Lemon Cornbread Muffins

Lemon Cornbread Muffins

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A Hackett




★★★★★ 1 vote

20 Min
20 Min


  • ·
    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


  1. Preheat oven to 400 degrees and grease a muffin pan with cooking spray.
  2. Zest one lemon. Cut the lemon in half and juice it, discarding any seeds.
  3. Pour 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.
  4. Melt butter in microwave and then set aside to cool.
  5. In 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.
  6. Add eggs to dry ingredients. Then add butter, olive oil, milk and lemon juice mixture and vanilla to the large bowl. Stir until just combined.
  7. Spoon 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.
  8. May be served plain or with jam.

Printable Recipe Card

About Lemon Cornbread Muffins

Course/Dish: Muffins
Dietary Needs: Vegetarian
Hashtag: #cornbread

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