Easy Masa Harina Cornbread Muffins
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Some recipes are just meant to be together, like these masa harina cornbread muffins and my late mother-in-law’s award-winning chili.
And yes, I say award-winning with a wink, because while she did take home the prize, she also happened to be the only contestant. But that’s the best kind of win, isn’t it?
Her chili was rich, comforting, and full of heart, and these muffins? The perfect companion. Soft, slightly sweet, and just sturdy enough to hold up to a good dunk.
One day, I’ll share her legendary chili recipe, but for now, let’s talk cornbread muffins—with a twist.
Why Use Masa Harina?
Masa harina might look like cornmeal, but they’re not quite the same thing. While cornmeal is just ground dried corn, masa harina goes through an extra step first. The corn is soaked in a special alkaline solution before it’s ground, which brings out more flavor, makes it easier to digest, and helps your body absorb nutrients like niacin more easily.
So what does that mean for your cornbread?
A deeper, richer corn flavor – It has this warm and almost toasty vibe that regular cornmeal just can’t match.
Better nutrition – That extra step in processing helps your body soak up important nutrients that would otherwise be harder to access.
A softer, smoother texture – Way smoother. No gritty bits here. Just a soft and tender crumb that melts in your mouth.
One more thing. Masa harina doesn’t behave exactly like cornmeal in recipes. It absorbs liquid a bit differently, which is why this recipe uses a mix of masa harina and all-purpose flour to keep things balanced and bake up just right.
What You’ll Need
These muffins come together with just a few simple ingredients, but choosing the right ones can make a big difference in both flavor and nutrition.
Masa Harina – The star of the show! Its rich, authentic corn flavor and nutrient boost make these muffins extra special.
Organic All-Purpose Flour – If possible, go for organic to avoid unnecessary pesticides and additives. A good-quality flour keeps these muffins light and fluffy.
Baking Powder – Helps them rise to perfection.
Milk (or Dairy-Free Alternative) – Regular milk works great, but if you’re dairy-free, oat milk or almond milk are excellent swaps.
Eggs – For structure and moisture.
Butter or a Better for You Oil – Butter adds classic richness, but if you want a dairy-free option, coconut oil or avocado oil are fantastic choices—no seed oils necessary!
Optional: Cheese & Jalapeños – A little spice and melty goodness never hurt anyone.
It’s easy to find! King Arthur Flour has an organic masa harina, and I’ve seen most grocery stores carry Bob’s Red Mill masa harina in the baking or international aisle.
Storage Tips:
These muffins freeze beautifully! Once completely cooled, store them in a freezer-safe bag or airtight container, and they’ll stay fresh for up to 3 months. When you're ready to enjoy, just reheat in the oven at 300°F for about 10 minutes or microwave in 15-second bursts until warm. Perfect for quick meals, meal prep, or last-minute chili nights
BAKING ESSENTIALS
These masa harina cornbread muffins aren’t just delicious—they’re practical, nutrient-dense, and full of flavor.
Whether you’re dunking them into a bowl of chili, serving them alongside barbecue, or just enjoying one with a drizzle of honey, they’re a must-try!
Let me know in the comments how they turned out and if you added your own twist! Hugs!
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Updated on: 06/24/2025
