Who doesn’t love a warm, fresh-baked cornbread straight from the oven? The comforting aroma, the crumbly texture, and the rich flavor all combine to make it a classic comfort food. But sometimes, you don’t need a whole batch of cornbread to satisfy your cravings – that’s where mini cornbread muffins come in! These bite-sized treats are perfect for snacking, hosting parties, or as a side dish for your favorite meals.
In this article, we’ll be sharing 20 mouthwatering mini cornbread muffin recipes that cater to all sorts of tastes and dietary needs. From savory cheddar and jalapeño combinations to sweet honey butter and maple glazed options, there’s something for everyone here. Whether you’re a seasoned baker or just looking for a new snack idea, these irresistible mini cornbread muffins are sure to become your new favorite treat.
Savory Cheddar Mini Cornbread Muffins
Perfectly sized for a snack or as a side dish, these mini cornbread muffins pack a flavorful punch with the addition of savory cheddar cheese. A delightful twist on classic cornbread!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 1 large egg
– 1 tablespoon unsalted butter, melted
– 1/2 cup shredded cheddar cheese
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together buttermilk, egg, and melted butter.
4. Add dry ingredients to wet ingredients and stir until just combined. Fold in cheddar cheese.
5. Divide batter evenly among muffin cups.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Sweet Honey Butter Mini Cornbread Muffins
These bite-sized cornbread muffins are infused with the warmth of honey and butter, making them a perfect treat for any occasion. With their tender texture and sweet aroma, they’re sure to be a hit!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons honey butter (see note)
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder.
3. In a large bowl, whisk together milk, egg, and honey butter until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among mini muffin cups.
6. Bake for 12-15 minutes or until golden brown.
Note: To make honey butter, mix 1 tablespoon softened butter with 1 teaspoon honey until smooth.
Spicy Jalapeño Mini Cornbread Muffins
A sweet and spicy twist on classic cornbread, these mini muffins are perfect for a snack or appetizer.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 1 large egg
– 2 tablespoons melted butter
– 1-2 diced jalapeños (depending on desired level of heat)
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together buttermilk, egg, melted butter, and diced jalapeños.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 12-15 minutes
Cheesy Bacon Mini Cornbread Muffins
These bite-sized treats are perfect for snacks or parties, and the combination of crispy bacon, melted cheddar cheese, and sweet cornbread is sure to be a hit.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 4 slices of cooked bacon, crumbled
– 1/2 cup shredded cheddar cheese
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, and melted butter. Add the dry ingredients and stir until just combined.
4. Fold in crumbled bacon and shredded cheese.
5. Divide batter evenly among muffin cups.
6. Bake for 15-18 minutes or until golden brown.
Cooking Time: 15-18 minutes
Herb and Garlic Mini Cornbread Muffins
These bite-sized treats are perfect for a snack or as a side dish to your favorite soups or stews. Fresh herbs and garlic add a savory flavor to these moist and crumbly muffins.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 tablespoon chopped fresh parsley
– 1 clove garlic, minced
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, and melted butter. Add chopped parsley, garlic, and grated cheese (if using).
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 12-15 minutes
Maple Glazed Mini Cornbread Muffins
Maple Glazed Mini Cornbread Muffins Recipe
These sweet and savory mini cornbread muffins are topped with a sticky maple glaze, perfect for brunch or as a snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk
– Maple glaze (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and buttermilk.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until tops are golden brown.
Maple Glaze:
– 1/2 cup pure maple syrup
– 1 tablespoon unsalted butter, softened
Combine glaze ingredients in a small bowl and drizzle over warm muffins.
Cooking Time: 12-15 minutes
Blueberry Mini Cornbread Muffins
These bite-sized treats are perfect for a breakfast or brunch gathering. Moist cornbread infused with fresh blueberries, these mini muffins are easy to make and sure to please.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, and melted butter. Add dry ingredients and stir until just combined. Gently fold in blueberries.
4. Divide batter evenly among muffin cups.
5. Bake for 15-18 minutes or until golden brown.
Cooking Time: 15-18 minutes
Pumpkin Spice Mini Cornbread Muffins
Start your fall baking with these moist and flavorful mini muffins infused with the warmth of pumpkin spice. Perfect for snacking or serving at your next gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 large egg
– 1/2 cup buttermilk
– Unsalted butter, melted (for greasing muffin tin)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a mini muffin tin with melted butter.
2. In a medium bowl, whisk together flour, cornmeal, sugar, pumpkin puree, salt, baking powder, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together egg and buttermilk.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 12-15 minutes
Corn and Green Chili Mini Cornbread Muffins
These bite-sized treats combine the warmth of green chili with the sweetness of corn, all wrapped up in a moist and crumbly cornbread package. Perfect for a snack or as a side dish for your next gathering.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup buttermilk
– 1 large egg
– 1/4 cup corn kernels
– 2 tablespoons green chili peppers, chopped
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F. Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together dry ingredients.
3. In a large bowl, combine melted butter, buttermilk, and egg. Stir in corn kernels and green chili peppers.
4. Add dry mixture to wet mixture and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Caramelized Onion Mini Cornbread Muffins
Savor the sweet and savory flavors of caramelized onions in these bite-sized cornbread muffins, perfect for a snack or appetizer.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup caramelized onions (see note)
– Fresh chives or scallions for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and caramelized onions. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until tops are golden brown.
Note: To caramelize onions, cook 1 large onion over medium-low heat, stirring occasionally, until dark golden brown (about 30 minutes). Let cool before using in recipe.
