Cornmeal-Molasses Muffins Recipe

Name: Cornmeal-Molasses Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil or pan spray, for greasing; 1 cup stone-ground cornmeal; 1 cup all-purpose flour; 1/2 cup sugar; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 3/4 teaspoon fine salt; 1/2 teaspoon baking soda; 2/3 cup plain yogurt or sour cream; 1/2 cup smooth applesauce; 1/2 cup molasses; 1/2 teaspoon finely grated orange zest; 2 large eggs; 1 stick unsalted butter, melted (8 tablespoons); 1/4 to 1/3 cup toasted oats for sprinkling, optional

Servings: persons

Vegetable oil or pan spray, for greasing
1 cup stone-ground cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2/3 cup plain yogurt or sour cream
1/2 cup smooth applesauce
1/2 cup molasses
1/2 teaspoon finely grated orange zest
2 large eggs
1 stick unsalted butter, melted (8 tablespoons)
1/4 to 1/3 cup toasted oats for sprinkling, optional

1
Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares.
2
Lightly grease the inside of a 12-cup muffin tin.
3
Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom.
4
Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
5
Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
6
Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
7
Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
8
Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help).
9
Sprinkle each muffin with the toasted oats.
10
Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes.
11
Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.
12
Store the cooled muffins in an airtight container for up to 3 days.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Vegetable oil or pan spray, for greasing, 1 cup stone-ground cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, and more.

Yes, Cornmeal-Molasses Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal-Molasses Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions