- VE
- LC
Mini Cornbread Muffins
Mini cornbread muffins are the perfect little side. They are both sweet and savory. This from scratch recipe uses pantry staples and simple steps. Making it a no-fail side dish that delivers big comfort in a mini package. They’re the best bite-sized treat to round out any hearty meal.
Ingredients
Instructions
- Step 1
Preheat oven to 350℉. Line 2 muffin trays with muffin cups and set aside.
- Step 2
In a large bowl, whisk together the cornmeal, all-purpose flour and white sugar.
- Step 3
Sift the baking powder into the bowl to ensure there are no lumps of baking powder in the batter. Whisk to incorporate, adding in the salt.
- Step 4
Make a well in the center of the bowl and place the melted butter, buttermilk and egg directly into the well.
- Step 5
Whisk the batter together, starting from the middle, whisking the wet ingredients into a mixture before slowly widening your whisk strokes to include the dry ingredients.
- Step 6
Once all ingredients are incorporated, portion out the batter into the muffin cups.
- Step 7
Bake the muffins for 20-23 minutes if regular sized, or 14-16 minutes if mini sized.
- Step 8
Makes 30 mini muffins or 18 regular sized muffins.
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Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Per serving
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