Get ready to indulge in a delightful array of flavors with our 20 scrumptious mini cornbread muffin recipes! These bite-sized treats are perfect for snacking on-the-go or serving as a charming addition to your next gathering. Whether you’re a classic cornbread lover or looking to spice things up, we’ve got you covered. From sweet and savory to spicy and smoky, our collection of recipes is sure to satisfy any craving.
In this article, we’ll be diving into the wonderful world of mini cornbread muffins, showcasing a diverse range of flavors that are guaranteed to tantalize your taste buds. From honey butter and jalapeño cheddar to maple bacon and blueberry, each recipe offers a unique twist on the classic cornbread formula. So grab your apron, preheat your oven, and let’s get started on this culinary adventure!
Honey Butter Mini Cornbread Muffins
These bite-sized treats are a delightful combination of honey and butter infused into moist cornbread, perfect for snacking or as a side dish. With a subtle sweetness from the honey and a rich flavor from the butter, these muffins are sure to please!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 tablespoons honey
– 1/2 cup buttermilk
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, eggs, honey, and buttermilk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among mini muffin cups.
6. Bake for 12-15 minutes or until tops are golden brown.
Cooking Time: 12-15 minutes
Jalapeño Cheddar Mini Cornbread Muffins
These mini muffins combine the warmth of jalapeño peppers with the richness of cheddar cheese, all wrapped up in a moist and flavorful cornbread package. Perfect for snacking or as a side dish for your next gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup buttermilk
– 2 large eggs
– 1/4 cup melted butter
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 cup shredded cheddar cheese
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together buttermilk, eggs, and melted butter. Add chopped jalapeño and stir to combine.
4. Add dry ingredients to wet ingredients and stir until just combined. Fold in shredded cheddar cheese.
5. Divide batter evenly among mini muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cooking Time: 12-15 minutes
Maple Bacon Mini Cornbread Muffins
Maple Bacon Mini Cornbread Muffins Recipe
These sweet and savory muffins combine the warmth of maple syrup with the smokiness of bacon, all wrapped up in a tender cornbread package.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 2 large eggs
– 2 tablespoons pure maple syrup
– 6 slices of cooked bacon, crumbled
– Butter or non-stick cooking spray for greasing the muffin tin
Instructions:
1. Preheat oven to 375°F (190°C). Grease a mini muffin tin with butter or non-stick cooking spray.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, maple syrup, and crumbled bacon.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 12-15 minutes
Yield: 24 mini muffins
Sweet Potato Mini Cornbread Muffins
These moist and flavorful muffins are perfect for a cozy breakfast or snack. Sweet potatoes add natural sweetness and a boost of fiber, while cornmeal provides a satisfying crunch.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Honey or maple syrup for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine mashed sweet potatoes, milk, egg, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Blueberry Mini Cornbread Muffins
Brighten up your morning with these moist and flavorful Blueberry Mini Cornbread Muffins. Perfectly sized for a quick breakfast or snack, they’re packed with juicy blueberries and a hint of sweetness.
Ingredients:
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup plain Greek yogurt
• 1 cup fresh or frozen blueberries
• Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, and Greek yogurt. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 15-18 minutes or until a toothpick comes out clean.
Cooking Time: 15-18 minutes
Rosemary Garlic Mini Cornbread Muffins
Rosemary Garlic Mini Cornbread Muffins Recipe
Warm up your kitchen with these savory mini muffins infused with the aromatic flavors of rosemary and garlic. Perfect for a quick snack or as a side dish for your next dinner party.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon chopped fresh rosemary leaves
– 2 cloves garlic, minced
– 1/2 cup buttermilk
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, rosemary leaves, garlic, and buttermilk.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Yield: 24 mini muffins
Cooking Time: 12-15 minutes
Pumpkin Spice Mini Cornbread Muffins
These bite-sized treats are a perfect blend of sweet and savory, infused with the warmth of pumpkin spice. Perfect for snacking or serving at your next gathering.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/4 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Pumpkin spice blend (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk together pumpkin puree, milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among mini muffin cups.
6. Bake for 12-15 minutes or until tops are golden brown.
Cooking Time: 12-15 minutes
Cheesy Herb Mini Cornbread Muffins
Perfect for a snack or side dish, these mini cornbread muffins are infused with the warmth of cheddar cheese and fresh herbs. Moist and flavorful, they’re easy to make and perfect for any occasion.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh herbs (such as parsley, chives, or thyme)
– 1/2 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, and cheese.
3. In a large bowl, whisk together milk, egg, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped herbs.
6. Divide batter evenly among muffin cups.
7. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Caramelized Onion Mini Cornbread Muffins
Transform the classic combination of caramelized onions and cornbread into bite-sized muffins, perfect for a snack or light meal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup buttermilk
– 1 medium onion, thinly sliced and caramelized (see note)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, and salt.
3. In a large bowl, whisk together melted butter, egg, buttermilk, and caramelized onions.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Note: To caramelize the onion, cook it in a pan with a tablespoon of oil over medium-low heat for about 30 minutes, stirring occasionally, until golden brown and sweet.
