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