Coconut Corn Muffins (or Cornbread)

These Coconut Corn Muffins are the grown-up version of my childhood favorite. There’s nothing like a warm, golden corn muffin, slathered with butter. These guys are moist, wholesome and naturally dairy-free.

This recipe can also be easily modified to make cornbread or to be gluten-free. So let’s get baking!

Are corn muffins healthy?

I wouldn’t call these Coconut Corn Muffins “healthy” as much as I’d call them “healthier” than a traditional muffin. Here’s why:

• Some of the refined flour is replaced with cornmeal, which is a richer source of whole grains
• Dairy milk is replaced with non-dairy coconut milk, a good source of healthy fats called MCTs
• Because cornmeal is naturally sweet, you can reduce the added sugar in a corn muffin (or cornbread) recipe

Substituting coconut milk for regular milk

If you’re like me, you grab buttermilk when you’re making muffins. It’s my go-to ingredient! But you can substitute coconut milk for buttermilk or regular milk in equal proportions and achieve very consistent results.

Coconut milk is creamy and luxurious, really nice to bake with. And the end result is a dairy-free baked good that tastes amazing! (Until you slather it with butter, of course).

What you need to make Coconut Corn Muffins

Here’s a short list of ingredients for these muffins:

• all-purpose or gluten-free flour
• stone-ground cornmeal
• coconut milk
• shredded coconut
• vegetable oil
• eggs
• dry ingredients like baking soda and salt

A simple two-bowl method – one for wet ingredients and the other for dry ingredients – will get these Coconut Corn Muffins baking in no time. Simply combine the two bowls and mix well. Done and done.

Modifications for this corn muffin recipe

I love making bakery style muffins in a jumbo muffin tin that makes six or seven big boys. But if you’re a normal person who likes normal serving sizes, you’ll get a cool dozen standard sized muffins out of this recipe.

To make a loaf of coconut cornbread, simply pour the batter into an 8×8 baking dish. You’ll want to double the baking time and test it with a toothpick to make sure it’s baked through.

I seriously love these Coconut Corn Muffins. Of course, the first thing I do is slather them in salted butter and watch it melt. It’s the absolute best summer breakfast you can have!

You’re definitely going to want to bake up a batch of these Coconut Corn Muffins for your next summer weekend brunch. I can’t wait to hear what you think! Leave a comment or drop a rating below. Enjoy!

For more muffin recipes, try these:

• Blueberry Lemon Muffins with Citrus Crumble
• Chocolate Chunk Zucchini Muffins
• Cranberry Orange Crumb Muffins

For more dairy-free recipes, try these:

• Thai Turkey Lettuce Wraps
• Healthy Mexican Layer Dip
• Healthy Banana Nut Muffins

Coconut Corn Muffins (or Cornbread)

Moist and delicious corn muffins made with coconut milk and sweet shredded coconut, perfect when toasted with butter!

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Prep Time 15 mins

Cook Time 15 mins

Course Breakfast

Cuisine American

Servings 12 standard size muffins

Ingredients

  

1x2x3x

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1 14 oz. can of coconut milk
• 3/4 cup sweetened shredded coconut
• 1 cup sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

Instructions

 

• Preheat oven to 375 degrees.
• In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder and salt.
• In a separate bowl, whisk the coconut milk, eggs, sugar and oil together. Pour wet ingredients into dry ingredients and stir to combine. Fold in the shredded coconut.
• Fill a greased 12-cup muffin tin 2/3 way full with batter. Bake 15 minutes.

Notes

For cornbread, use an 8×8 baking dish coated with nonstick cooking spray or lined with parchment paper. Bake 30-35 minutes. 

Keyword breakfast, dairy free

Tried this recipe?Let us know how it was!