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Turmeric Cornbread Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
These easy cornbread muffins are seasoned with savory turmeric and other Indian spices. Sweet corn kernels add a pop of sweetness and juice.
Servings: 12 muffins
  • 1 1/4 cup medium grind cornmeal
  • 1/4 cup coarse grind cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon turmeric
  • 2 teaspoon coriander
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 1/4 cup plain whole milk yogurt
  • 2 tablespoons butter, melted
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 egg
  1. Heat oven to 375°F.
  2. In a large bowl, mix together dry ingredients: medium grind cornmeal, coarse grind cornmeal, flour, baking powder, salt, black pepper, turmeric, coriander, cumin, and garlic powder.

  3. In a separate bowl, mix together yogurt, butter, corn and egg until well combined. See notes below for melted butter.
  4. Slowly stir wet ingredients into dry ingredients. Gently stir until well combined but do not over mix.
  5. Spoon about 1/4 cup of the mixture into each well of a lined muffin pan.
  6. Bake 15 to 20 minutes until top is golden and muffins are baked through.
Recipe Notes

Recipe lightly adapted from Mark Bittman’s How to Cook Everything Vegetarian


Be sure your melted butter is not hot! Let it cool a bit before mixing it together with your wet ingredients so you don’t accidentally scramble your egg. If it is hot, mix together with the yogurt first to cool it down, then add the egg last.

I like to use muffin liners to be sure these cornbread muffins are easily released from the pan. Plus, they make them extra portable. I like these recycled paper liners (<-affiliate) but you could easily go without muffin liners. Just be sure to grease your muffin tin well.


I can’t speak to the vegan swaps on this recipe, but I would guess you could use olive oil instead of butter; applesauce, a banana or a flax egg; and your preferred vegan yogurt or nut milk.


Swap the all purpose flour for your favorite gluten free substitute and be sure your cornmeal is also gluten free.