If you’re craving the cozy flavor of cornbread but following a carnivore or low-carb lifestyle, these cornbread muffins are the answer!
Made with wholesome ingredients and a hint of optional sweet corn extract, they’ll have you feeling like you’re indulging in a traditional recipe. Perfect as a side for chili or as a snack on their own, these muffins are a crowd-pleaser for every occasion.
How to Make Cornbread Muffins in 6 Steps
- Yield: 8 muffins (8 servings)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Ingredients
- 1 pound ground chicken
- 5 large eggs
- 1½ cups (135 grams) pork panko
- ¼ cup (½ stick) salted butter, softened (see note below)
- 1 teaspoon sweet corn extract (optional)
Instructions
- Preheat the oven to 350°F. Line or grease 8 wells of a standard-size 12-well nonstick muffin pan.
- In a large skillet over medium-high heat, cook the ground chicken until no longer pink, breaking it up as it cooks. Drain any excess cooking liquid and allow the chicken to cool slightly.
- Transfer the cooked chicken and all remaining ingredients to a food processor. Blend until well combined. Note: The batter will be slightly lumpy due to the ground chicken.
- Evenly divide the batter among the prepared muffin wells, filling them to the top.
- Bake for about 30 minutes, or until the muffins are golden brown and fully cooked. To test doneness, insert a toothpick into the center of a muffin—it should come out clean.
- Let the muffins cool in the pan for 10 minutes before removing. Serve warm and rewarm leftovers as needed.
Note:
For a dairy-free option, replace the butter with ¼ cup softened tallow. If you store tallow at room temperature, it will already have the perfect consistency for this recipe.
Why You’ll Love This Recipe
These muffins mimic the flavor of classic cornbread while sticking to a low-carb and carnivore-friendly ingredient list. The addition of sweet corn extract provides that nostalgic taste of cornbread without the carbs, but the recipe works perfectly without it. Whether you’re hosting a chili night or meal-prepping for the week, these muffins are sure to impress.
Tips & Serving Suggestions
- Customization: Add a sprinkle of cheddar or a pinch of chili powder to the batter for a flavorful twist.
- Serving Ideas: Pair these muffins with a hearty bowl of chili, a creamy soup, or enjoy them on their own with a dollop of butter.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for a crisp exterior or microwave for a quick warm-up.
Variations & Substitutions
- Sweet Corn Extract: While optional, this adds a subtle cornbread-like flavor. For a more savory muffin, omit it altogether.
- Protein Alternative: Substitute ground turkey or pork for the chicken if desired, but adjust the cooking time as needed.
- Texture Adjustments: For a slightly softer muffin, reduce the pork panko by ¼ cup.
Advanced Tips
- Meal Prep Friendly: These muffins freeze beautifully! Wrap them individually in plastic wrap, then store in a freezer-safe bag. Reheat in the oven directly from frozen.
- Portion Control: Use a cookie scoop to evenly divide the batter among the muffin wells for uniform sizing.
With their hearty texture and versatile flavor, these cornbread muffins are bound to become a favorite in your recipe rotation. Give them a try and rediscover the comforting taste of cornbread, carnivore-style!
Low-Carb Cornbread Muffin
Ingredients
- 1 pound ground chicken
- 5 large eggs
- 1½ cups 135 grams pork panko
- ¼ cup ½ stick salted butter, softened (see note below)
- 1 teaspoon sweet corn extract optional
Instructions
- Preheat the oven to 350°F. Line or grease 8 wells of a standard-size 12-well nonstick muffin pan.
- In a large skillet over medium-high heat, cook the ground chicken until no longer pink, breaking it up as it cooks. Drain any excess cooking liquid and allow the chicken to cool slightly.
- Transfer the cooked chicken and all remaining ingredients to a food processor. Blend until well combined. Note: The batter will be slightly lumpy due to the ground chicken.
- Evenly divide the batter among the prepared muffin wells, filling them to the top.
- Bake for about 30 minutes, or until the muffins are golden brown and fully cooked. To test doneness, insert a toothpick into the center of a muffin—it should come out clean.
- Let the muffins cool in the pan for 10 minutes before removing. Serve warm and rewarm leftovers as needed.
Don’t Miss These:
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.