Sweet Mini Cornbread Muffins
User Reviews
5
Sweet Mini Cornbread Muffins
Description
These Sweet Mini Cornbread Muffins use a combination of cornmeal and all-purpose or gluten-free flour leavened with baking powder and baking soda. The batter is moistened with eggs, melted butter, and milk, with honey adding gentle sweetness. The ingredients are mixed until just combined to avoid toughening the texture. Baking in mini muffin tins yields small, tender muffins with lightly crisp golden edges and soft interiors.
The texture balances the grainy feel of cornmeal with the softness from flour and eggs. The honey sweetness is subtle and complements the corn. The mini size makes them convenient for portion control and ideal for serving at breakfasts, snacks, or alongside meals like chili or salads.
You can serve these warm or at room temperature and pair them with butter, jam, or honey. Their soft and slightly crumbly texture is appealing and approachable for all ages.
Notes recommend baking ahead and warming before serving, storing leftover muffins airtight at room temperature or refrigerated, freezing after flash freezing to maintain shape, and reheating in the microwave or oven for best results.
Ingredients
- 1 ¼ cup cornmeal medium grind
- ¾ cup flour all purpose or gluten-free 1-to-1
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 egg large
- 6 Tbsp. butter melted and cooled
- 1 cup milk oat, soy, or a nut-based alternative
- ⅓ cup honey
Instructions
- Preheat oven to 350 degrees.
- Add cornmeal, flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
- In a separate medium-sized bowl whisk together the eggs, melted and cooled butter, milk, and honey.
- Pour the wet ingredients into the dry ingredients and stir by hand until just combined. Be careful not to over mix it.
- Spray a 24-cup mini muffin tray with non-stick cooking spray and fill each one to almost full.
- Bake in the preheated oven for 12-14 minutes, or until the tops puff up and the edges are golden. Enjoy!
Notes
- Muffins can be baked a day ahead and warmed in the oven before serving for fresh taste.
- Store leftovers in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 4-5 days.
- For freezing, flash freeze muffins on a tray before transferring to freezer bags; they freeze well for up to six months.
- Reheat frozen or refrigerated muffins in the oven or microwave to restore warmth and softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 133mg | 6% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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