Go Back
–+ servings
miniature cornbread muffins recipe

Mini Cornbread Muffins

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 24 muffins

Equipment

  • 1 muffin tin (24-cup)
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 measuring cup
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1/2 cup corn kernels optional, canned or fresh
  • 1/4 cup cheddar cheese shredded, optional
  • 1 tablespoon honey optional, for drizzling

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Grease the muffin tin with a non-stick spray or butter.
  • In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
  • In a medium mixing bowl, whisk together the buttermilk, vegetable oil, and eggs until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.
  • Fold in the corn kernels and cheddar cheese, if using.
  • Fill each muffin cup about 3/4 full with the batter.
  • Bake in the preheated oven for 12-15 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let the muffins rest in the tin for 5 minutes before transferring them to a wire rack.
  • Drizzle with honey, if desired, before serving.

Notes

For a slightly sweeter muffin, increase the sugar to 1/3 cup. Ensure not to overmix the batter to keep the muffins light and fluffy. If using fresh corn, lightly sauté it in a pan before adding to the batter for an extra burst of flavor. These muffins can be stored in an airtight container for up to 3 days or frozen for longer shelf life.
Tried this recipe?Let us know how it was!