Dinner

Cornbread Muffins with Veggies Recipe

ByNoah Steele December 12, 2025December 12, 2025

Introduction

Cornbread muffins with veggies offer a delightful twist on a classic favorite. These savory muffins are packed with colorful vegetables and a hint of ham, making them perfect for breakfast, snacks, or a side dish.

Seven golden corn muffins with slightly cracked tops sit on a blue and white checkered cloth, arranged in a loose group on a round wooden board. Around the muffins, there are scattered slices of fresh white mushrooms, round green pickles, and red bell pepper pieces, with a whole red pepper in the background. To the right of the muffins, a white pitcher holds smooth white cream. The scene rests on a white marbled texture that contrasts the warm colors of the food and wooden board, creating a cozy rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 gram All-Purpose Flour
150 gram Corn Flour

3 Eggs
50 milliliter Oil

150 milliliter Milk
150 milliliter Plain Greek Yogurt

2 teaspoons Salt
1 teaspoon Baking Powder
1/2 Red Bell Pepper, diced

3 Pickles, chopped
3 Button Mushrooms, sliced
50 gram Deli Ham, chopped

Instructions

Step 1: Preheat the oven to 200 degrees C (400 degrees F).
Step 2: In a large bowl, whisk together the eggs, milk, plain Greek yogurt, and oil until well combined.
Step 3: Add the salt, baking powder, corn flour, and all-purpose flour to the wet ingredients. Mix well until the batter is smooth.

Step 4: Gently fold in the diced red bell pepper, chopped pickles, sliced button mushrooms, and chopped deli ham until evenly distributed.
Step 5: Pour the batter into a muffin or regular baking pan, filling the molds evenly.
Step 6: Bake for 20 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the muffins are ready.

Step 7: Let the muffins cool slightly before serving. Enjoy them on their own or paired with extra Greek yogurt or your choice of main dish.

Tips & Variations

For a vegetarian option, omit the deli ham and add extra mushrooms or grated cheese for added flavor.
Use smoked paprika or chili flakes to add a subtle spicy kick to your muffins.

Make sure not to overmix the batter once the flour is added to keep the muffins tender.

Storage

Store leftover muffins in an airtight container at room temperature for up to two days, or refrigerate for up to a week. To reheat, warm them in a preheated oven at 180 degrees C (350 degrees F) for about 5 minutes or microwave for 20–30 seconds until heated through.

How to Serve

Seven golden brown cornbread muffins with slightly cracked tops are arranged on a blue and white checkered cloth on a round wooden board. Beside the muffins are fresh sliced white mushrooms, bright red bell pepper pieces, and yellow pickle slices. A small white cream pitcher filled with smooth white sauce sits next to the vegetables. In the background, a whole red bell pepper rests on the cloth. The setting is on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables, but be sure to thaw and drain them well to avoid adding excess moisture to the batter.

Can I make these muffins gluten-free?

To make gluten-free cornbread muffins, substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free as well.