Chocolate Chip Mini Cornbread Muffins
These bite-sized treats are perfect for breakfast on-the-go or as a sweet snack to satisfy your cravings. Moist cornbread meets rich chocolate chips in this delightful mini muffin recipe.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup semi-sweet chocolate chips
– Optional: 1 tablespoon chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, cornmeal, sugar, and baking powder in a medium bowl.
3. In a large bowl, whisk together melted butter, egg, and salt.
4. Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips.
5. Divide batter evenly among muffin cups.
6. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Green Chile Mini Cornbread Muffins
These bite-sized muffins pack a flavorful punch with the addition of roasted green chile peppers, perfect for snacking or as a side dish. The subtle sweetness from the corn and buttery flavor from the jalapeño balance out the heat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 cup buttermilk
– 2 large eggs
– 1/4 cup roasted green chile peppers, chopped
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, and salt.
3. In a large bowl, whisk together melted butter, buttermilk, eggs, green chile peppers, and jalapeño pepper.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cinnamon Sugar Mini Cornbread Muffins
These bite-sized treats are perfect for a snack or dessert. Moist cornbread filled with cinnamon sugar goodness, topped with an extra sprinkle of sweetness.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/2 cup milk
– 1 large egg
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– Cinnamon sugar mixture (see below)
Cinnamon Sugar Mixture:
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, and sugar.
3. Add melted butter, milk, egg, baking powder, salt, and cinnamon. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Top each muffin with a sprinkle of cinnamon sugar mixture.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 12-15 minutes
Bacon Ranch Mini Cornbread Muffins
Elevate your snack game with these savory mini cornbread muffins infused with the richness of bacon and the tanginess of ranch. Perfect for parties, gatherings, or just a quick pick-me-up.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 6 slices of cooked bacon, crumbled
– 2 tablespoons ranch seasoning
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, crumbled bacon, and ranch seasoning.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Drizzle melted butter over each muffin.
7. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 12-15 minutes
Apple Cinnamon Mini Cornbread Muffins
These bite-sized treats combine the warmth of cinnamon and the sweetness of apples, all wrapped up in a tender cornbread package.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup diced apples (about 1 medium)
– 1/2 teaspoon ground cinnamon
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. Add melted butter, egg, diced apples, and cinnamon to the dry ingredients. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 12-15 minutes or until golden brown.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Sun-Dried Tomato Mini Cornbread Muffins
These bite-sized treats are perfect for snacking or as a side dish to your favorite meals. Moist and flavorful, they’re packed with the savory goodness of sun-dried tomatoes.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/4 cup sun-dried tomatoes, finely chopped
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together buttermilk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in chopped sun-dried tomatoes.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until tops are golden brown.
7. Allow muffins to cool before serving. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Pepperoni Pizza Mini Cornbread Muffins
Elevate your snack game with these bite-sized treats that combine the flavors of pepperoni pizza and cornbread. Perfect for parties, potlucks, or just a quick indulgence.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup shredded cheddar cheese
– 6 slices pepperoni, chopped
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in shredded cheese and chopped pepperoni.
6. Divide batter evenly among muffin cups.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Lemon Poppy Seed Mini Cornbread Muffins
Brighten up your morning with these sweet and tangy mini muffins, bursting with the flavors of lemon, poppy seeds, and warm cornbread.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons lemon juice
– 1 tablespoon melted butter
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, lemon juice, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in poppy seeds.
6. Divide batter evenly among muffin cups.
7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cooking Time: 12-15 minutes
BBQ Pulled Pork Mini Cornbread Muffins
Elevate your snack game with these bite-sized treats, packed with the flavors of tender BBQ pulled pork and warm cornbread.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
– 1 cup BBQ pulled pork (store-bought or homemade)
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the BBQ pulled pork and chopped cilantro (if using).
6. Divide batter evenly among mini muffin cups.
7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cooking Time: 12-15 minutes
Cranberry Orange Mini Cornbread Muffins
These sweet and tangy muffins are perfect for a holiday gathering or brunch. Made with fresh cranberries, orange zest, and a hint of sweetness, they’re sure to be a hit.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh or frozen cranberries
– 1 tablespoon orange zest
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and orange zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in cranberries.
5. Divide batter evenly among muffin cups.
6. Bake for 15-18 minutes or until golden brown.
Cooking Time: 15-18 minutes
Savory Sage Mini Cornbread Muffins
A delightful twist on traditional cornbread, these mini muffins combine the warmth of sage with the comfort of a crumbly crust. Perfect for a snack or as a side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tablespoon chopped fresh sage
– Honey or maple syrup for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cornmeal, Parmesan cheese, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, and chopped sage.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until golden brown.
7. Allow to cool slightly before serving with honey or maple syrup, if desired.
Cooking Time: 12-15 minutes
Summary
Get ready to indulge in the sweetness and savory delights of mini cornbread muffins! This collection of 20 irresistible recipes offers a wide range of flavors, from classic to adventurous. Try sweet options like Honey Butter Mini Cornbread Muffins or Cinnamon Sugar Mini Cornbread Muffins, or go bold with Jalapeño Cheddar Mini Cornbread Muffins or Bacon Ranch Mini Cornbread Muffins. Whether you’re in the mood for something spicy, cheesy, fruity, or herby, there’s a mini cornbread muffin recipe here to satisfy your cravings.