Cheesy Corn Muffins

Corn muffins have always been a favorite of mine, particularly on a rainy day!  I have worked to create a healthier version of the classic corn muffin, using no butter or refined sugar.  This recipe will yield 12 standard muffins.  I hope you enjoy!  Leave me a note after you try it!


Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes


  • 1 cup group cornmeal
  • 1 cup whole wheat pastry flour
  • 1/4 cup coconut oil, melted
  • 1/3 cup corn kernels (fresh or frozen)
  • 1/4 cup mozzarella cheese
  • 1/4 cup mild cheddar cheese (plus extra for topping)
  • 1 egg
  • 2 teaspoons baking powder
  • 1/3 cup maple syrup
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees F
  2. Mix dry ingredients together in a medium bowl
  3. In a separate bowl, beat egg
  4. Combine wet ingredients and add to dry ingredients, mixing thoroughly
  5. Place muffin liners in tin
  6. Evenly distribute batter across muffin cups
  7. Top each muffin with a sprinkle of cheddar cheese
  8. Bake at 350F for 17-19 minutes, or until a toothpick can be inserted in the center and cleanly removed

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