Polenta Muffins

Skill Level:

Yield : 12 Prep Time : Cook Time : Ready In : Instant polenta and flavorful olive oil give these Polenta Muffins a more cake-like texture and delicious flavor.

polenta muffins


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

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”.

I used a basil flavor extra virgin olive oil in this recipe, you don’t need to, but it does give it a lovely flavor.  You could also use a pepper or a garlic flavored olive oil.  Just depends on what you are serving it with and what flavor profile you want to embrace today.

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

And of course, you can make these with fine cornmeal as well. Just doesn’t have the same ring.


Fresh from the oven Polenta Muffins


Polenta Muffins


  • 1 cup all-purpose flour, or gluten-free
  • 1 cup instant polenta or fine cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 - 4 tablespoons sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1/8 cup basil flavored extra virgin olive oil
  • 1/8 cup extra virgin olive oil, or another vegetable oil


Step 1

Heat oven to 425°F

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. Using a brush, lightly oil a muffin tin with olive oil. Spoon the batter into the muffin tin, filling them about 3/4 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. Serve hot.


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

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Recipe Comments

  1. posted by Poppy on July 5, 2013

    Craig will love these!

    • posted by LindySez on July 6, 2013

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

  2. posted by Judy on July 17, 2013

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

    • posted by LindySez on July 17, 2013

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

  3. posted by Marianela on August 12, 2014

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

    • posted by LindySez on August 12, 2014

      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

      • posted by Marianela on August 12, 2014

        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!

        • posted by LindySez on August 12, 2014

          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.

    • posted by Shirley Peterson on January 7, 2018

      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.

      • posted by LindySez on January 7, 2018

        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


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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    6g (1g Sat, 4g Mono, 1g Poly)

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