Best 6 Mini Buttermilk Corn Muffins Recipes

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Indulge in a delightful baking journey with our collection of tantalizing mini buttermilk corn muffin recipes. These bite-sized treats are not only incredibly scrumptious but also versatile enough to cater to various dietary preferences. Whether you're a traditionalist seeking classic corn muffins or an adventurous foodie craving unique flavor combinations, we've got you covered. Discover the perfect recipe to satisfy your cravings, ranging from classic buttermilk corn muffins and savory jalapeno corn muffins to gluten-free and vegan alternatives. Each recipe is carefully crafted to ensure a moist, fluffy interior and a golden-brown exterior, making them irresistible at any occasion. Prepare to impress your family and friends with these delectable mini buttermilk corn muffins, perfect for breakfast, brunch, or as a delightful snack.

Check out the recipes below so you can choose the best recipe for yourself!

CORN MUFFINS



Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 12 muffins

Number Of Ingredients 8

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

MINI CORN MUFFINS



Mini Corn Muffins image

"When my great-grandson was a teenager, he and his friends could hardly wait for these muffins to come out of the oven. The aroma is heavenly as they bake," writes field editor Ruby Williams of Bogalusa, Louisiana. "I like them because they're not crumbly like some lighter corn muffins."

Provided by Taste of Home

Time 25m

Yield 16 muffins.

Number Of Ingredients 8

1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup fat-free evaporated milk
2 tablespoons canola oil

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened., Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate, Fiber 0 fiber), Protein 2g protein.

BUTTERMILK CORNMEAL MUFFINS



Buttermilk Cornmeal Muffins image

These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)

Provided by JamesDeansGirl

Categories     Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1 1/2 cups buttermilk
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 egg
5 1/3 tablespoons butter, melted and cooled

Steps:

  • Preheat oven to 400*F.
  • Have ready 12 greased and or paper-lined muffin cups.
  • In a large bowl, combine the buttermilk and cornmeal; set aside.
  • In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
  • Add to the flour mixture just until combined; do not overmix.
  • Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
  • Serve warm.

Nutrition Facts : Calories 180.2, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 431.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8

BUTTERMILK CORN MUFFINS



Buttermilk Corn Muffins image

The aroma of home-baked corn muffins is almost as good as eating them! Mmm!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 7

1 3/4 cups cornmeal
1 cup Original Bisquick™ mix
1/3 cup sugar
1/2 cup butter or margarine, melted
1 cup buttermilk
1 teaspoon baking soda
2 eggs, slightly beaten

Steps:

  • Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
  • In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
  • Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Muffin, Sodium 330 mg

CORN AND JALAPEñO MUFFINS



Corn and Jalapeño Muffins image

The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.

Provided by David Tanis

Categories     dinner, lunch, snack, breads, side dish

Time 45m

Yield 36 muffins

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for buttering muffin tins
1 cup raw, tender corn kernels
1 jalapeño chile, finely chopped
Kosher salt
Ground black pepper
1 cup/135 grams all-purpose flour
1 cup/145 grams white or yellow cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 eggs, beaten
1 1/2 cups buttermilk
3 ounces/85 grams grated Cheddar cheese

Steps:

  • Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
  • Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
  • Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.

Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams

CORNIEST CORN MUFFINS



Corniest Corn Muffins image

These muffins are flat, firm-topped and cheerfully yellow; with an old-fashioned texture - grainy with small holes running through the crumb - and a wholesome, straight-from the farm flavor - they're tangy from the buttermilk and sweet from both the cornmeal (try to find stone-ground) and the corn kernels.

Provided by Emily Weinstein

Categories     breakfast

Time 40m

Yield 12 muffins

Number Of Ingredients 13

1 cup all-purpose flour
1 cup yellow cornmeal, preferably stone-ground
6 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg (optional)
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels (add up to 1/3 cup more if you'd like) - fresh, frozen or canned (in which case, they should be drained and patted dry)

Steps:

  • Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you're using it. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough - the batter will be lumpy and that's just the way it should be. Stir in the corn kernels. Divide the batter evenly among the muffin cups.
  • Bake for 15 to 18 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 176 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • Use Fresh Buttermilk: Fresh buttermilk adds a tangy flavor and helps create a moist muffin.
  • Use Finely Ground Cornmeal: Fine cornmeal will give you a more tender muffin than coarse cornmeal.
  • Whisk Dry Ingredients Together: This helps to evenly distribute the leavening agents and create a more uniform batter.
  • Do Not Overmix: Overmixing can make the muffins tough. Mix just until the ingredients are combined.
  • Fill Muffin Tins Almost Full: This will help the muffins rise properly.
  • Bake Until a Toothpick Inserted Into the Center Comes Out Clean: This is the best way to tell if the muffins are done.

Conclusion:

These mini buttermilk corn muffins are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. They are also a great way to use up leftover buttermilk. With their sweet and slightly tangy flavor, these muffins are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy muffin recipe, give these mini buttermilk corn muffins a try. You won't be disappointed!

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