Mini Corn Muffins
Who doesn’t love a good corn muffin? I know I do. Grilled, toasted, fresh out of the oven, I’m a huge muffin fan. And this recipe for mini corn muffins could not be any easier! Plus you can customize it however you prefer. Like it spicy? Add jalapeños. Like it sweet? Top it with honey butter. Like more texture? Add fresh corn kernels.
I like to use mini muffin tins similar to this pan, so that the muffins are smaller and more manageable. Especially if I am making this recipe for a brunch, it’s nice to serve smaller portions so guests can enjoy many different tastes without committing to just one.
I prefer to use a coarsely ground cornmeal for the best bite. If you only have finely ground cornmeal, that would work fine too. I also like to mix it up with the baking molds that I use. Recently I’ve been experimenting with this kind of mini bundt mold, which makes for a fun presentation.
My husband loves both sweet and spicy foods, so it’s easy enough to make a batch of both! Just mix in your favorite additions right before baking.
Serving Suggestions
Perfect with a cup of coffee or alongside a warm bowl of Crockpot Chicken Chili.
Mini Corn Muffins
Mini Corn Muffins
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Ingredients
- 1 cup course cornmeal
- 3/4 cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup sugar
- 1 cup buttermilk
- 1 egg beaten
- 6 tablespoons melted butter
Instructions
- Preheat oven to 400 degrees
- Combine all dry ingredients in a large bowl
- Add wet ingredients and beat until just incorporated
- Generously grease a muffin tin and scoop batter into tin, filling about 3/4 of the way up
- Bake 20-25 minutes or until a knife inserted into the center of the muffin comes out clean
- Serve warm
I’d love to hear from you. What’s your favorite way to eat corn muffins? Have you ever made them at home? Hope you enjoy!
