Recipes and Cooking Corn Muffins 3.4 (7) Searching for a cornbread recipe that can feed a crowd? Try homemade cornbread muffins! They're perfect to serve alongside a big bowl of chili or a plate of barbecued meat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 3, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 20 mins Cool Time: 5 mins Total Time: 40 mins Servings: 15 Yield: 15 muffins Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup yellow cornmeal ¾ cup all-purpose flour ½ cup sugar 1 tablespoon baking powder ¾ teaspoon salt 2 eggs, lightly beaten ¾ cup milk ¼ cup plain low-fat yogurt 3 tablespoon vegetable oil Add-Ins (optional) Cream Cheese and Pepper Jelly Topping (optional) Directions Preheat oven to 350°F. Line fifteen 2 1/2-inch muffin cups with paper bake cups. Coat bake cups with cooking spray; set pans aside. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. If desired, fold Add-Ins into batter. Spoon batter into the prepared muffin cups, filling each two-thirds full. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups; serve warm. If desired, serve with Cream Cheese and Pepper Jelly Topping. Add-Ins: Orange-Cranberry Muffins: For every 1 cup of batter, fold in 1/4 cup dried cranberries and 1 teaspoon finely shredded orange peel.Honey-Poppy Seed Muffins: For every 1 cup of batter, fold in 1 tablespoon honey and 2 teaspoons poppy seeds.Maple-Bacon Muffins: For every 1 cup of batter, fold in 1/4 cup finely chopped, crisp-cooked lower sodium, lower fat bacon; 1 tablespoon pure maple syrup; and 1/4 teaspoon coarse ground black pepper. Cream Cheese and Pepper Jelly Topping: To serve, spread each warm muffin with 1 tablespoon whipped cream cheese and 1 to 2 teaspoons red pepper jelly or other jelly or preserves. To Make Ahead: Prepare as directed through Step 2. Divide batter among three 1-quart freezer bags or 1-cup microwave-safe, airtight containers. Freeze for up to 1 month. To serve, thaw one or more portions of batter overnight in the refrigerator. Or thaw one portion at a time in the microwave on 30 percent power (medium-low) for 1 1/2 to 2 minutes, breaking up and stirring batter every 30 seconds. Continue as directed in Step 3. Rate it Print Nutrition Facts (per serving) 126 Calories 4g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 126 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 26mg 9% Sodium 233mg 10% Total Carbohydrate 20g 7% Total Sugars 8g Protein 3g Vitamin C 0.1mg 1% Calcium 82mg 6% Iron 0.6mg 3% Potassium 57mg 1% Folate, total 18.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.