Rosemary and Parmesan Mini Cornbread Muffins
Elevate your snack game with these savory mini cornbread muffins infused with the earthy flavor of rosemary and the nutty taste of Parmesan cheese.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup grated Parmesan cheese
– 3 tablespoons chopped fresh rosemary
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, Parmesan cheese, rosemary, salt, and baking powder.
3. In a large bowl, whisk together milk, egg, and melted butter. Add dry ingredients and stir until just combined.
4. Divide batter evenly among mini muffin cups.
5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 12-15 minutes
Chocolate Chip Mini Cornbread Muffins
These bite-sized treats combine the warmth of cornbread with the richness of chocolate chips, perfect for a quick snack or dessert. With just 15 minutes of prep time, you can have a batch ready in no time!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted unsalted butter
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, melted butter, and vanilla extract.
4. Add dry ingredients to wet ingredients; stir until just combined. Fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Cinnamon Sugar Mini Cornbread Muffins
These bite-sized treats are perfect for a cozy morning or afternoon pick-me-up. Moist cornbread infused with the warmth of cinnamon and a crunchy sugar topping will satisfy your cravings.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons melted butter, cooled
– 1 teaspoon active dry yeast
– 1/2 teaspoon ground cinnamon
– Pinch of salt
– Cinnamon sugar topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, and yeast.
3. In a large bowl, whisk together milk, egg, melted butter, and cinnamon until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until tops are golden brown.
Cinnamon Sugar Topping:
– Mix 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl.
– Sprinkle topping over muffins before baking.
Cooking Time: 12-15 minutes
Bacon and Cheddar Mini Cornbread Muffins
Elevate your snack game with these savory mini cornbread muffins infused with crispy bacon and melted cheddar cheese. Perfect for parties, gatherings, or just a satisfying treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup granulated sugar
– 1/2 cup buttermilk
– 2 large eggs
– 6 slices of cooked bacon, crumbled
– 1/2 cup shredded cheddar cheese
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, salt, and baking soda.
3. In a large bowl, whisk together sugar, buttermilk, eggs, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in crumbled bacon and shredded cheddar cheese.
6. Divide batter evenly among mini muffin cups.
7. Bake for 12-15 minutes or until a toothpick comes out clean.
Cooking Time: 12-15 minutes
Sweet Corn and Jalapeño Mini Cornbread Muffins
Sweet Corn and Jalapeño Mini Cornbread Muffins
These bite-sized treats combine the sweetness of corn with a spicy kick from jalapeños, perfect for snacking or as a side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 cup sweet corn kernels (fresh or canned)
– 2 jalapeños, seeded and finely chopped
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, and baking powder.
3. In a large bowl, whisk together melted butter, egg, and sweet corn kernels.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped jalapeños.
6. Divide batter evenly among muffin cups.
7. Bake for 12-15 minutes or until tops are golden brown.
Cooking Time: 12-15 minutes
Gluten-Free Mini Cornbread Muffins
A deliciously moist and flavorful gluten-free take on classic cornbread, these mini muffins are perfect for snacks or as a side dish.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup buttermilk (or regular milk with 1 tablespoon white vinegar)
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and buttermilk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until edges are lightly golden.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Vegan Mini Cornbread Muffins
Vegan Mini Cornbread Muffins Recipe
These bite-sized treats are perfect for snacking on the go or as a side dish for your favorite vegan meals. With a moist cornbread texture and a hint of sweetness, you’ll be hooked!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup plant-based milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1/2 cup vegan sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 egg replacement (such as flaxseed or chia seeds)
– 1 teaspoon vanilla extract
– Chopped scallions and a drizzle of maple syrup for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together plant-based milk, canola oil, egg replacement, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cooking Time: 12-15 minutes
Cheesy Spinach Mini Cornbread Muffins
These bite-sized treats combine the warmth of cornbread with the creaminess of cheese and the earthy flavor of spinach. Perfect as a snack or side dish, they’re sure to be a hit!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh spinach
– 1/2 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a bowl, whisk together flour, cornmeal, and cheese.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Add chopped spinach to the wet ingredients and stir until combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
6. Divide batter evenly among mini muffin cups.
7. Bake for 12-15 minutes or until a toothpick comes out clean.
Cooking Time: 12-15 minutes
Apple Cinnamon Mini Cornbread Muffins
Warm up your morning with these adorable Apple Cinnamon Mini Cornbread Muffins, packed with sweet and tangy flavors.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain yogurt
– 1 tablespoon apple cider vinegar
– 1/2 cup diced apples (about 1 medium apple)
– 1 teaspoon ground cinnamon
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, yogurt, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in diced apples and cinnamon.
6. Divide the batter evenly among the mini muffin cups.
7. Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Bacon and Maple Mini Cornbread Muffins
These bite-sized Bacon and Maple Mini Cornbread Muffins are the perfect combination of sweet and savory flavors. Perfect for breakfast, brunch, or as a snack, these muffins will satisfy your cravings.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup buttermilk
– 1 large egg
– 6 slices of cooked bacon, crumbled
– 2 tablespoons pure maple syrup
– Butter or non-stick cooking spray for greasing
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together buttermilk, egg, crumbled bacon, and maple syrup.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Summary
Get ready to indulge in the most scrumptious mini cornbread muffin recipes ever! From classic flavors like savory cheddar and sweet honey butter, to spicy jalapeño and cheesy bacon, there’s a recipe to tantalize every taste bud. Whether you’re in the mood for something sweet, savory, or spicy, this collection of 20 mouthwatering recipes has got you covered. Discover unique flavor combinations like rosemary and parmesan, caramelized onion, and apple cinnamon, and indulge in the perfect snack or side dish.
