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. This recipe is perfect with honey or paired with your favorite chili recipe.
Growing up, I would always LOVE getting the mini cornbread muffins at Jason’s Deli.
Who am I kidding – I still always look forward to those sweet morsels at the end of every meal.
Recently when I visited, they no longer had them, but in their place a sweeter lemon poppyseed muffin.
So, in an attempt to bring back those childhood memories, I decided to make a batch at home using a variation of this Honey Jalapeno Cornbread recipe.
The result was these sweet cornbread muffins with a hint of honey, perfectly bite-sized so you don’t feel bad about eating 3 or 4.
And seriously – they’re even better than the Jiffy cornbread muffin mix!
The recipe can easily be made gluten-free, if needed, too.
These muffins pair SO good with this Instant Pot Chili, or any other cozy soup or stew recipe you’re enjoying this Fall or Winter!
Ingredients
The simple ingredients you need to make this mini cornbread recipe include:
- Flour. All-purpose flour or gluten-free 1-to-1 blend can be used interchangeably in this recipe.
- Cornmeal. Choose a medium grind, yellow cornmeal for a smooth texture and crispy, corn flavor.
- Eggs. You need 2 large eggs. Opt for free-range, if possible.
- Butter. A high-quality butter is essential. You need it melted but cooled so it’s no longer piping hot.
- Milk. Regular, dairy milk works, or feel free to sub in oat, soy, or a nut-based alternative.
- Honey. This subtle sweetness adds the perfect balance to the cornbread.
How to Make Mini Cornbread Muffins
Below you’ll find the steps to follow to make this mini cornbread muffin recipe:
Whisk Dry and Wet
To make this batter, you will need two separate bowls.
In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Mix the ingredients well.
In a medium-sized bowl, whisk together the eggs, melted butter, milk, and honey.
Mix Together
Carefully pour the wet ingredients into the large bowl of dry ingredients. Stir gently by hand, but only until everything is just barely mixed.
Do not overwork the batter or the cornbread will turn out dense instead of fluffy.
Bake in Oven
Preheat the oven to 350℉.
Spray a 24-cup mini muffin tin with non-stick cooking spray, or place a cupcake liner in each one.
Use a large spoon or ladle to fill each cup until the mixture almost reaches the top.
Place the mini muffin pan in the oven and bake for 12 to 14 minutes. The muffins are done when the edges turn a beautiful golden brown and the tops puff up slightly. You can also check for a toothpick to come out clean.
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.
Dietary Modifications
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-Free. Choose a gluten-free 1-to-1 flour instead of all-purpose flour.
- Vegan. Rather than eggs, use 2 flax eggs and sub in coconut oil in place of the butter. Select a plant-based milk, as well.
FAQs
Be sure to thoroughly spray the muffin tin with non-stick cooking spray or use paper or silicone liners.
For extra moistness, place a small tab of butter on top of each muffin as soon as it finishes in the oven.
When you need to reheat cornbread, place a moist paper towel over the top in the microwave. You can add more butter to the top, or slice it open and spread butter on each half, as well.
Expert Tips and Tricks
- Right down the middle. A medium grind cornmeal gives this bread the best texture.
- South of the border. Give these muffins a Mexican flair by adding ½ cup of shredded cheddar cheese or a Mexican cheese blend.
- Just a crack. When the cornbread begins to crack on top and no longer jiggles, they are done cooking.
- Serve them up. Enjoy these muffins with your favorite chili or stew recipe.
- Double the batch. Cornbread freezes nicely, so make extra to save for later.
What to Serve with Cornbread
This cornbread is so delicious with any of these recipes:
- Sweet Potato Ground Turkey Chili
- Instant Pot Turkey Chili
- With Collard Greens and Cowboy Caviar for New Year’s Eve
- Tomato Basil Bisque
- Cabbage Soup with Vegetables
- Instant Pot Beef Stew
- 5-Ingredient Chili
More Cornbread Recipes
If you love cornbread, then try one of these delicious recipes next:
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Sweet Mini Cornbread Muffins
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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!
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
