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    Home » Recipes » Rolls, Biscuits & Muffins

    Savory Cornbread Muffins with Oatmeal  

    by Mindy Boyd · Published: Jun 13, 2016 · Updated: Mar 12, 2025

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    ⏲️ 27 minutes mins
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    Craving a healthy muffin to pair with soups, stews, and more? These Savory Cornbread Muffins with Oatmeal are moist, delicious, and made with simple ingredients you may already have!

    Mindy’s Recipe Snapshot

    Method: These muffins are baked in the oven.

    Key Ingredients: Pantry staples, wheat flour, cornmeal and oats. 

    Ease: These are so simple to make!

    Top Tip: Don’t over-mix the muffin batter or it will become dense, tough and chewy. 

    Pin this recipe for later!
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    A muffin tin with several muffins in it, one on its side in a cup, and some cups that are empty.

    This post was originally published in June 2016 and updated in March 2025 with clearer step-by-step instructions, ingredient notes, tips, and fresh photos. 

    Jump to:
    • Mindy’s Recipe Snapshot
    • Ingredient Notes and Substitutions
    • How to Make Corn Muffins with Oatmeal
    • Tips
    • How to Make a Buttermilk Substitute
    • How to Store Cornbread Muffins
    • Can You Freeze Cornbread Muffins
    • Frequently Asked Questions
    • These muffins are the perfect accompaniment to these dishes!
    • Savory Cornbread Muffins with Oatmeal
    One Savory Cornbread Muffin with Oatmeal that's been cut in half so the inside is visible.

    I think muffins make the perfect side dish for soups, stews, pasta, or barbecue. I’m always looking for healthier bread options, and these easy cornbread muffins are absolutely perfec. The best part? They’re made with wholesome ingredients, so they’re as good for us as they are delicious!

    These savory muffins have just a hint of sweetness, making them a tasty and versatile addition to any meal. This recipe yields a dozen, so we bake a batch and freeze the extras for the next time we need a tasty muffin alongside our main dish. 

    Ingredients

    ​See recipe card for exact amounts.

    All of the ingredients measured out and labeled with text ready to make the Savory Cornbread Muffins with Oatmeal.

    Ingredient Notes and Substitutions

    • Cornmeal: I use yellow cornmeal, white can be used.  
    • Flour: Whole wheat flour gives the muffins hearty texture and flavor. It’s also considered healthier than all purpose flour. Healthline has a great article highlighting 9 Health Benefits of Whole Grains, so check that out (after you make these muffins, of course) You can can us ap flour if you don’t have wheat.
    • Oats: I use old-fashioned rolled oats, you can use quick oats if that’s what you have. 
    • Milk: I use buttermilk because it adds moisture and a slight tang to these muffins, creating a tender texture and enhancing their overall flavor. Its acidity also reacts with the baking soda, helping the muffins rise beautifully and stay soft. For best results, use real buttermilk, but a DIY substitute works in a pinch! See how to make it below. 
    • Eggs: I usually let large eggs come to room temperature for an hour or two before I make these. But, I get it if you don’t have that kind of time, it will be okay if you use cold eggs. 
    • Oil: I use canola oil but vegetable oil works too. 
    • Leavening & Seasoning: The combination of baking powder, baking soda, and salt helps the muffins rise and enhances their flavor. Be sure to measure accurately for the best texture!
    One muffin on a white plate in the foreground and a basket of muffins and butter on a butter dish in the background.

    How to Make Corn Muffins with Oatmeal

    1. Preheat the oven to 400° and spray a 12 cup muffin tin with nonstick cooking spray.
    2. Combine the buttermilk, oats and cornmeal in a medium bowl and set aside so the oats can soften a little while you measure and mix the dry ingredients. 
    3. In a large bowl mix the flour, baking powder, baking soda, and salt, make a well in the center of the flour. 
    4. Stir the eggs, brown sugar, and oil into the cornmeal mixture. Pour into the well of the cornmeal oat mixture and stir just until combined. Do not over-mix. 
    5. Divide batter evenly between 12 prepared muffin cups.
    6. Bake for 14-17 minutes or until golden brown. Run a knife around the edges of the muffins and remove them from the pan and cool on a wire rack.
    A collage of eight process shots showing the wet ingredients, the dry ingredients and the two mixed together.

    Tips

    • I use a large spoon to mix the batter, a rubber spatula or wooden spoon will also work fine. 
    • Don’t over-mix the muffin batter or it will become dense, tough and chewy. 
    A collage of two images showing the batter in a standard 12-cup muffin pan before being baked on the left and after on the right.

