Quinoa Cornbread Muffins
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These delicious quinoa cornbread muffins are loaded with all your favorite Tex-Mex flavors and they are tasty. This simple one-bowl recipe is great as a hassle-free snack, to munch on during game-day, or the perfect companion to a steaming bowl of chili.
These quinoa cornbread muffins are one of my favorite things to have tucked away for busy days. They have a tender, crumbly texture that’s reminiscent of cornbread, with sweet pops of corn and plenty of cheesy flavor in every bite.
Quinoa forms the base of the muffins, while eggs hold everything together and keep them moist. Black beans add substance, cheddar and queso bring richness, and a little chili powder gives them a subtle Tex-Mex-inspired flavor that pairs beautifully with the corn and cilantro.
I love serving these alongside a pot of chili, but they’re just as handy as a grab-and-go snack or easy lunch addition. They keep well, travel easily, and are the kind of recipe you’ll be happy to have waiting in the fridge when life gets busy.
What to serve with quinoa cornbread muffins
These are a tasy and convenient snack on-the-go, great to take to a party, and the perfect accompaniment to a hearty bowl of chili! Here are some of our favorite chili recipes:
Can I use pre-cooked or leftover quinoa? Yes, it’s a great way to use up leftover quinoa. You’ll need 3 cups of cooked quinoa.
How do I store these? Store them in a covered container on your counter for up to 3 days – they make a great grab-and-go snack. You can also store them in the freezer for up to three months.
Quinoa Cornbread Muffins Recipe
Ingredients
- 1 cup quinoa
- 15 ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 2 large eggs
- 1 cup grated cheddar
- ½ cup crumbled queso
- ¼ cup chopped cilantro
- 1 tablespoon chili powder
- 1 teaspoon sea salt
Instructions
- Place the quinoa in a pot with 2 cups of water and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.1 cup quinoa
- Preheat your oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin.
- Mix all the ingredients, including the cooked quinoa, together in a large bowl. Divide between the 12 muffin cups and press the tops down firmly. You can wet your hands with a little oil to help stop the quinoa from sticking to them. Bake in the oven for 20 minutes.15 ounce can black beans, 1 cup frozen corn, 2 large eggs, 1 cup grated cheddar, ½ cup crumbled queso, ¼ cup chopped cilantro, 1 tablespoon chili powder, 1 teaspoon sea salt
- Let the quinoa muffins cool for 5 minutes before you carefully remove them from the muffin tin. Set aside on a cooling rack to cool completely.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I was looking for ways to eat more quinoa and came across your recipe. These muffins are great! So much flavor and went really well with the vegetarian chili I made. Can’t wait to eat a few more tomorrow!