Best 5 Cornbread Mini Muffins Recipes

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Indulge in the delightful goodness of cornbread mini muffins, a delectable treat that combines the classic flavors of cornbread with the convenience of individual servings. These bite-sized muffins are not only a delightful snack but also a versatile side dish that complements a variety of meals. Dive into the world of cornbread mini muffins, where each recipe offers a unique twist on this beloved Southern delicacy. From traditional cornbread muffins bursting with the sweet flavor of cornmeal to savory variations infused with cheese, bacon, or herbs, these recipes cater to every palate. With step-by-step instructions and helpful tips, baking these mini muffins is a breeze, ensuring perfect results every time. Get ready to embark on a culinary journey that celebrates the irresistible charm of cornbread mini muffins.

Here are our top 5 tried and tested recipes!

SPICY CORNBREAD MINI-MUFFINS



Spicy Cornbread Mini-Muffins image

These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.

Provided by AnniecatMT

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 40m

Yield 36

Number Of Ingredients 14

1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon garlic powder
1 ½ cups finely shredded Cheddar cheese
1 cup milk
2 eggs
¼ cup vegetable oil
3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
¼ teaspoon vanilla extract
1 tablespoon butter, melted - divided
3 tablespoons yellow cornmeal, or as needed - divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
  • Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
  • Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
  • Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

Nutrition Facts : Calories 78.5 calories, Carbohydrate 8.3 g, Cholesterol 16.7 mg, Fat 3.9 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 1.6 g, Sodium 155.7 mg, Sugar 1.9 g

CORNBREAD MINI MUFFINS



Cornbread Mini Muffins image

I tried this recipe today and loved it. I was trying to use up a few things I had lying around. It compliments soups and chili nicely. It so easy to make you can just eyeball the ingredients, no fussing about exact measurements.

Provided by Brandi M

Categories     Breads

Time 35m

Yield 36 mini muffins

Number Of Ingredients 8

1 cup yellow cornmeal
1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons sugar
1 (14 ounce) can cream-style corn
1/4 cup canola oil
1 egg

Steps:

  • Preheat oven to 325.
  • Mix ingredients in order listed above.
  • Grease Mini Muffin Tin.
  • Fill each cup until level.
  • Bake on middle rack for 15-18 minutes.

Nutrition Facts : Calories 47.6, Fat 1.8, SaturatedFat 0.2, Cholesterol 5.9, Sodium 97.2, Carbohydrate 7.4, Fiber 0.4, Sugar 1.8, Protein 0.8

MINI CORNBREAD MUFFINS



Mini Cornbread Muffins image

A mini-muffin tin lets you turn out multiple crowd-pleasers with ease.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 dozen

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, melted, plus more for tins
3/4 cup nonfat buttermilk
2 large eggs
1/2 cup sour cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
1/4 cup plus 2 tablespoons fresh or thawed frozen corn kernels

Steps:

  • Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.
  • Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.

NANCY OLSON'S MINI CORNBREAD MUFFINS



Nancy Olson's Mini Cornbread Muffins image

These cornbread muffins are courtesy of Gramercy Tavern chef Nancy Olson and are used to make her Blueberry Corn Ice Cream Sundae.Photo credit: Bill Bettencourt

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes 20 muffins

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/4 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 tablespoon honey
1 tablespoon pure maple syrup
1 large egg
1/2 cup milk
1 1/4 cups fresh or thawed, frozen sweet corn kernels (from about 1 1/2 ears)
2 teaspoons turbinado sugar

Steps:

  • Preheat oven to 350 degrees. Butter 20 (1/4-cup) muffin cups; set aside.
  • In a medium bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.
  • In a large bowl, mix together sugar and butter; stir in honey and maple syrup until well combined. Add egg and continue mixing until well combined. Alternately add flour mixture and milk mixture to sugar mixture, mixing well after each addition and beginning and ending with the flour mixture. Stir in corn kernels until just combined.
  • Fill prepared muffin cups 3/4 full with corn mixture; sprinkle tops with turbinado sugar. Transfer to oven and bake until tops are golden brown, about 14 minutes. Let cool slightly in pans before serving.

SHRIMP CORNBREAD MINI-MUFFINS & RED PEPPER AIOLI



SHRIMP CORNBREAD MINI-MUFFINS & RED PEPPER AIOLI image

Categories     Cake     Shellfish     Corn

Yield 24 units

Number Of Ingredients 16

Muffins:
Packaged Cornbread Mix
1/2 cup Shredded Cheddar Cheese
1 pound Medium Shrimp, peeled, deveined, then diced
3 Tablespoons Cajun Seasoning (or a mixture of Salt, Cayenne Pepper and Garlic Powder to taste)
1 large shallot, minced
1/4 stick butter
1 clove garlic, minced
8 green onions, minced
Roasted Red Pepper Aioli:
2 whole Red Bell Peppers
3/4 cup Mayonnaise
½ Whole Lemon, Juiced
½ Teaspoons Kosher Salt
2 Tablespoon Sriracha
3 Bird's Eye (Thai) Chili Peppers

Steps:

  • Preheat oven to 400 F. Prepare cornbread mix according to directions on the package. Blend the cheese with the cornbread mix. Peel clean and dice the shrimp. Then, in a separate bowl toss the shrimp with the Cajun seasoning. Saute onion in butter until tender. Add garlic, shrimp, and seasonings. Cook over low heat for 15 minutes. Add green onions. Cook for five minutes. Prepare cornbread mix according to the directions on the package. Add shrimp mixture, stir well. Bake at 350°F for ten minutes. Grease a 24-count mini muffin pan with cooking spray. Fill the cups about three-quarters full, using half of the batter. While cornbread is cooking prepare the aioli. Roast red peppers on a preheated grill over high direct heat until the peppers look charred and skin is blistered on all sides. Remove peppers from the grill and immediately place in a bowl and cover with plastic wrap. Sweat the peppers for 15 minutes. Then remove the plastic wrap from the bowl, rub skin off of the peppers and remove stems and seeds. Place peppers in a blender or food processor with mayonnaise, lemon juice, kosher salt, Sriracha and Thai chilis. Blend until smooth. Serve the roasted red pepper aioli with the Cornbread Mini-Muffins.

Tips:

  • Use fresh cornmeal for the best flavor. Fresh cornmeal has a sweeter, more flavorful taste than older cornmeal.
  • Don't overmix the batter. Overmixing will make the muffins tough.
  • Bake the muffins in a hot oven. This will help them rise and brown properly.
  • Let the muffins cool slightly before serving. This will help them hold their shape.
  • Store the muffins in an airtight container at room temperature for up to three days.

Conclusion:

Cornbread mini muffins are a delicious and easy-to-make snack or side dish. They're perfect for potlucks, picnics, or any other gathering. With just a few simple ingredients, you can make a batch of these muffins that will be sure to please everyone. So next time you're looking for a tasty and satisfying snack, give these cornbread mini muffins a try.

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