These corn muffins are topped with salty, savory goodness and slathered with decadent cream cheese! Like a bagel, but better! 

Everything Corn Muffins by Cooking with Books

To get you through the week, today I’m sharing a quick and unique recipe for corn muffins with a twist! My husband is a huge fan of the everything bagel – that bagel topped with poppy and sesame seeds, as well as dried onion, garlic, and salt. Slathered with cream cheese, it’s his happy place. So I wanted to take the idea of that bagel and bring it to muffin form and what better savory muffin to use as a base than a corn muffin! As you can see in the recipe, I used hemp milk which I always have on hand for my morning smoothies but you can substitute with whole milk if you’d like! 

If you’re wondering about the Everything Bread & Bagel Topping, I bought a bag of it when I was visiting King Arthur Flour for Blog & Bake, but you can certainly make your own. Richard Blais has a great recipe in his cookbook, Try This At Home, for an Everything Bagel Dressing for salads, which is awesome!

Everything Mix from King Arthur Flour

Everything Corn Muffins

A take on the classic Everything Bagel, this corn muffins are the perfect addition to your summer barbecues!
Print Recipe
IMG 6511
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:1 minute


  • 10 ounces hemp milk or whole milk
  • 4 ounces corn flour
  • 6 ounces einkorn flour or all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons raw sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 2 ounces olive oil
  • 2 tablespoons everything bagel topping
  • 12 tablespoons cream cheese softened


  • Preheat oven to 350F and place 12 liners in a muffin tin.
  • Whisk together the hemp milk and corn flour for 3 minutes.
  • Stir the dry ingredients together and add the eggs and olive oil. Fold in 1 tablespoon of everything bagel mix.
  • Using a small ice cream scoop, scoop mixture into lined muffin tin. Sprinkle with the rest of the everything bagel mix and bake at 350F for 12 minutes.
  • Cool for 10 minutes and top with cream cheese and a sprinkle of everything bagel mix. Serve warm.


Recipe adapted from The King Arthur Flour Baker's Companion, The All-Purpose Baking Cookbook
Servings: 12 muffins

These corn muffins have a tender crumb that pairs perfectly with the smooth cream cheese and the salty goodness of the everything bread topping. Quick tip: to soften your cream cheese, just place in microwave for 10 seconds on high. It makes the perfect “icing” for these muffins!

Everything Corn Muffins

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  1. These look very appetizing! They will get right on top of my to-do list.
    I found your blog looking at your home sweetened condensed milk recipe at Becca’s “It’s Yummilicious” blog. Making Vietnamese Coffee Ice Cream (main ingredient: sweetened condensed milk, but way too sweet) I was hoping to find a homemade version where I could control the amount of sugar.
    Nice blog!

  2. Oh goodness me girl, I so want one of these for breakfast tomorrow! Yum, Hugs, Terra