Original Post: https://www.evolvingtable.com/mini-cornbread-muffins/
Sweet Mini Cornbread Muffins
These Mini Cornbread Muffins are subtly sweet, ultra fluffy, and even better than Jiffy. All you have to do is combine flour and cornmeal with butter, milk, and eggs and bake into moist, mini muffins for an easy and delicious side.
Servings: 24 muffins
Ingredients
- 1 ¼ cup cornmeal medium grind
- ¾ cup flour all purpose or gluten-free 1-to-1
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 eggs large
- 6 Tbsp. butter melted and cooled
- 1 cup milk oat, soy, or a nut-based alternative
- ⅓ cup honey
Instructions
- Preheat oven to 350 degrees.
- Add cornmeal, flour, baking powder, baking soda, and salt to a large bowl. Whisk until well combined.
- In a separate medium-sized bowl whisk together the eggs, melted and cooled butter, milk, and honey.
- Pour the wet ingredients into the dry ingredients and stir by hand until just combined. Be careful not to over mix it.
- Spray a 24-cup mini muffin tray with non-stick cooking spray and fill each one to almost full.
- Bake in the preheated oven for 12-14 minutes, or until the tops puff up and the edges are golden. Enjoy!
Video
Notes
Meal Prep and Storage
- To Prep-Ahead: You can bake these a day ahead of time and warm them back up in the oven before serving.
- To Store: Keep leftovers in an airtight container on the counter for up to 1 to 2 days or in the fridge for up to 4 to 5 days.
- To Freeze: Flash freeze corn muffins first in a single layer on a tray for a couple of hours. Then, tightly wrap the cornbread in a freezer-safe bag and freeze for up to 6 months.
- To Reheat: Warm cornbread muffins in the microwave or oven.
Nutrition
Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 133mg | Potassium: 77mg | Fiber: 1g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 1mg
