Mini Cornbread Muffins Recipe

Mini cornbread muffins bring a touch of comfort to a wide variety of meals. Whether you’re serving on a cozy evening, planning a family dinner, or preparing snacks for kids, these tiny muffins bring big flavor in every bite. Lightly crisp on the outside and soft, moist, and slightly sweet inside, cornbread muffins are easy to make and even easier to love.

Try our easy family favorite diner recipes likes Spaghetti Pesto Pasta and Brats Crockpot Recipe.

Unlike large cornbread loaves that can sometimes dry out, mini muffins bake quickly and evenly, giving you perfect texture every time. They’re also great for portion control, parties, and lunchboxes. Try our portion bread recipe. 

Ingredients for Mini Cornbread Muffins

Dry Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¼ cup sugar

Wet Ingredients

• 2 large eggs, room temperature
• 1 cup milk 
• ¼ cup unsalted butter
• 2 tablespoons vegetable oil 
• 3 tablespoons honey 

Equipment:

• Mini muffin pan
• Mixing bowls
• Whisk
• Measuring cups & spoons
• Spatula or spoon
• Non-stick spray or liners
• Cooling rack

How to Make Mini Cornbread Muffins

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin pan.

Step 2: In a large bowl, mix the cornmeal, flour, baking powder, salt, and sugar. Set aside.

Step 3: In a separate bowl, whisk the eggs until lightly beaten. Add the milk, melted butter, honey and oil. Stir until smooth and well combined.

Step 4: Add the wet ingredients slowly, mixing gently with the dry mixture. Gently stir until just combined. 

Step 5: Divide the batter evenly among the muffin pan, filling them roughly ¾ full.

Step 6: Bake for 10–14 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Step 7: Let the muffins cool briefly in the pan before transferring them to a cooling rack. Serve while warm for the best results.

Storage Tips

Room Temperature: Store at room temperature in an airtight container for up to 2 days.

Refrigerator & Freezer: Refrigerate for up to 5 days and freeze for up to 2 months in a freezer-safe bag.

Reheat: To reheat, warm briefly in the microwave or oven until just heated through.

Pro Tips for Perfect Mini Cornbread Muffins

1. Buttermilk adds a subtle tang and helps create tender, moist muffins. If unavailable, regular milk works well. Try our favorite buttermilk cornbread recipe and chicken pasta recipes.

2. Stir just until the dry ingredients disappear. Overmixing can result in dense, tough muffins.

3. This ensures even heat circulation and prevents overbrowning on the bottom.

4. Mini muffins bake quickly. Start checking around the 10-minute mark to avoid drying them out. Try our other muffins recipes like Banana Bread Muffins and Kodiak Cakes Muffins. 

5. A light butter brush right after baking enhances flavor and keeps the tops soft and glossy.

Nutrition

• Serve: 1 muffin
• Calories: 80–90 kcal
• Carbohydrates: 12–14 g
• Protein: 2 g
• Fat: 3–4 g
• Saturated Fat: 1–2 g
• Sugar: 3–4 g
• Fiber: 1 g
• Sodium: 90–120 mg

FAQs

Can I make these muffins gluten-free?

A: Yes, you can substitute a gluten-free all-purpose flour blend that includes xanthan gum.

Are cornbread muffins sweet or savory?

A: This recipe is mildly sweet, but you can easily adjust the sugar to suit your preference.

Can I use white cornmeal instead of yellow?

A: Absolutely. White cornmeal works just as well, with a slightly lighter flavor.

Final Thoughts

This mini cornbread muffins recipe proves that simple ingredients can create something truly comforting and delicious. These mini muffins are soft, golden, and full of classic corn flavor, making them ideal for daily meals or festive occasions. If you’re looking for a reliable, crowd-pleasing side dish that never goes out of style, cornbread muffins are always a winning choice. 

If you make this recipe, I’d love it if you could leave a star rating ★ below. Don’t forget to tag me on Instagram so I can see your creation!