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Sun Dried Tomato Corn Muffins

  • Author: Julie @ RDelicious Kitchen
  • Yield: 8


  • 1 ¼ cup finely ground cornmeal
  • ½ cup white whole-wheat flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup plain full fat (or 2%) Greek yogurt
  • 2 tablespoons honey
  • ¼ cup milk
  • 3/4 cup sun-dried tomatoes, chopped


  1. Preheat oven to 350 degrees F. Spray eight wells of the muffin tin with cooking spray.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In a small bowl, whisk together melted butter, egg, vanilla extract, yogurt, honey, and milk.
  4. Stir wet ingredients into dry ingredients. Mix until just combined. Fold in sun-dried tomatoes.
  5. Scoop about 1/3 cup of batter into eight muffin wells.
  6. Bake for 13-15 minutes or until tops turn golden and center feels firm to the touch.

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