Olive Oil Corn Muffins

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
These corn muffins feel classic, but have the unique twist of replacing butter with olive oil, plus tangy Greek yogurt. The recipe comes together in minutes, resulting in warm from-scratch corn muffins in no time.


  1. Whisk together 3/4 cup each cornmeal and flour, 1/4 cup raw sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Add 3/4 cup plain Greek yogurt, 6 tablespoons olive oil and 1 egg. Stir together to make a smooth batter. Divide among 8 lined muffin cups. Bake at 350˚ F until the tops are light golden and spring back when gently pressed, about 20 minutes.