Mini Cornbread Muffins

In the following sections, we will embark on a culinary journey that takes the classic comfort of cornbread and transforms it into delightful mini cornbread muffins

This recipe is designed not only to guide you step-by-step through the baking process but also to infuse a bit of joy into your kitchen.

From selecting the perfect mix of ingredients to mastering the art of baking them to golden perfection, we’ll cover it all. 

These bite-sized treats are perfect for any occasion, be it a cozy family dinner, a chic party appetizer, or a convenient snack for on-the-go.

Prepare your taste buds for a delicious adventure as we explore the world of Mini Cornbread Muffins. 

Overview Of Mini Cornbread Muffins

Before coming to discover what ingredients and the instructions to make mini cornbread muffins, it’s necessary to understand what this dish is. 

Mini cornbread muffins are a delightful, bite-sized version of traditional cornbread, offering the same comforting, sweet-savory flavor but in a fun, small package.

These muffins merge the heartiness of classic cornbread with the convenience and charm of a muffin, making them an ideal choice for gatherings, easy snacking, or as a complement to meals. 

Their mini size also allows for crispier edges, ensuring each bite is enjoyably textured.

Whether served alongside your favorite chili, as a part of a holiday spread, or simply enjoyed as a quick snack, these mini muffins are sure to win over any crowd. 

Have you ever tried this amazing dish?

If not, you’re in for a treat that encapsulates the essence of home-cooked comfort in every little bite.

Now after cultivating and knowing about mini cornbread muffins, let’s dive into what we’ll need to create this dish together!

Equipment (Kitchen Tools)

– Silicone mini muffin molds: used to bake the mini cornbread muffins.

– 2 rimmed baking sheets: placed in the muffin tin compartments to prevent sticking and make cleanup easier.

– 2 mixing bowls (1 large and 1 medium): used to combine the dry and wet ingredients separately before mixing them together to form the muffin batter.

– 2 whisks for mixing: used to combine the ingredients evenly without overmixing the batter, which can result in tough muffins.

– Measuring spoons and cups: essential for accurately measuring the ingredients to ensure the success of the recipe.

Ingredients You’ll Need

– 1 cup of yellow cornmeal: A coarse flour ground from dried corn kernels, cornmeal is the main ingredient in cornbread and imparts a distinct corn flavor and texture.

– 1 cup of all-purpose (unbleached) flour: Provides structure and helps bind the ingredients together in the muffin batter.

– 1/4 cup of granulated sugar: Adds sweetness to the muffins. You can adjust the amount to suit your taste preferences.

– 3 tsp of baking powder: A leavening agent that helps the muffins rise and become light and fluffy.

– 1 tsp of salt: Enhances the flavor of the muffins and balances the sweetness.

– 1 cup of buttermilk: Not only enhances the moisture of the muffins but also interacts with the baking soda, aiding in their rising process.

– 1 large, slightly beaten egg: Act as a binding agent and contribute to the structure of the muffins.

– Mild vegetable oil or 1/4 cup of Canola

How To Make Mini Cornbread Muffins?

So now that you have learned about all the ingredients needed to make mini cornbread muffins, let’s dive into detailed instructions!

Step 1: Preparing

Preheat the oven to 425°F (218°C) to ensure it reaches the optimal temperature for baking the mini cornbread muffins.

This higher temperature will help create a beautifully golden crust while keeping the interior moist and tender.

Next, prepare the mini muffin silicone molds by spraying them with Canola oil spray or greasing them with unsalted butter.

This step is crucial to prevent the muffins from sticking to the molds during baking.

Arrange the greased molds on baking sheets, ensuring they’re evenly spaced for even heat distribution.

This preparation sets the stage for seamless baking and delicious results.

Step 2: Mixing Dry Ingredients

In a medium mixing bowl, combine the dry ingredients for the mini cornbread muffins.

Add the all-purpose flour, cornmeal, baking powder, granulated sugar (if using), and kosher salt.

Using a whisk, gently mix the dry ingredients together until they are thoroughly combined.

This ensures an even distribution of ingredients and helps prevent any clumps from forming in the batter.

Step 3: Mixing Wet Ingredients

In a large mixing bowl, combine the wet ingredients for the mini cornbread muffins.

Add the whole milk, egg, and Canola oil, then whisk together until well incorporated.

The wet ingredients provide moisture and bind the batter together.

Next, slowly incorporate the dry ingredients mixture into the wet ingredients, stirring gently until they are just combined.

It’s important to avoid overmixing, as this can lead to dense muffins.

Mixing until just combined ensures a tender and light texture.

Once the batter is mixed, use a small cookie scoop or spoon to portion the batter into the prepared mini muffin molds.

