Best 5 Mini Cornbread Muffins Recipes

SPICY CORNBREAD MINI-MUFFINS

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.

CORNBREAD MINI MUFFINS

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.

MINI CORNBREAD MUFFINS

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

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

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.