These Greek yogurt cornbread muffins are my go-to when I want something simple to pair with my chili or soup, because there’s truly nothing cozier (in my opinion) than a warm, golden cornbread muffin. Especially one that’s soft, slightly sweet, and made with nourishing ingredients you likely already have on hand! The greek yogurt adds protein and moisture (so they never turn out dry), and a touch of honey or maple syrup gives just the right amount of sweetness. They’re perfect for serving with chili, packing in lunchboxes, or saving for an easy breakfast side the whole family will love.
Why You and Your Family Will Love These Cornbread Muffins
These Greek yogurt cornbread muffins are a perfect mix of cozy and wholesome. They bake up fluffy and moist with just the right hint of sweetness, and they’re versatile enough to pair with anything — from soup and chili to eggs at breakfast. If my husband approves, I know yours will too!
- soft and moist texture from greek yogurt + flour combo — no dry or crumbly cornbread
- naturally sweetened with honey or maple syrup for gentle sweetness (can omit for no added sugar)
- balanced with protein so little bellies stay full longer
- freezer-friendly and great for meal prep or lunchboxes
- gluten-free and dairy-free adaptable, so everyone at the table can enjoy them
If you want a higher iron + fiber muffin recipe that's naturally egg-free, go check out my cornbread chickpea muffins or sweet potato cornbread muffins!
Jump to:
- Why You and Your Family Will Love These Cornbread Muffins
- Ingredients You'll Need
- How To Make Your Cornbread Muffins
- Hint For The Best Cornbread Muffins
- Substitutions
- Variations
- Equipment
- Storing Your Healthy Cornbread Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Greek Yogurt Cornbread Muffins (simple, healthy & low sugar)
Ingredients You'll Need
Here's what you'll need to make these Greek yogurt cornbread muffins:
- all-purpose flour: or a 1:1 gluten-free flour blend if needed, it gives structure and softness
- cornmeal: the star ingredient! choose fine or medium-grind cornmeal for the best texture
- baking soda: reacts with the yogurt for lift and a tender crumb
- salt: enhances flavor; reduce or omit for younger toddlers
- eggs: add structure and help the muffins hold their shape
- plain greek yogurt: adds moisture, protein, and richness
- milk: creates a smooth, pourable batter
- honey or maple syrup: provides natural sweetness; increase slightly for a sweeter muffin
- melted butter or ghee: adds richness and that classic cornbread flavor
See recipe card for quantities.
How To Make Your Cornbread Muffins
- Step 1: In a large bowl, whisk together the flour, cornmeal, baking soda, and salt.
- Step 2: Mix in the eggs, greek yogurt, milk, honey (or maple syrup if using), and melted butter until smooth and creamy.
- Step 3: Divide the batter evenly among a lined or greased muffin tin, filling each cup about ¾ full.
- Step 4: Bake at 350°F for 20-25 minutes (or 10-15 minutes for mini muffins) until the tops are golden and a toothpick comes out clean. cool for 5-10 minutes before serving.
Hint For The Best Cornbread Muffins
For soft, golden muffins that stay moist, don’t overmix your batter. Stir just until the dry spots disappear. use whole-milk Greek yogurt for extra richness and a tender crumb, Always check for doneness a minute or two early (every oven runs a little differently). If you like a slightly sweeter muffin, drizzle a little honey on top right after baking while they’re still warm — it adds shine, sweetness, and that bakery-style finish!
Substitutions
These cornbread muffins can easily be adjusted to fit your dietary needs!
- dairy-free: use coconut or almond yogurt, non-dairy milk, and melted coconut oil instead of butter
- egg-free: replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tablespoon ground flax + 3 tablespoon water), add ½ teaspoon apple cider vinegar for extra lift if desired
- no added sugar: skip the honey or maple syrup and use ½ cup mashed banana or unsweetened applesauce for natural sweetness
- extra fiber: stir in 1-2 tablespoon ground flaxseed or ½ cup oat flour + ½ cup all-purpose flour
Variations
Feel free to change up the flavor profile in these greek yogurt cornbread muffins by mixing extra items in!
- honey butter cornbread muffins: drizzle warm muffins with melted butter and honey
- cheddar jalapeño cornbread muffins: fold in ¼ cup shredded cheddar and a few diced jalapeños for a savory kick
- maple cinnamon muffins: swap honey for maple syrup and add ½ teaspoon cinnamon
- mini cornbread muffins: use a mini muffin tin and bake 10-12 minutes for bite-sized toddler muffins
Check out this sweet potato and chickpea version!
Equipment
You’ll need just a mixing bowl, whisk, spatula, and muffin tin to make these cornbread muffins. Paper liners make cleanup easy, or try a silicone muffin pan for perfectly even, nonstick baking every time.
Storing Your Healthy Cornbread Muffins
Store cooled cornbread muffins in an airtight container at room temperature for up to 2 days or in the fridge for 5-6 days. To freeze, place cooled muffins in a freezer-safe bag or container and freeze up to 3 months. Reheat in the microwave for 20-30 seconds or warm in the toaster oven at 300°F for 5-7 minutes.
Tiff's Dietitian Tip
Greek yogurt adds protein, calcium, and moisture while keeping these muffins low in added sugar. Pair them with a source of produce like fruit for breakfast or veggies at dinner for a balanced, nutrient-dense meal the whole family can enjoy.
FAQ
Yes! Simply use a 1:1 gluten-free flour blend, such as King Arthur Measure for Measure or Bob’s Red Mill 1:1, in place of the all-purpose flour.
Yes! Increase the honey or maple syrup to ⅓ or ½ cup for a classic sweet cornbread flavor.
Swap the Greek yogurt for unsweetened coconut yogurt, use almond or oat milk instead of regular milk, and replace the butter with melted coconut oil or avocado oil.
Store muffins in an airtight container lined with a paper towel to absorb excess moisture. If they firm up, reheat for 10-15 seconds in the microwave or for a few minutes in the oven to bring back that fresh-baked texture.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these Greek yogurt cornbread muffins:
Greek Yogurt Cornbread Muffins (simple, healthy & low sugar)
Ingredients
- 1 cup all-purpose flour 1:1 gluten-free if needed
- 1 cup cornmeal
- 1 teaspoon baking soda
- ½ teaspoon salt omit or lessen for younger littles (¼ tsp)
- 2 large eggs or sub with flax eggs
- ½ cup plain Greek yogurt or thick dairy-free yogurt
- ½ cup milk dairy or non-dairy
- ¼ cup honey or maple syrup ⅓-½ cup for sweeter muffins
- ¼ cup melted butter or ghee or olive/avocado oil
Instructions
- In a large bowl, whisk together the flour, cornmeal, baking soda, and salt.
- In another bowl, whisk the eggs, Greek yogurt, milk, honey (or maple syrup), and melted butter until smooth.
- Pour the wet ingredients into the dry and gently stir until just combined, don’t overmix. The batter should be thick but scoopable.
- Divide the batter evenly among a lined or greased muffin tin, filling each cup about ¾ full. Bake at 350°F for 18-20 minutes (or 10-12 minutes for mini muffins), until the tops are golden and a toothpick comes out clean. Cool for 5-10 minutes before serving.
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