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    Home » Recipes » The Beat Easy Polenta or Cornmeal Muffins

    The Beat Easy Polenta or Cornmeal Muffins

    Published: Jul 4, 2013 · Modified: Dec 14, 2021 by Linda Baker · This post may contain affiliate links

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    Polenta Muffins are simply cornmeal muffins made with softer instant cook polenta. The result is a more cake-like texture

    Polenta Muffins served in mini cast iron pots.

    The making of Polenta Muffins

    Cornmeal muffins made with instant polenta = Polenta Muffins.

    Why use instant polenta rather than cornmeal? Texture.

    These Polenta Muffins have a much softer cake-like texture than your normal run of the mill corn muffin, not that there's anything wrong with a regular cornmeal muffin. I just like to change things up. If you want, you can make these exactly the same way as written here and use cornmeal. The only difference will be the texture. See, you have all the control.

    "These muffins have a softer texture than your normal run of the mill corn muffin"

    LindySez

    All of the ingredients ready to make Polenta Muffins.

    Ingredients for Polenta Muffins

    • All-purpose or gluten-free all-purpose flour - Use gluten-free if you are trying to keep the muffins gluten-free.
    • Instant Polenta or Fine Cornmeal- Be sure to use instant polenta, not regular long cooking polenta. If you use long cooking polenta, you will definitely have a different texture. I would call that texture "crunchy".
    • Baking Powder -  Best to use Double-Acting.
    • Salt - I use Kosher salt for everything. If you use coarse salt, such as Kosher, be sure to use a full amount. If using Iodized salt, use a scant amount (scant means not overflowing).
    • Sugar - The recipe calls for 2 - 4 tablespoons. I use the minimum amount but if you like a sweeter muffin, go for the max.
    • 2% buttermilk - If you don't have you can make an appropriate alternative with a mixture of ½ yogurt (plain, low-fat) mix with an equal amount of milk, or put 1 teaspoon lemon juice or vinegar in a cup of milk and let it curdle. 
    • Eggs - Large eggs, always - brown, white, or green, they are all the same. It's the chicken that determines the color.
    • ¼ cup oil - You can use all olive, mix olive with another vegetable oil, add a flavored oil, such as basil or jalapeno, or melted butter. I like to keep it a ratio of 50/50 when using flavored oils so the oil doesn't overpower the corniness of the Polenta Muffin.
    • Additional oil or Ghee or Butter for the cooking vessel.

    Want to keep it Gluten-Free?

     If you want to make these gluten-free, it's easy peezy. Just substitute all-purpose gluten-free flour for the all-purpose flour.

    Polenta is naturally gluten-free.

    And of course, you can make these Polenta Muffins with fine cornmeal as well. But that just doesn't have the same ring. Cornmeal Muffins, how ordinary. 

    Ways to Cook Polenta Muffins

    In Cast Iron - big or small!

    Mini and regular sized cast iron pans ready to heat up for Polenta Muffins.

    If you love a more crunchy bottom muffin, this is the way to go. Although, if you use the larger skillet it really isn't a muffin anymore, it's bread, but the taste is still the same. Only the presentation will change, and perhaps the cooking time will need a few minutes more due to the larger size. 

    Whether you go big or small with your cast iron, make sure to butter or oil it up, I like to use Ghee, and put them into the oven as the oven pre-heats so the pan is nice and hot when you add the batter. Ah, hear that sizzle? That's the crusty bottom forming.

    A Muffin-Tin - With or Without Inserts

    A muffin tin with colorful inserts is ready to bake some delicious muffins.

    The standard for Polenta Muffins. Using inserts ensures the muffins will come easily out of the pan and give them a colorful presentation. If you don't use the inserts then be sure to grease or butter the tin. DO NOT USE COOKING SPRAY. On any metal. All cooking sprays contain propellants that may cause permanent coating to your pans that you cannot remove. And while these chemicals are deemed safe for consumption, I'm always a purest. Better to be safe than to be sorry. 

    A pyrex baking dish to be used for making cornmeal muffins.

    Yes, an oldie but a goodie. The pyrex baking dish. That's the 8 X 8-inch square baking dish. If choosing this option, you will of course need to cut the muffins into squares, but nothing wrong with that. And with glass, you can either spray with a cooking spray, if desired, it doesn't seem to damage glass, or use butter or ghee for best muffin removal. If using a glass baking dish, reduce the oven temperature to 400ºF.

    Super Simple Add-on Variations

    1. Using a combination of regular and flavored oil such as basil or jalapeno.
    2. Adding some finely chopped jalapeno.
    3. Adding some finely chopped green onion.
    4. Add some sweet fresh or thawed sweet frozen corn, even canned will work. Make sure the corn is dry.
    5. Add some grated cheddar cheese.

    Storage:

    These muffins will keep about 2 days without refrigeration. A week with, or a month or so in the freezer, although I'm not a big fan of them reheated. They are best fresh out of the oven, and since they are so easy to make, I make them fresh each time I want to serve them. Since it's just BB and me, I only make half a recipe which is perfect for us. 

    Polenta Muffins served in mini cast iron pots.

    These muffins are perfect with soup, such as my Leftover's Turkey Soup or 3-Bean Chili con Carne. Or any other chili! 

    Want to try something different? Try one of these simple, yet delicious, alternatives.

