Microwave Cornbread Muffin

4.96 from 21 votes

Microwave Cornbread Muffins are the latest and greatest 90 second treat to hit your kitchen this year! Made with wholesome, natural ingredients, this recipe is the perfect side for soup or salad!

Prep Time1 min

Cook Time1 min

0 mins

Total Time2 mins

Course: Side

Cuisine: American

Servings: muffin

Calories: 190kcal

Author: Liz Shaw

Ingredients

2 tablespoons all purpose flour
1 tablespoon yellow cornmeal
1/4 teaspoon baking powder
2 teaspoons butter melted
1 teaspoon honey
4 teaspoons milk

Instructions

In a small bowl or mug, mix flour, cornmeal, and baking powder.
Stir in the melted butter, honey and milk. Stir until combined.
Spray a small mug or microwave safe dish with cooking spray.
Microwave for 30 seconds, then check it to make sure it's not bubbling over, then microwave another 20 to 30 seconds (this will vary depending on the power of your microwave. Mine took 22 more seconds.)
Remove with a kitchen towel (it will be hot).
Enjoy!

Notes

Here are a few swaps I've tried to help modify this based on what you have on hand:

Swap a cornbread mix for the flour and cornmeal. Three tablespoons is still the amount you will need.
If you're out of butter, use 2 teaspoons of canola oil.

Here are a few ideas to consider if you have a special dietary need:

To make this recipe gluten-free:

Use a gluten-free all purpose flour blend in place of all purpose flour.

To make this recipe vegan:

Use a vegan butter (I used an avocado oil blend by Country Crock)
Swap cane sugar for honey
Use a vegan milk (soy works great in here)

Nutrition