Easy Mini Cornbread Muffin Recipe
User Reviews
4.7
Easy Mini Cornbread Muffin Recipe
Description
Easy Mini Cornbread Muffins combine cornmeal and flour with baking powder and a touch of salt for leavening and flavor. Honey adds a subtle sweetness while egg, milk, and neutral oil create a moist, tender crumb. The batter is prepared by mixing dry ingredients separately from the wet, then combining them without overmixing to maintain a light texture. Baking at 400°F allows the muffins to rise and develop a golden crust in 12-15 minutes.
The mini size makes these muffins convenient for portion control and quick baking. They can be served alone or alongside savory dishes such as soups and chili. Using pan spray or greasing the muffin tins ensures easy removal, especially if using metal tins. The recipe yields either 12 mini muffins or 6 regular-sized muffins depending on the pan used.
Testing doneness with a toothpick ensures that the muffins are fully baked without wet batter inside. Once out of the oven, letting the muffins cool slightly prevents crumbling. This straightforward method produces reliably soft and flavorful cornbread muffins suited for a variety of meals.
Ingredients
- 2/3 cup flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons honey
- 1 large egg
- 1/3 cup milk
- 2 tablespoons neutral cooking oil generic cooking oil
- pan spray
Instructions
- Preheat oven to 400 degrees
- Mix together dry ingredients in a bowl including flour, cornmeal, baking powder and salt.
- In a small bowl, crack the egg and mix quickly with a whisk or fork to break the yollk. Add wet ingredients to dry ingredients including honey, egg, milk and oil. Mix wet ingredients until thoroughly combined.
- Using pan spray, grease each section of the muffin pan well. *note- if using a silicone pan you can skip this step.
- Fill muffin tins, evenly dividing the batter among the muffin tin. Makes 12 mini muffins or 6 standard size muffins
- Bake for 12-15 minutes. Using a toothpick, insert into the middle of the muffin. Muffins are done baking when the toothpick comes out clean without any batter clinging to the toothpick.
Notes
- The recipe yields 12 mini muffins or 6 regular-sized muffins depending on the pan used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 33mg | 11% |
| Sodium | 327mg | 14% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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