Fill each mold about three-quarters full to allow room for the muffins to rise during baking.

Step 4: Baking

Place the filled mini muffin molds into the preheated oven and bake the mini cornbread muffins for 12 to 16 minutes, or until they are golden brown and a toothpick or butter knife inserted into the center comes out clean.

Keep a close eye on the muffins towards the end of the baking time to prevent them from overcooking and becoming dry.

Baking times may vary slightly depending on your oven, so it’s essential to check for doneness using the toothpick or knife test.

Once baked to perfection, remove the mini cornbread muffins from the oven and allow them to cool in the molds for a few minutes.

Then, transfer them to a wire rack to cool completely or serve them warm.


What To Serve With Mini Cornbread Muffins?

For a better taste, you can consider some serving suggestions below:

1. Chili or stew:  Mini cornbread muffins are a classic side dish for savory soups, stews, and chili. The sweet-savory flavor pairs perfectly with the rich, bold flavors of these comforting dishes.

2. Party appet: They are also a great addition to any party appetizer spread. You can serve them with dips like hummus, guacamole, or spinach artichoke dip.

3. BBQ meats:  The sweetness of the muffins complements the smoky, tangy flavors of BBQ meats like pulled pork or brisket. They also make a great side dish for grilled chicken or ribs.

4. Roasted vegetables:  The mini cornbread muffins provide a nice contrast to the earthy, savory flavors of roasted vegetables like squash, carrots, or Brussels sprouts.

5. Your favorite salad:   For a lighter meal, you can serve the mini cornbread muffins with a fresh salad. The sweetness of the muffin serves as a nice counterpoint to the acidity of dressings like balsamic vinaigrette.

Some Useful Tips For Success Mini Cornbread Muffins 

In order to perfectionate mini cornbread muffins, it’s vital that you remember some tips to make this dish successful!

1. Do not overmix the batter; it should be a bit lumpy.

2. For extra sweetness, add more honey or sugar.

3. If you prefer a richer muffin, use whole milk instead of buttermilk.

4. Add-ins like jalapeños, fresh corn, or cheese can make these muffins even more flavorful.

FAQs About Mini Cornbread Muffins Recipe

1. Can I freeze these muffins?


Cool the muffins completely before freezing them in an airtight container.

They can be reheated in the microwave or oven.

2. Can I use this recipe to make regular-sized muffins?

Of course!

Just adjust the baking time to about 15 to 20 minutes for standard-sized muffins.

3. How can you tell when the muffins are done?

When a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs, they’re ready.


Crafting the perfect batch of mini cornbread muffins is an art that combines simplicity with the joy of baking.

By following the steps outlined above, you can create a delightful treat that pairs wonderfully with an array of dishes, offering a sweet and savory experience that complements every meal. 

Remember, the key to success lies in not overmixing the batter and being open to experimenting with various add-ins to discover your preferred flavor profile.

Whether served alongside your favorite stew or as a standalone snack, these mini cornbread muffins are sure to impress.

mini cornbread muffins

Mini Cornbread Muffins

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 cup of yellow cornmeal
  • 1 cup of all-purpose (unbleached) flour
  • 1/4 cup of granulated sugar
  • 3 tsp of baking powder
  • 1 teaspoon of salt
  • 1 cup of buttermilk
  • 1 large, slightly beaten egg
  • Mild vegetable oil or 1/4 cup of Canola


  • Preheat the oven to 425°F (218°C). Spray the mini muffin silicone molds with Canola oil spray (or grease with unsalted butter) and place them on baking sheets.
  • In a medium mixing bowl, add cornmeal, flour, sugar, baking powder, and kosher salt and mix together with a whisk until combined.
  • In a large mixing bowl, add the whole milk, egg, and Canola oil. Add the dry ingredients to the wet ingredients and mix until just combined. Using a small cookie scoop, scoop the batter into the prepared mini muffin molds.
  • Place the mini cornbread muffins in the preheated oven and bake them for approximately 12 to 16 minutes. To check if they are done, insert a butter knife or a toothpick into the center of a muffin, and if it comes out clean, they are ready.
  • Now, you can enjoy your delicious cornbread muffins!
Keyword mini cornbread muffins

Chef Chip Roman is one of the most exciting and talented chefs in Philadelphia. He has his own catering business, Charles Roman Catering, as well as Roman Restaurant Group which includes Blackfish, Mica, and Ela. He graduated from Drexel University in 2002 with a degree in business and culinary arts. Chip Roman is a classically trained chef who has worked in some of the most prestigious kitchens and chefs in Philadelphia, including Le Bec Fin’s George Perrier and Marc Vetri’s Vetri.

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