These moist Mini Cornbread Muffins are a hit with kids and adults alike. They're perfectly sized for lunch boxes or easy on-the-go snacks. And make a fun side dish to serve with Instant Pot Vegan Chili, Green Chili Soup, or Smoky Stewed Beans. Since they're mini, you can easily serve a crowd too!
These mini cornbread muffins are one of my toddlers' favorite homemade snacks. A true lunchbox hero! They're sweetened with honey or maple syrup (no refined sugar). Sometimes we add raspberries, blueberries, or chopped strawberries—but they're delicious plain too.
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Why you'll love this recipe
- Fast: This easy recipe takes just 15 minutes to make.
- Moist and tender: Say no to dry, crumbly cornbread. These muffins are extra moist, thanks to the combination of butter and oil. Butter adds more flavor, but oil makes a softer muffin.
- No refined sugar: These slightly sweetened mini cornbread muffins use just a touch of honey (or maple syrup). Made without granulated or brown sugar.
- Egg free: Similar to my Banana Carrot Muffins and Vegan Zucchini Muffins, these mini cornbread muffins are made without egg—but you'd never guess it!
- Freezer friendly: These mini muffins can be frozen for up to 3 months. So they're a great make-ahead snack or side for lunch boxes and meal prep.
Ingredients (and substitutes)
These mini cornbread muffins have just 8 simple ingredients:
- Cornmeal: Use your favorite cornmeal. I use Bob's Red Mill Medium Grind Cornmeal for my family—because it keeps the nutritious brand and germ. But it's coarser than most, so pick the brand you like best. If you don't have cornmeal, Serious Eats shows how you can make it from popcorn. (I haven't tried, but let me know if you do).
- Melted Butter: Gives a rich, buttery flavor. Use salted butter if you have, otherwise unsalted works too.
- Neutral Oil: Muffins made with oil are more moist than those made with butter. But in side-by-side taste tests, the butter-oil combo had the best moisture and flavor. I use grapeseed oil, but canola or vegetable oil work too. I don't recommend olive oil—its flavor overpowers.
- Milk: Whole milk works best, but you can swap reduced-fat milk.
- Honey: Adds subtle sweetness without refined sugar. You can substitute maple syrup instead of honey—especially if serving to a baby under 1 year old (source).
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more healthy, make-ahead snack ideas? Make Peanut Butter Coconut Balls, Banana Carrot Muffins, or High Protein Whipped Ricotta Dip.
How to make Mini Cornbread Muffins
This cornbread mini muffin recipe takes just 15 minutes to make! So you can make easy, fuss-free snacks any day of the week.
Here's how to make this recipe:
1. In separate bowls, whisk dry ingredients and wet ingredients.
2. Add dry to wet. Gently whisk to mix. (Fold in fruit, if using, right at the end).
3. Spray or line a 24 cup mini muffin pan. Scoop in batter.
4. Bake for 8-10 minutes, or until cake tester comes out clean. Let cool.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Berry variation: Add raspberries, blueberries, or strawberries for extra sweetness. Stir in the berries right at the end, so they don't dye the batter.
- Use room temperature milk: Cold milk will harden the melted butter. So let the milk warm on the counter or microwave, before using.
- Don't overmix batter: Overmixing can make your muffins dense. Be gentle and stop as soon as the dry ingredients are incorporated.
- Not all pans need to be sprayed: My favorite nonstick mini muffin pan doesn't actually need to be sprayed or lined—the muffins just pop out. But it's a good precaution as some pans might stick.
- Use a cookie scoop if you have one: I always use this cookie scoop to portion the batter into the mini muffin tin. It's fast—and reduces messy drips.
- Freeze extras: You can freeze these mini cornbread muffins for up to 3 months. Let cool completely after baking, then freeze in a single layer in an air-tight freezer bag.
- Lunchbox tips: I love to pop these frozen mini cornbread muffins into my kids lunchbox the night before. They'll defrost in the fridge by the morning. Otherwise, let defrost on the counter.
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Recipe FAQs
These cornbread muffins are ever-so-slightly sweet, from a bit of honey (or maple syrup). For a bit more natural sweetness, you could add berries.
For this non-traditional cornbread recipe, use a fine or medium cornmeal. Fine cornmeal gives the smoothest texture. Medium cornmeal (like Bob's Red Mill stone-ground) will have a bit more "bite"/rustic texture. I don't recommend coarse cornmeal for these mini muffins—especially if serving to kids!
During the recipe development phase, I tested substituting buttermilk and a milk-yogurt mix. The buttermilk substitute was too tangy for this recipe, as-is. The milk-yogurt combo tasted good, but had less consistency with texture (due to variations in yogurt brands). In my opinion, this recipe works best with milk. If you must substitute, use two-thirds milk and one-third plain Greek yogurt.
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📖 Recipe
Mini Cornbread Muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (see note 1)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup milk (room temperature, see note 2)
- ⅓ cup honey (or maple syrup)
- ¼ cup melted butter (salted or unsalted)
- 2 tablespoons grapeseed oil (or other neutral oil, see note 3)
Instructions
- Preheat: Preheat oven to 350℉ (177℃). Spray a mini muffin pan with oil or line with baking cups.
- Dry ingredients: In a medium bowl, whisk 1 cup cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon fine sea salt.
- Wet ingredients: In a large bowl, whisk 1 cup milk, ⅓ cup honey, ¼ cup melted butter, and 2 tablespoons grapeseed oil.
- Combine: Add dry ingredients to wet ingredients. Whisk just until the flour is incorporated and no lumps remain. (Do not overmix).
- Bake: Divide the batter into 24 mini muffin cups, filling almost to the top. Bake until a tester inserted into the center of a muffin comes out clean, 8 to 10 minutes. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
- Measuring flour: Flour is often inaccurately measured by cups. Baking by weight is best. If you don't have a scale, use the "fluff, spoon, and level" method—where you fluff the flour, gently spoon it into a measuring cup, then level it off with the back of a knife
- Milk: It's important the milk is room temp, not cold. Cold milk will cause the melted butter to solidify.
- Oil: Any neutral oil—such as grapeseed, canola, or vegetable oil works. Don't use olive oil for this recipe, because it's too strongly flavored.
- Berry variation: After batter is combined, gently stir in 1 cup of fresh or frozen berries (such as raspberries, blueberries, or chopped strawberries). Then bake as directed.
- Storage tips: Store cooled muffins in a resealable container or freezer bag for up to 3 days. Or freeze for up to 3 months. If frozen, let defrost on the counter (or in the fridge overnight); or using the defrost setting on your microwave.
Shirley Forrester says
I made the Cornmeal Muffins twice, once the original recipe, the second time with blueberries added, they were so good, did not last long. Next on my list is Bri’s Savory Zuccini Muffins
Bri Beaudoin says
Hi Shirley! Glad to hear you're enjoying the cornmeal muffins! Did you end up using fresh or frozen blueberries? Let me know when you try the Savory Zucchini Muffins - I'd love to hear what you think of them!
Shirley Forrester says
I used fresh berries. I made the Savory zucchini muffins a, gain so very tasty, easy to make. I gave some to a neighbour who also liked them
Bri Beaudoin says
Hi Shirley! So glad you enjoyed these cornbread muffins with fresh berries. Which ones did you use? Hope you have a great week ahead!