Mini Cornbread Muffins

This post may contain affiliate links. Please read my disclosure policy.

These homemade Mini Cornbread Muffins are super moist, fluffy and baked in a mini muffin pan. They make the perfect bite-sized snack!

Stack of Mini Cornbread Muffins

These adorable Mini Cornbread Muffins are super fluffy, moist and easy to make. They’re sweet, buttery and have lots of delicious corn flavor. They’re perfect alongside any meal or as a bite-sized snack!

Looking for more mini recipes? Try my Mini Banana Muffins, Mini Brownie Bites or Mini Chocolate Chip Cookies!

Ingredient Breakdown

Granulated sugar – provides sweetness and texture.

All-purpose flour – this gives the cornbread muffins structure.

Cornmeal – provides structure and gives the mini muffins their corn flavor. I prefer to use stone ground yellow cornmeal.

Baking powder and baking soda – both are necessary to help the cornbread muffins rise.

Salt – enhances flavor.

Buttermilk – adds flavor and moisture.

Vegetable oil – adds moisture.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Eggs – binds the ingredients and provides structure.

Mini Cornbread Muffin with a bite in it

How To Make Mini Cornbread Muffins

1. In a medium bowl combine the granulated sugar, all-purpose flour, cornmeal, baking powder, baking soda and salt.

2. In a small bowl combine the buttermilk, vegetable oil, melted butter and eggs.

3. Fold the wet ingredients into the dry ingredients until just combined.

4. Evenly divide the batter between mini muffin cups. Bake muffins at 375°F for 11 minutes. Store Mini Cornbread Muffins in an airtight container for up to 4 days at room temperature.

Mini Cornbread Muffins in a mini muffin pan

Pro Tips For Mini Cornbread Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the cornbread batter otherwise it will develop too much gluten make the mini muffins dense/gummy!

Frequently Asked Questions


What’s the difference Between Northern and Southern Cornbread?

Northern cornbread is made with sugar while Southern cornbread usually is not. Northern cornbread is also typically cakier.

What’s the Best Type of Cornmeal To Use For Cornbread Muffins?

Yellow stone ground cornmeal is best for cornbread because it provides stronger corn flavor. Do not be confused with corn flour or cornstarch.

Can I Make These Cornbread Muffins Gluten Free?

Yes! Replace the all-purpose flour with a 1:1 gluten free flour blend and be sure to use a certified gluten free cornmeal in case of cross contamination.

Mini Cornbread Muffins on a plate

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Mini Cornbread Muffins

Maria Azzarelli
These homemade Mini Cornbread Muffins are super moist, fluffy and baked in a mini muffin pan. They make the perfect bite-sized snack!
No ratings yet
Save To Inbox Recipe Card Form

✉ Want to save this recipe?

Enter your email and I’ll send it straight to your inbox! As a bonus, you’ll receive new recipes ideas weekly. ♥︎

Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Breakfast, Brunch, Dessert, Side Dish, Snack
Cuisine American
Servings 36 mini muffins
Calories 75 kcal

Equipment

  • Mini muffin pan

Ingredients
  

  • 150 g (3/4 cup) granulated sugar
  • 120 g (1 cup) all-purpose flour
  • 120 g (1 cup) cornmeal
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 240 g (1 cup) buttermilk
  • 60 g (1/4 cup) vegetable oil
  • 56 g (4 tbsp) unsalted butter, melted
  • 2 eggs

Instructions
 

  • Preheat oven to 375°F. Lightly grease or line a mini muffin pan with mini paper liners.
  • In a medium bowl combine the granulated sugar, all-purpose flour, cornmeal, baking powder, baking soda and salt.
  • In a small bowl combine the buttermilk, vegetable oil, melted butter and eggs.
  • Fold the wet ingredients into the dry ingredients until just combined.
  • Evenly divide the batter between mini muffin cups. Bake muffins for 11 minutes.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Store Mini Cornbread Muffins in an airtight container for up to 4 days at room temperature.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 75kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 76mgPotassium: 27mgFiber: 0.4gSugar: 5gVitamin A: 63IUCalcium: 20mgIron: 0.3mg
Tried this recipe?Leave a comment below & tag @myhappybakes on social!

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating