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Apple Cornbread Muffins


Breakfast and Brunch -Nancy N Wilson

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Rate this recipe 4.4/5 (20 Votes)


  • 2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup brown sugar, lightly packed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 lg egg, beaten
  • 1/4 cup butter, melted
  • 1 lg apple, peeled, cored and coarsely diced (Granny Smith apples preferred)


Adapted from


Step 1

Preheat the oven to 425 degree F. Lightly grease 12 muffin cups.

Combine flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl, blend well.

In a separate bowl, blend together the milk, egg, and butter. Add the apple and the milk/egg mixture to the dry ingredients and mix lightly; only until dry ingredients are moistened. (The batter will be slightly lumpy. DO NOT over mix!)

Fill each muffin cup about 2/3 full. Bake for 30 minutes or until the muffins are golden brown and the tops spring back when touched.


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