Other corn recipes you are going to love
- 10-Minute Zucchini & Corn Fritters
- One-Bowl Corn and Black Bean Salad
- Veggie-Loaded Quinoa Black Bean Casserole
- Hearty Slow Cooker Veggie Chili
- Mexican-Style Corn Quinoa Stuffed Peppers
- Instant Pot Corn On The Cob
Loving these corn muffins and hungry for more?
Savory Double Corn Muffins
- 2 large eggs
- 2 Tablespoons honey or maple syrup
- 1 cup milk of choice , dairy or non-dairy both work
- 1/3 cup avocado oil , or vegetable oil. Or 6 Tablespoons melted butter
- 1 ½ cups corn kernels , fresh or frozen (not defrosted)
- 1 ½ teaspoon salt
- 1 Tablespoon baking powder
- 2/3 cup stone-ground cornmeal
- 1 1/3 cups white whole wheat flour , or 1 ½ cups all-purpose flour
- Muffin tin
- Preheat the oven to 350℉. Line a muffin tin with paper liners or grease well with oil.
- In a large bowl, whisk the eggs, honey, milk, and melted butter until well combined.
- Whisk in the salt and baking powder.
- Switch to a large spoon or rubber spatula and stir in the corn.
- Sprinkle the cornmeal and flour over the wet ingredients then stir until the flour is just mixed in. DO NOT OVERMIX. Overmixing can result in flat and/or dense muffins.
- Spoon the batter in the muffin tin, filling each cup ¾ of the way full. Bake until golden brown and cooked through, 15 to 18 minutes.
- Enjoy muffins warm or at room temperature. Muffins can be stored in an airtight container at room temperature for a day and then refrigerated for 3 to 4 days. Muffins can be well wrapped and frozen for 2 months.