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Easy cornbread muffins in a metal muffin tin atop a grey napkin.
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5 from 1 vote

Easy Cornbread Muffins

Delicious and easy cheesy cornbread muffins.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: bread, Side Dish
Cuisine: American
Servings: 12 servings
Calories: 213kcal


  • 1 cup milk
  • 1 cup low-fat cottage cheese
  • 2 eggs
  • ½ cup shredded cheddar cheese packed
  • 16 ounces corn muffin mix like Jiffy


  • Preheat oven to 400°F (200°C). Line your muffin tin with paper liners - recipe makes 12 muffins.
  • Combine milk, cottage cheese, and eggs in a large bowl. Using an electric mixer - blend on medium speed until combined
  • Stir in muffin mix, but don't over mix. Stir in cheese.
  • Using an ice cream scoop fill the muffin tins with about ¼ cup of the mixture. By using an ice cream scoop you will be sure to make all of your muffins the same size.
  • Bake for 13-15 minutes until center springs back or a toothpick inserted comes out clean. Cool on a wire rack.
  • Can be served warm out of the oven (my fav) or room temperature. Store in an airtight container.


Serving: 1muffin | Calories: 213kcal | Carbohydrates: 27g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 433mg | Potassium: 100mg | Fiber: 2g | Sugar: 9g | Vitamin A: 170IU | Calcium: 94mg | Iron: 1.1mg