Cornbread Muffins Three-Ways!

Cornbread Muffins three ways.  I couldn't decide on which one to do, so I tried all three.  The first is your basic Cornbread muffin.  A great go-to with a slightly sweet Cornbread flavor.  The second flavor is Jalapeno Cheddar.  The jalapenos add the perfect amount of heat without being to overpowering and the "cheese" mellows any heat out.  The third flavor is Orange Cranberry. A hint of orange with the tartness of the cranberries.  So good.  And to top each one, I made a bowl of Honey-Butter which went perfect with any of the flavors.   Each one has their own distinct flavor, even though they come from the same basic batter.  

We really loved all three flavors and picking just one would have been a tough choice after tasting all three.  These muffins have a slight sweetness to them because of the maple syrup which goes so well with the Masa flour.  You could certainly use Cornmeal if that is what you have in your cupboard.  If you do, make sure you use less liquid, as Masa flour is a bit "heavier" when used in baking.  

I made these for a family event to go with my Mom's delicious chili, which makes for the perfect food pairing!  You will feel no need to tell anyone they are gluten free, refined sugar free or vegan for that fact!   I piled these on a huge platter with the bowl of Honey-Butter and let everyone pick and choose.


GF/Vegan/Refined sugar free




Cornbread Muffins:
Oven 350 degrees
Muffin tin lined with 12 paper liners

This is the basic Cornbread Muffin recipe.  I added the variations at the end.


1 Cup  Masa Four
1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1 tsp  Xantham Gum
1 TB  Baking Powder
1/2 tsp  Sea Salt
1/8 Cup plus 1/4 Cup  Canola Oil
1/8 Cup plus 1/4 Cup  Pure Maple Syrup
1 Cup  Rice Milk (or milk of choice)
1/2 - 1 Cup  Water


Preheat oven to 350 degrees.  Line a muffin tin with 12 paper liners, set aside.
In a large mixing bowl with the paddle attachment, add all ingredients, starting with just 1/2 cup of the water.  Mix on low until ingredients are incorporated and if still too thick add in the other 1/2 cup of water.  Mix on medium until well blended, 1-2 minutes.  Drop batter into liners with a large spoon.  Bake at 350 degrees for 17 minutes or until a toothpick comes out clean when tested.


Add Ins:

Jalapeno-Cheddar:

1/4 Cup  Jalapeno Peppers, chopped  ( I used a jarred kind, but fresh would be even better!)
3/4 Cup  Daiya Shredded Cheddar Cheese (or shredded Cheddar Cheese of choice, substitute or not)

After mixing basic cornbread muffin batter on medium speed, remove mixing bowl and mix in by hand the jalapenos and cheddar.  Drop batter into liners with large spoon.  Bake at 350 degrees for 20 minutes or until a toothpick comes out clean when tested.

Orange-Cranberry:

1/2 Cup  Orange Juice
1 Cup  Dried Cranberries

Substitute 1/2 cup of the Rice milk listed in the ingredient list for the 1/2 cup of orange juice.  Mix as instructed and then remove mixing bowl and stir in by hand the dried cranberries.  Drop batter into liners with large spoon.  Bake at 350 degrees for 17 minutes.

Honey Butter:

3/4 Cup  Butter Substitute ( I use Earth Balance Soy Free) or Butter of choice

1/4- 1/2 Cup  Honey (to taste)

Mix both ingredients into a bowl until combined.  Refrigerate until ready to serve.  Enjoy!

Recipe also shared at:Slightly Indulgent Tuesday,Waste Not Want Not Wednesday,Allergy Free Wednesday,Gluten Free Wednesdays,Wheat Free Wednesday,Well Fed Wednesday,Gluten Free Fridays