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Banana cornbread muffins are your breakfast-dessert obsession

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Dressed-up cornbread muffins with an orange glaze now double as a dessert

Cornbread isn't just a side dish to have with chili anymore. It's all grown up and has reinvented itself into a dessert.

Dressed-up cornbread muffins with an orange glaze now double as a dessert

Once these cornbread muffins are topped with sweet orange glaze they turn into a completely different dish. They're no longer the co-star to a bowl of chili, they're now the main attraction and make a wonderful dessert. And as a bonus, they're made with banana. I especially like this muffin recipe because it's made with corn flour, also called masa harina, which gives the muffin a more cake-like texture.

Dressed-up cornbread muffins with an orange glaze now double as a dessert

Banana cornbread muffins with orange glaze recipe

Makes 12 muffins


For the muffins

  • 1 cup flour
  • 3/4 cup corn flour (masa harina)
  • 1/4 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2-1/2 teaspoons baking powder
  • 1-1/2 cups milk
  • 2 eggs, beaten
  • 1/4 cup canola oil
  • 1 pinch of ground cinnamon
  • 1 very ripe banana, peeled and mashed
  • 1 tablespoon soft butter (for greasing the muffin pan)
  • Orange glaze
  • Zest from 1 orange (for garnish)

For the orange glaze

  • 1 cup powdered sugar (add more to thicken glaze if needed)
  • Juice from 1 orange
  • 1/4 teaspoon orange extract


For the muffins

  1. Preheat the oven to 350 degrees F.
  2. Grease the muffin pan with butter and set aside.
  3. In a large mixing bowl, add the flour, corn flour, cornmeal, sugar, salt, baking powder, milk, eggs, canola oil and cinnamon. Mix all ingredients until a batter forms.
  4. Stir in the banana.
  5. Ladle the batter into the muffin pan.
  6. Bake in a preheated oven until a toothpick inserted in the middle of a muffin comes out clean (about 22 - 24 minutes).
  7. Using a dinner knife, gently move it in between the edges of each muffin and the pan. Carefully remove the muffins from the pan onto a rack and let cool.
  8. Drizzle orange glaze on top of the muffins and garnish with orange zest.

For the orange glaze

  1. In a small bowl, add all ingredients and whisk together.
  2. Depending on the size of the orange used for the juice, more powdered sugar may be needed to make the glaze thicker. If the glaze is too thick, add a small bit of milk.

More cornbread recipes

Apple cinnamon cornbread
Cornbread jalapeño poppers

Cheesy cornbread biscuits

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