    Cheddar Black Pepper Drop Biscuit

    Pumpkin Spice Muffins

    Tender Simple Homemade Buttermilk Drop Biscuits

    Super Simple Cream Biscuits

    Polenta Cornmeal Muffins in cast iron mini skillets.

    Polenta Muffins

    LindySez
    Using instant polenta makes these muffins more cake-like than regular cornmeal muffins. But fine cornmeal will work too!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breads – Biscuits & Muffins
    Cuisine American
    Servings 12 muffins
    Calories 149 kcal

    Ingredients
      

    • 1 cup all-purpose flour or gluten-free
    • 1 cup instant polenta or fine cornmeal
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 2 - 4 tablespoons sugar
    • 1 cup buttermilk
    • 2 eggs
    • ¼ cup vegetable oil I prefer olive oil

    Instructions
     

    • Heat oven to 425°F 218ºC
      In a bowl mix together the dry ingredients. Stir well with a fork. In a separate bowl, whisk together the wet ingredients. Mix the wet ingredients into the dry ingredients, stir just to combine.
      If using a muffin tin: Using a brush, lightly oil a muffin tin with olive oil. Spoon the batter into the muffin tin, filling them about ¾ full. Place in the oven and bake for 15 to 20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin.
      If using a Cast Iron Skillet: Coat the skillet with olive oil or ghee. Place the skillet in the oven as it heats. Once hot, pour the batter into the skillet (if full sized) or spoon the batter into individual mini-skillets. Cook 20 - 25 minutes for a large skillet, 15 - 20 for mini.
      If using an 8 x 8 glass baking dish: Reduce oven temperature to 400ºF 204ºC. Coat the baking dish with ghee, olive oil, or cooking spray. Cook for 25 minutes, check for doneness with a toothpick. If not cooked cook for another 5 minutes or so.
      Serve hot.

    Notes

    LindySez: If you don't have any polenta, use fine cornmeal in its place.
    Muffin tin and cash iron skillet use the same cooking times and temperature.
    If using an 8 x 8 pyrex or glass baking dish, lower the oven heat to 400ºF 204ºC and check for doneness after 25 minutes. 

    Nutrition

    Serving: 1 servingSodium: 244mgSugar: 5gFiber: 1gCholesterol: 36mgCalories: 149kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 6gProtein: 4gCarbohydrates: 20g
    Keyword corn muffins, polenta muffin, quick bread
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Poppy

      July 05, 2013 at 8:30 pm

      Craig will love these!

      Reply
      • LindySez

        July 06, 2013 at 8:47 am

        Brian does. If all else fails when making dinner, it's all good if I make muffins...

        Reply
        • Lisa

          October 25, 2022 at 7:16 pm

          5 stars
          Fantastic recipe!! Light, and delicious. I added some jack Cheese , coarse cracked black pepper and roasted tomatoes on top. Seriously yummy!

          Reply
          • LindySez

            October 26, 2022 at 9:30 am

            Thanks for the comment Lisa. Almost sounds like a meal how you describe it! And it does sound yummy. Chili on top anyone? Cheers ~ Lindy

            Reply
    2. Judy

      July 17, 2013 at 1:08 pm

      These look great, can't wait to try them!

      Reply
      • LindySez

        July 17, 2013 at 3:54 pm

        Thanks for checking them out Judy. My FAV corn muffins, I love the texture of them...

        Reply
    3. Marianela

      August 12, 2014 at 7:14 am

      I wanna give it a try! but where i live we don`t have buttermilk, how can i replace it? thank you!

      Reply
      • LindySez

        August 12, 2014 at 9:14 am

        No buttermilk? Wow, where do you live??? Anyway, you can substitute regular milk that you mix in either a teaspoon of lemon juice or white vinegar. That will mimic the properties of buttermilk. I have also had success in mixing 50/50 yogurt and milk. Thanks for stopping by and I hope you enjoy! Cheers ~ Lindy

        Reply
        • Marianela

          August 12, 2014 at 11:33 am

          I live in Argentina and believe it or not we don´t have buttermilk here. I was craving cornmeal muffins but we don´t have cornmeal mix either. I´ll try your recipe with polenta which is a staple in every house. Thank you!

          Reply
          • LindySez

            August 12, 2014 at 2:21 pm

            Argentina, good to know they don't have buttermilk. If you are using a standard coarse polenta, put it into the blender for a few minutes to get it into a finer grain, then it's good to go. The course one will not give you a smooth texture. Hope you enjoy.

            Reply
            • Patricia

              December 02, 2019 at 5:59 am

              Too late! Thought they might mix in with the wet ingredients. They're crunch I'll try again another time

      • Shirley Peterson

        January 07, 2018 at 11:09 am

        I use powdered buttermilk and it keeps forever in the refrigerator. The brand at our market is "The Saco Pantry Cultured Buttermilk Blend for Cooking and Baking" and all you need is water to make fresh buttermilk. I bought it a year ago and is good until June 2020.

        Reply
        • LindySez

          January 07, 2018 at 5:29 pm

          That sounds like a good product. I remember dry milk when we used to camp. Hated to drink it, but it was great for cooking with. Thanks for sharing. Cheers ~ Lindy

          Reply
      • Patricia

        December 02, 2019 at 5:57 am

        Add a T apple cider vinegar

        Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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