This easy mini cornbread muffins recipe uses whole corn kernels for a delightful, sweet, and savory treat. Make these sweet corn muffins from scratch with this simple recipe.
The best cornbread mini muffins
What do you think of when you cook a warm, hearty pot of chili? Cheese? Sour cream? Onions? Yes to all of those. But we also think about making delicious, mini corn muffins!
If you love good homemade cornbread muffins, this recipe really gives some of the best moist corn muffins out there. Baking these bite-sized cornbread muffins is a quick and delicious way to serve up a tasty side dish that goes with any meal.
These sweet cornbread muffins could not be any quicker to make and don’t require any fancy ingredients. They are light, fluffy, and absolutely yummy. We serve our corn muffins with warm chili for a delicious weeknight meal, and we also add a little bit of honey and butter for a sweet treat.
Easy Mini Cornbread Muffins Recipe
We think these are the best cornbread muffins as they are really easy to make and can go with sweet and savory dishes. Also, I love making mini muffins as you get a bite-sized crispy texture all around the outside of the muffin with a soft inside and a little bit of sweetness!
How to make sweet corn muffins from scratch
What is cornbread made of? Simply mix up the ingredients below, bake in the oven, and have these sweet little muffins in 30 minutes or less! Here are the ingredients and instructions for these mini homemade corn muffins:
- all-purpose flour
- yellow cornmeal
- white sugar
- baking powder
- salt
- vegetable oil
- milk
- eggs
- corn kernels (fresh or canned/drained)
You will also need:
- large mixing bowl
- mini muffin tin pan
Step 1: Combine dry ingredients in a large mixing bowl
First, preheat your oven to 400 degrees F. In a large mixing bowl, combine all of your dry ingredients – flour, cornmeal, sugar, baking powder, and salt. Be sure to mix the batter well.
Step 2: Add wet ingredients and corn to the bowl
Next, add the vegetable oil, milk, and the egg to the large bowl. Whisk these ingredients together until just combined with the dry ingredients. Gently fold in the corn kernels and be sure not to over-stir the corn muffin mixture.
Step 3: Fill the muffin tin with batter and bake
Spoon the yellow corn muffin batter into your greased mini muffin pan, making sure that you do not overflow each of the mini muffin cups. Bake the muffins for 18-20 minutes, or until the edges are golden brown.
To make sure they are done, you can insert a toothpick into the middle of the bite-sized muffins and make sure it comes out clean. Store leftovers in an airtight container.
Sweet & Easy Mini Cornbread Muffins Recipe
Equipment
- 1 mini muffin pan 12-count
Ingredients
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 1/3 cup white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 egg
- 1/4 cup corn can be fresh or canned, must be drained
Instructions
- Heat your oven to 400 degrees F.
- In a large mixing bowl, combine all dry ingredients - flour, cornmeal, sugar, baking powder, and salt.
- Next, add the wet ingredients - vegetable oil, milk, and the egg. Mix until just combined with the dry ingredients and fold in the corn.
- Add corn muffin batter to greased mini muffin tin and bake for 18-20 minutes, or until the edges are golden brown.
- Remove the corn muffins from the oven and allow 3-5 minutes to cool. Pop them out of the muffin tin and serve warm.
What can I serve with cornbread muffins?
There are so many things you can serve these corn muffins with. As mentioned above, we love eating these with a pot of chili, but you can also serve these mini corn muffins with other stews and soup recipes, pot roast, BBQ chicken, pork chops, ribs, spaghetti, collard greens, and so much more.
Are corn muffins healthy?
I will say yes, and no. The corn kernels and yellow cornmeal are a good source of fiber and have a few vitamins and nutrients in them. On the flip side, the sugar in this recipe is not considered “healthy,” but it is not overdone, either.
Also, if you’re asking what’s the difference between cornbread and cornbread muffins, it’s quite simple. Cornbread is baked in a pan or skillet and uses little to no sugar in the recipe. Corn muffins are baked in muffin tins and do have sugar in them, making them slightly sweet to taste.
Enjoy this moist corn muffin recipe!
No matter how you eat these mini muffins, we do hope you enjoy this recipe!
More easy recipes to try:
- Mini Banana Cinnamon Sugar Muffins Recipe
- Chocolate Chip Banana Bread Recipe with 2 Bananas
- Pumpkin Spice Muffins with Streusel Topping Recipe
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