1 dozen (serving size: 1 muffin)

After baking, cool completely, place in a zip-top plastic bag, and refrigerate or freeze a batch of these simple muffins. To reheat, just place them in a microwave at HIGH for 15 seconds if refrigerated, 30 seconds if frozen. You can pair one with a carton of yogurt or a hard-cooked egg for an easy breakfast on the run.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, melted butter, milk, and egg, stirring with a whisk; add to flour mixture, stirring just until moist.

Step 3

Place 12 paper muffin cup liners in muffin cups. Divide the batter evenly among cups. Sprinkle batter evenly with turbinado sugar, if desired. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Ratings & Reviews

Pamela44's Review

March 26, 2012
yum....very nice recipe. I put sugar on top

ChefAmandaLynn's Review

February 28, 2012
My new go to cornbread recipe.These are very sweet, but that was perfect with spicy chili and a spicy jimica cilantro salad. These were more of a cornbread cubcake than cornbread, but again, I LOVED them

Sue0601's Review

October 15, 2011
Very good and I agree that the sugar on top is not needed.

PenelopeRB's Review

January 11, 2011
Good, quite sweet, not quite as corn flavored as I would prefer. They are not very crumbly the way corn bread tends to be. I liked the texture but next time would up the corn meal a bit. I added some canned corn. Would be good with some chopped jalapeños too.

AnnaBellaBoom's Review

May 10, 2010
Have been looking for a good corn muffin/bread recipe and this is it! I think they're pretty sweet, but my sweet-tooth boyfriend thought they were just barely sweet (but he liked them a lot). Like other reviewers, I subbed sour cream for the yogurt, added an extra tablespoon of milk, and cooked for 18 minutes. I also mixed in 1/3-1/2 cup of frozen corn right at the end, which I really liked! Served w/ turkey chili and spinach salad... yum! Will definitely make again, and would serve to guests for either for brunch or w/ chili or soup for tailgating or watching a game.

ReneePech's Review

February 25, 2010
I thought they would turn out super sweet because of 3/4 cup of sugar, but I was pleasantly surprised. I do like my cornbread on the sweet side, so these are to my liking. I did not add the turbinado on the top. I didn't have yogurt so I used light sour cream instead and I think the substitution was okay. We will have these tonight with some turkey chili and I think they will go well. Very quick and easy to put together, baked in 18 minutes.

dpecac's Review

May 15, 2009
These were very light and sweet. They were good, but I would have liked them with a heartier corn flavor and a little less sugar.

apshine's Review

January 03, 2009
Light and sweet...a great accompaniment to a spicy chili. I left the turbinado sugar off the top. Would also be a nice breakfast treat.

honucooks's Review

January 02, 2009
Very moist. Great alternative to a pan of cornbread. I didn't use the turbinado and didn't miss it.

alohaphd's Review

December 31, 2008
Super easy to make. Great corn muffin. I don't add the optional turbinado sugar - you don't need it. My husband loves these. Very moist and delicious. When I make them the recipe usually makes 11 muffins, not 12.