Healthy Brownies and Baked Goods
by Chocolate Covered Katie
Bakery style healthy corn muffins that turn out soft, and fluffy, and absolutely delicious!
Super Healthy Corn Muffins
We could not stop eating these things!!
My parents came to visit from Texas last week, which meant I got to spend Father’s Day this year with my dad. We ventured up to the roof of my apartment building and grilled portobello mushroom burgers, red peppers, and corn on the cob; and yesterday morning I used the leftover corn to make homemade corn muffins!
These muffins are perfectly wonderful on their own, and they’re also really good with jam, buttery spread, or—oddly enough—coconut butter. We ate ours with a veggie scramble and fruit salad.
*The corn muffins are also really good served with this reader-favorite homemade Lentil Soup Recipe!
I took the parents to my favorite ramen house for lunch, then we walked around the Mall and into a few of the museums.
It’s almost two years into my spur-of-the-moment move to Washington, D.C., and I still can’t believe I actually get to live here!
Anyways, back to the corn muffins…
Healthy Corn Muffins
Healthy Corn Muffins
Total Time: 17m
Yield: 7-8 muffins
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1/2 cup milk of choice (120g)
- 1 1/2 tbsp buttery spread OR oil (or applesauce for fat-free muffins) (18g)
- 1/2 tbsp white or apple cider vinegar (8g)
- 2/3 cup corn, drained if canned (160g)
- 1/2 cup fine cornmeal (75g)
- 1/2 cup spelt, white, or Bob's gf flour (65g)
- 2 tbsp sugar of choice - I like Wholesome Organic Cane Sugar (22g)
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
Weight Watchers points will be the same whether oil or applesauce is used, so I highly recommend using oil or butter spread (such as Earth Balance) if you can for a more buttery result and lighter texture. Healthy Corn Muffins Recipe: Whisk together the first 4 ingredients. Set aside. Preheat the oven to 350 F, and line a muffin tin with liners or grease the muffin tin. In a medium mixing bowl, combine all remaining ingredients and stir well. Once the oven reaches the correct temperature, pour wet into dry, stir until just evenly combined, and portion into the muffin tin. Bake on the center rack for 17 minutes or until muffins have risen and domed. (In baking, always try not to open the oven until you think the baked goods are finished cooking. Opening the oven to check too early can mess with both the oven temperature and any chemical reactions that may be going on between ingredients.) To prevent crumbling or sticking, let the healthy corn muffins fully cool before trying to remove the liners. The liners also peel off much more easily the next day. Leftovers should be loosely covered if left out for a night. You can also fully cover and refrigerate or freeze.
View Healthy Corn Muffins Nutrition Facts
More Healthy Recipes:
Cauliflower Pizza Crust
Chocolate Quinoa Breakfast Cups, from the Hello Breakfast Cookbook
You are here: Home / Healthy Brownies and Baked Goods / Healthy Corn Muffins
Published on June 22, 2015
No Bake Strawberry Bars – Healthy Summer Snack!
25 Healthy Ways To Say YES To Dessert
Meet Katie
Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
Learn more about Katie
gluten-free healthy recipes soy-free
Get Free Recipes
Don’t Miss Out On The NEW Free Healthy Recipes
Sign up below to receive exclusive & always free healthy recipes right in your inbox:
Popular Right Now
Healthy Carrot Cake Cupcakes
Apple Crisp
Zucchini Brownies
Blueberry Crisp Recipe
Reader Interactions
63 Comments
Leave a comment or reviewLeave a rating
AmandaM says
Do you still use xylitol?
Reply
Chocolate Covered Katie says
You can substitute xylitol in a 1-to-1 ratio for sugar in most baked goods as long as they don’t call for yeast (xylitol will not feed the yeast).
Reply
AmandaM says
hi – yup, i know. i was just wondering if you personally still used xylitol. i’m fine with figuring out the substitutions on my own and i do use xylitol. thx
Reply
Iris says
Made your corn muffin ^^ it’s delicious ^^ made it with half of the sugar (date sugar) and apple sauce and instead of corn I put half of the measurement of a freeze dried sour cherry. It’s heaven
Reply
CCK Media Team says
Thank you so much for making them 🙂
Reply
Kathryn says
You and your dad look so happy! You’re making me want to move to D.C.!
