Corn Meal Muffins

Yields: 6 Servings Difficulty: Difficult Prep Time: 15 Mins Cook Time: 45 Mins Total Time: 1 Hr
Muffins are my first trials during baking. Baking is a science that involves the right measure of ingredients and the optimum temperature required to cook them. When it comes to baking stuff, I have always been looking on for substitutes of the egg. As we do not eat eggs, my baking is always eggless. Be it my trials on a banana muffin or any cake, they are all eggless. Surprisingly ingredients ranging from baking powder/soda, flax powder, yogurt, apple sauce, bananas, vegetable oils, buttermilk, and endless others help me in hand for eggless baking. This Cornmeal muffin is a no fancy recipe. I tried a couple of measurements using the cornmeal and finally stuck with this one. We tasted these cornmeal muffins in a lunch buffet and I absolutely loved them for its subtle sweetness. They were pretty warm and soft, that it just melts in the mouth. Do try this recipe and let me know your thoughts.


0/8 Ingredients
Adjust Servings


0/6 Instructions
  • Preheat the oven to 350 F and proceed to combine the ingredients.
  • In a mixing bowl, sift in the cornmeal + APF, salt, and baking powder for uniform mixing. In another mixing bowl, melt the butter and add sugar to it. Using a hand blender, beat them to form a creamy texture.
  • Add milk to it and beat them for another 2 mins. Transfer the dry ingredients to the wet ingredients slowly and fold them together.
  • Do not keep mixing them, just fold them together. Pull out a muffin tray and line them with muffin liners. Grease them using oil spray.
  • Place a ladle full of the muffin dough to each liner. After filling the muffin tray, transfer them to the oven and bake for 35 mins.
  • Insert a toothpick or a knife and check if the muffins are done. Transfer them to a cooling tray and wait until they come to room temperature. Enjoy them!


  • I used 2 % milk for this recipe. You can also use full-fat milk if you wish.
  • You can also replace whole wheat flour instead of the APF for a whole grain muffin option.
  • My oven took 30 – 35 mins for the muffins to get done. The baking time differs with each oven.

Leave a Reply

Your email address will not be published. Required fields are marked *