Lemon Cornbread Muffins

Lemon Cornbread Muffins Recipe

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A Hackett




★★★★★ 1 vote

20 Min
20 Min


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zest from 1 lemon
juice from 1 lemon
1 c
4 Tbsp
11/4 c
1/2 c
yellow cornmeal
1/2 c
oat bran
3/4 c
brown sugar, firmly packed
31/2 tsp
baking powder
1/2 tsp
2 large
eggs, room temperature
4 Tbsp
olive oil
1/2 tsp

How to Make Lemon Cornbread Muffins


  • 1Preheat oven to 400 degrees and grease a muffin pan with cooking spray.
  • 2Zest one lemon. Cut the lemon in half and juice it, discarding any seeds.
  • 3Pour the milk into a small bowl and add lemon juice. Stir juice and milk together and set aside – milk should slightly curdle forming a type of quick buttermilk.
  • 4Melt butter in microwave and then set aside to cool.
  • 5In a large bowl combine flour, cornmeal, oat bran, brown sugar, baking powder and salt. Add lemon zest by sprinkling over dry ingredients. Whisk to combine.
  • 6Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.
  • 7Spoon the batter into muffin cups. Bake 15-20 minutes, or until golden brown around the edges and toothpick comes out with a few moist crumbs.
  • 8May be served plain or with jam.

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About Lemon Cornbread Muffins

Course/Dish: Muffins
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #cornbread

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.