Mini Cornbread Muffins

5 from 1 vote

Easy Mini Cornbread Muffins, ready in 15 minutes! Moist, naturally sweetened (no refined sugar), egg-free, and freezer-friendly. The perfect kid-approved snack or side dish for chili or soups.

Prep Time5

Cook Time10

Total Time15

Servings:

Author: Bri Beaudoin

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)

US Customary - Metric

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.

Nutrition