    How to Make a Buttermilk Substitute

    Don’t have buttermilk? To make a substitute for 1 1/4 cups of buttermilk, add 1 tablespoon + 1 teaspoon lemon juice or white vinegar to a measuring cup. Then, fill with milk (whole or 2% works best) to reach 1 1/4 cups total. Stir and let sit for 5–10 minutes until slightly thickened and curdled. Use as you would regular buttermilk in the recipe.

    How to Store Cornbread Muffins

    Store in an airtight container for a few days. As with all home-baked goods these are best enjoyed fresh and start to dry out after a few days. 

    Can You Freeze Cornbread Muffins

    Yes! Wrap individual muffins in plastic wrap, then place them in a zip-top freezer bag. Be sure the muffins are completely cool before freezing to prevent them from becoming soggy when thawed. To thaw, leave them at room temperature for a couple of hours or place them in the refrigerator for a longer time.

    The dozen Savory Cornbread Muffins with Oatmeal cooling on a black wire rack,

    Frequently Asked Questions

    Can I make these without eggs?

    I haven’t tried it, but you could substitute the two eggs for 1/2 cup unsweetened applesauce. 

    Can I make these without dairy? 

    I haven’t tried it but you could swap the buttermilk for dairy free milk like soy, oat, or almond milk. 

    Can I make these with paper liners?

    Probably, I haven’t tried it so I’m not sure if they would stick to the paper or not. 

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    These muffins are the perfect accompaniment to these dishes!

    Close up of one serving of Slow Cooker Chicken Stew in a white bowl.

    Slow Cooker Chicken Stew

    Made with wholesome ingredients, it’s the perfect way to warm up on chilly nights.

    The skillet of chili mac with a serving taken out of it, the serving spoon is in the pan too.

    One-Pan Chili Mac

    Just as quick and easy as the popular boxed dinner but a little better for you.

    A plate of ribs in the at the bottom of the image and you can see part of a bowl of potato salad at the top of the image.

    Country Style Ribs

    Tender and juicy ribs are cooked in the air fryer and ready in 20 minutes.

    Did you love this recipe?

    We would love it if you’d leave a comment and ⭐️⭐️⭐️⭐️⭐️ review below!

    Feature image of the cut in half muffin on a white plate.

    Savory Cornbread Muffins with Oatmeal

    Mindy Boyd
    Craving a healthy muffin to pair with soups, stews, and more? These Savory Cornbread Muffins with Oatmeal are moist, delicious, and made with simple ingredients you may already have!
    5 from 5 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 17 minutes mins
    Total Time 27 minutes mins
    Course Bread
    Cuisine American
    Servings 12 muffins

    Ingredients
      

    • 1 1/4 cups lowfat buttermilk
    • 1/2 cup yellow cornmeal
    • 1/2 cup oats
    • 1 cup whole wheat flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 eggs
    • 3 tbsp brown sugar
    • 2 tbsp canola or vegetable oil
    • Cooking spray
    Get Recipe Ingredients

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    Instructions
     

    • Preheat oven to 400° and spray a standard 12-cup muffin pan with nonstick cooking spray.
      Cooking spray
    • Combine the buttermilk, oats and cornmeal in a medium bowl; set aside so the oats can soften a little while you measure and mix the remaining ingredients.
      1 1/4 cups lowfat buttermilk, 1/2 cup yellow cornmeal, 1/2 cup oats
    • In a large bowl mix the flour, baking powder, baking soda, and salt. Make a well in the center of the flour.
      1 cup whole wheat flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
    • Stir the eggs, brown sugar, and oil into the buttermilk mixture. Pour into the well of the flour mixture and mix just until combined. Do not over-mix.
      2 eggs, 3 tbsp brown sugar, 2 tbsp canola or vegetable oil
    • Divide batter evenly between 12 muffin cups, bake for 14-17 minutes or until golden brown. Run a knife around the edges of the muffins and remove them from the pan to cool on a wire rack.

    Notes

    Don’t over-mix the muffin batter or it will become dense, tough and chewy. 
    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate. 
     
    See tips, notes, and suggestions in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Serving: 1muffin | Calories: 124kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 227mg | Potassium: 96mg | Fiber: 2g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 1mg
    Tried this recipe?Let us know how it was with a comment below.

    Adapted from 501 Heart Healthy Recipes Cookbook

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    Hi, I’m Mindy! Whether I’m cooking for friends and family or sharing recipes with you, I love feeding people. And it doesn’t have to be complicated! Here, you’ll find quick and easy recipes that don’t require a long list of ingredients or take too much time.

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