Mini Cornbread Muffins

How to Make Mini Cornbread Muffins at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup milk
• 1 4 honey
• 1 tablespoon baking powder
• 2 large eggs
• 1 teaspoon salt
• 1 4 unsalted butter
• 1 cup fresh corn kernels
• 1 small jalapeño (optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Whisk together until well blended.

3. 3

   In another bowl, whisk together 2 large eggs, 1 cup of milk, and 1/4 cup of honey until smooth.

4. 4

   Melt 1/4 cup of unsalted butter and let it cool slightly. Add the melted butter to the wet ingredients and mix until combined.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

6. 6

   Fold in 1 cup of fresh corn kernels and, if using, finely diced jalapeño.

7. 7

   Grease a mini muffin tin with cooking spray or butter. Fill each muffin cup about 2/3 full with the batter.

8. 8

   Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

9. 9

   Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.

10. 10

    Serve warm or at room temperature. Enjoy your delicious mini cornbread muffins!