Reply
Alexa [fooduzzi.com] says
What a great recipe! I’m always looking for the perfect gluten free cornbread/muffins. I’m loving this version!
Reply
Erin@WellPlated says
Big and fat is exactly how I believe all muffins should be. Such a cute pic of you and your dad too!
See Also30 Easy Potluck Recipes for All Kinds of Parties30 Sour Cherry Recipes That Will Actually Make Your Summer SweeterRecipes Archives - Page 6 of 21 - Everything EricaCreamy Gordon Ramsay Raspberry Souffle Recipe % - TheFoodXPReply
Rachel says
Katie you look gorgeous!
The recipe sounds perfect for Fourth of July and thanks for the info on the sugars. I make that apple crumble in a mug recipe a lot but I’ve never tried sucanat so I’ll have to look for it!Reply
Just in time for the fourth of July! I’m thinking this would be great for a picnic.
Reply
Fareeda says
I am assuming that this is a savory muffin. Can I omit the sweetener? Has anyone added any savory fresh herbs, ex. parsley, mint, rosemary or oregano?
I would really like to try this recipe. Thanks
Reply
Chocolate Covered Katie says
You can always experiment! Be sure to report back if you do!
Reply
Henry says
I omitted the sweetener and it worked just fine, but I was also using sweetened milk.
Reply
Cassie says
Ohhhhhh corn muffins! I haven’t seen them in ages! I need to get my hands on some cornmeal NOW!
Reply
Maria says
Super cute pic!!! Glad you had a nice Father’s Day wknd! Making brunch for my bf’s birthday this wknd, these corn muffins will be perfect with the tofu and black bean scramble I’m planning to make. Thanks for the yummy idea!
Reply
Mmm… muffins sound so good right now! Also, it’s so nice that you got to see your parents, D.C. sounds great.
Reply
Michele R. says
Can these be made without the corn and with a sweetener added? Thanks!
Reply
Chocolate Covered Katie says
I’ve not tried, but be sure to report back if you experiment 🙂
Reply
Mindy says
I made without the corn and it was still great
Reply
Lauren says
These look SO delish! I am obsessed with corn muffins. I’m making these today 🙂
Reply
Jules @ WolfItDown says
It sounds like you had an amazing time Katie, and what a lovely photo 🙂
Those muffins look divine 😀 Love the bright colour of them 😀 Perfect for any time of the day! I hope the start of the week has served you well 🙂 x
Reply
Candice says
love a good corn muffin!
Reply
Lauren says
Oh my gosh Katie… This is seriously the best corn muffin recipe I’ve tried! I am completely in love… as are my parents and sisters. Yay! Thank you!!
Reply
Thunderbuns says
These look delicious! I’m headed to the kitchen now:)
Reply
mark guncheon says
Are your parents vegan? Heat didn’t get to you and your parents? I’m down here in Virginia and it was very hot this weekend.
Reply
Chocolate Covered Katie says
They’re omnivores, but the ramen place has both vegan and meat options 🙂
Reply
See AlsoSimple Crusty Bread Recipe
Bethany Thomson says
Your muffins look really tasty! I’m going to try the recipe
Reply
Oh, swoon. Big, fat, fluffy AND wholegrain. These look fab Katie 🙂
Reply
Cassie says
Looks delicious!
Reply
Parker says
These look delicious I’ll have to try them! But could you do a recipe for black and white cookies? They are my absolute favorite and would love for you to give them a healthy makeover!
Reply
Chocolate Covered Katie says
I will definitely put them on my list of things to post!
Reply
WOW these look so good that I can feel them falling apart in my mouth lol. You work magic Katie!
Reply
easypeasy says
Oh my goodness!!! These look and sound incredble! We love corn bead at our house but it’s hard to find a healthy recipe for it. Thanks for sharing! 🙂
Reply
G says
You are stunning. I jack off to your pictures all the time. What a shame that your perfect body isn’t in the p*rn industry.
Reply
angela says
Katie,
These muffins are fabulous! I love the texture. You are my favorite online food blog. Thank you!!!!
