I was told once — by a blog, a stranger, or a very convincing tote bag — that “joy is an ingredient.” These muffins are proof.
I made these for a harvest party that turned into a rainstorm, and we still ended up singing under a tarp. They’re cornbread, but extra. You can shred in carrots or zucchini if you’re sneaky. Or go wild with sprinkles. I won’t tell.
Even my youngest (who calls yellow food “spicy”) ate two. Laura blinked and muttered “efficient.” That’s basically a gold star.
Confetti Cornbread Muffins (with Bonus Joy)
Description
Soft, fluffy cornbread muffins flecked with colorful bits — from shredded veggies to sprinkles (yes, edible ones) — made for parties, picky eaters, and people who just need a win.
Ingredients
Instructions
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Preheat oven to 375°F. Line a muffin tin with liners.
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In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
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In a separate bowl, mix milk, eggs, and butter/oil.
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Combine wet and dry ingredients. Stir until mostly smooth.
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Fold in cheese, veggies, and/or sprinkles as desired.
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Spoon into muffin tin, filling 3/4 full.
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Bake for 18–20 minutes, until golden and springy.
Nutrition Facts
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Carbohydrate 20g7%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
