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These apple cinnamon stuffed cornbread muffins are the perfect way to enjoy a sweet treat after a meal, or to go with your favorite spring salad. | read more at

Cinnamon Apple Stuffed Cornbread Muffins

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For the muffin:

  • 1 cup tamale masa
  • 1 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 cup almond milk
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1/4 cup honey

For the filling:

  • 1 medium Granny Smith apple
  • 1/4 cup sugar
  • 1 Tbsp cinnamon


  1. Preheat oven to 400. Line 10 muffin tins with foil or silicone liners.
  2. In a large bowl, mix together the masa, flour, baking powder, sugar and salt.
  3. In a medium bowl, mix together the almond milk, eggs, coconut oil and honey until an even consistency is reached.
  4. Carefully pour the liquid mixture into the dry mixture and stir until fully incorporated. Set aside- it will thicken as the masa soaks up the liquid.
  5. Cut the apple into small pieces. I left the skin on, but you can peel it if you want! Mix with the sugar and cinnamon in a small bowl.
  6. Place 1 Tbsp of the cornbread mixture in the bottom of 10 muffin tins. Scoop some apples on top of it (about 1 Tbsp) and cover with another Tbsp of cornbread mixture. Press down the edges to seal.
  7. Bake for 15-20 minutes, or until the muffins are cooked through and golden brown.
  8. Remove from the muffin pan, and let them cool completely on a wire rack before peeling off the liners.
  9. Refrigerate for up to 7 days, and warm them before eating!