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polenta muffins

Polenta Muffins

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


  • 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


  • 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 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. Serve hot.


LindySez: If you don't have any polenta, use fine cornmeal in its place.


Serving: 1gCalories: 149kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 36mgSodium: 244mgFiber: 1gSugar: 5g
Keyword corn muffins, polenta muffin, quick bread
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