These corn flour muffins are golden and tender with a hint of sweetness. They freeze well and are perfect for a make-ahead breakfast or a snack. Give them a try if you’re looking for nutritious corn flour recipes, like these soft and chewy corn flour cookies, which are another delicious option.
Ingredients and Substitutions
This recipe calls for corn flour. Corn flour adds a sweet, earthy, corn flavor and a satisfying texture to these muffins. Don’t confuse corn flour with cornstarch (which I believe is known as cornflour in the U.K.) or corn meal – they are all quite different from each other. Be sure that what you use for these muffins is labeled corn flour.
Unsweetened applesauce adds body and moistness to these muffins (without having to use any dairy or eggs). I used store-bought to save time, but homemade applesauce with no added sugar works too.
A bit of maple syrup adds a subtle sweetness that enhances the corn flavor in these muffins. You can substitute other liquid sweeteners such as agave if you prefer.
Extra virgin olive oil gives these muffins a rich, luxurious texture. You can substitute any other oil you prefer as long as it is neutral in flavor (I wouldn’t recommend using coconut oil in these muffins). Avocado oil is a good alternative.
How to Make Corn Flour Muffins
Start by preheating the oven to 375 degrees Fahrenheit. Next you’ll add the corn flour, whole wheat flour, baking soda, and salt to a large mixing bowl, then whisk well. Add the applesauce, unsweetened milk of choice, extra virgin olive oil, maple syrup, and vinegar or lemon juice to the mixing bowl, then whisk until incorporated.
Divide the batter evenly into 10 portions in a muffin pan lined with paper baking cups. Bake for 25 minutes or until a toothpick inserted into the middle of a muffin comes out looking clean.
Optional Additions
To boost the corn flavor in these muffins even more, add 1/2 cup of corn kernels (either fresh or frozen is fine). Or add a tablespoon of chopped jalapeño peppers for a spicy flavor boost. I love that sweet and spicy combination.
Corn Flour Muffins Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 3/4 cup corn flour
- 3/4 cup whole wheat flour (or substitute all purpose flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened applesauce
- 3/4 cup unsweetened milk of choice
- 1/3 cup extra virgin olive oil
- 1/4 cup maple syrup
- 1 teaspoon white vinegar or lemon juice
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add 3/4 cup corn flour, 3/4 cup whole wheat flour, 1 teaspoon baking soda, and 1/4 teaspoon salt to a large mixing bowl, then whisk well.
- Add 3/4 cup unsweetened applesauce, 3/4 cup unsweetened milk of choice, 1/3 cup extra virgin olive oil, 1/4 cup maple syrup, and 1 teaspoon white vinegar or lemon juice to the mixing bowl, then whisk until incorporated.
- Divide the batter evenly into 10 portions in a muffin pan lined with paper baking cups.
- Bake for 25 minutes or until a toothpick inserted into the middle of a muffin comes out looking clean.
Notes
- Optional additions: add 1/2 cup of corn kernels (either fresh or frozen is fine) and/or one tablespoon of chopped jalapeño peppers. Stir them into the batter when you’re adding the wet ingredients.
- Store these muffins in an airtight container in the fridge for up to five days or in the freezer for up to three months.
Nutrition
More Easy Muffin Recipes
- These vegan applesauce muffins are perfect for a make-ahead breakfast or snack.
- Or try these hearty chocolate buckwheat muffins. They’re made with nutritious, gluten-free ingredients but taste like a treat.
These are delicious! I used spelt flour for the wheat flour and only had cinnamon applesauce and they turned out great! My second batch I added coconut sugar dark chocolate chips at my hubby’s request and they were a great evening treat! Thank you!
Thank you for the lovely feedback! So glad you enjoyed the muffins!