Angela
Your neighbor….in southern Maryland 🙂Reply
cookiesfromhome says
Love muffins.Also perfect tummy tickling recipe for kids,like your way of presentation.
Well doneRegards
cookiesfromhomeReply
Chelsea says
These look delicious!! Can’t wait to try them soon :).
I just moved to DC and will have to search around for that ramen place. YUM!Reply
rebecca says
Thanks Katie, we love you forever xxx Pleased your enjoying Washington. Flooding here in the UK, but August is set to be a heat wave! ya
Reply
Donna Briggs says
All your recipes are delicious, nutritious and the ingredients can be found anywhere. And you make everything east to get into and everything is detailed. And the pictures are stunning. Your the best!
Thank you, DonnaReply
Paula says
Just made these for the second time tonight but instead of the corn added 1.5 cups fresh, local blueberries. So yummy!!!!
Reply
kat says
Hi Im trying to make a hard shell caramel coating for soft serve ice cream but the coconut oil will harden and the caramel remains seperated. I made the caramel myself then just blended in coconut oil like I did with chocolate but it wont blend like the chocolate Do you have any suggestions?
Reply
Amelia Williams says
Looks DELICIOUS. Thank you for your wonderful recipe. I like to subscribe for all your updates.
Reply
Shelly says
Katie … these were delicious! Thank you!
Reply
These look as if they’d be perfect with some veggie chilli – but I don’t think I’m going to be able to wait long enough to make the chilli!!!
Reply
Baylie says
What flour do you recommend using for these cornbread muffins?
Reply
ace says
Ok I just made this without the corn and it was ok! It tasted a little weird because I used applesauce but I’m definitely making this again with coconut oil and honey!
Reply
Kristin says
Yum! I just made these with quick-cooking oats because I forgot to buy cornmeal . . . oops. It gave them a cupcakey texture that was pretty good! Great with chili.
Reply
Chelsey says
Are these similar to corn bread?
Reply
A H says
Yes.
Reply
Courtney Hayes says
I didnt have any corn so I used blueberries…frozen ones 2/3 a cup and it was amazing!!!
Reply
Deanna N says
Do you think I can make these without adding the actual corn?
Reply
Julie Dove says
Might be less sweet… you can always experiment! Be sure to report back if you do!
Reply
Kayla says
Hi Katie,
I’ve made this recipe a few times. I measure by the cups/spoons you have in the recipe and then weigh it to compare to the weight measurements you have. The corn is always off. When I put 2/3cup of drained corn, it is always under 100grams. I was wondering why would there be such a difference between the recipe type up and the results I get, I only make 6 muffins too. Should I go by the 160g measurement or the 2/3cuo measurement?Reply
Mar says
Amazing!!! I just made these (1 tsp less sugar and 1/3 cup more corn) and they are fabulous. We couldn’t wait for them to cool down…
Reply
Liz says
We loved these! Used whole wheat flour, butter, and blueberries instead of corn. Highly recommend!
Reply
Jos says
Could I leave out the corn?
Reply
Jessica says
Katie, these are delicious! FYI, I used silicone liners, and these popped out no problem, no sticking, nice and hot from the oven. (I just had to try them, even though your recipe said to let them cool completely.)
Reply
C. A. says
Just doubled the recipe to make 16 medium size muffins.
Used:
-Whole milk (sorry not vegan)
-Canola oil
-Whole wheat flour
Added (to the doubled recipe):
-Tbsp maple syrup
-Tbsp vanilla
They came out great! Really flavorful. Thinking they might be tasty with some tomato soup.
Thanks Katie!!!Reply
Cecilia says
Would this be okay with frozen corn?
Reply
Jason Sanford says
Yes just thaw first 🙂
Reply
Lanie says
Hi, i made this yesterday but it’s has a bitter taste to it – i wonder why?
Reply
s says
Could these be made into cornbread instead of muffins? Would the time and temp need to be adjusted? And would a glass pan work? Thanks 🙂
Reply
CCK Media Team says
Sure, just use this cornbread recipe 🙂 https://chocolatecoveredkatie.com/vegan-cornbread-recipe/
Reply