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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 7 minutes

Cook Time: 16 minutes

Total Time: 23 minutes

Servings: 30 Servings

Calories: 70 kcal per serving

Ingredients

1 ¼ cups - Cornmeal
1 cup - All-purpose flour
½ cup - White granulated sugar
1 tbsp - baking powder
1 tsp - Salt
¼ cup - Butter
1 cup - Buttermilk
1 - Egg

Instructions

Preheat oven to 350℉. Line 2 muffin trays with muffin cups and set aside.
In a large bowl, whisk together the cornmeal, all-purpose flour and white sugar.
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.
Make a well in the center of the bowl and place the melted butter, buttermilk and egg directly into the well.
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.
Once all ingredients are incorporated, portion out the batter into the muffin cups.
Bake the muffins for 20-23 minutes if regular sized, or 14-16 minutes if mini sized.
Makes 30 mini muffins or 18 regular sized muffins.

Nutrition