Mini Cornbread Muffins

We love these slightly sweet and savory mini cornbread muffins! Recipe yields 36-40 mini muffins.

Course Bread, Side Dish

Cuisine American

Keyword Mini Cornbread Muffins

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 73kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

½ cup unsalted butter (113 grams)
⅔ cup granulated sugar (130 grams)
2 large eggs
½ cup plain Greek yogurt or sour cream (120 grams)
½ cup milk
1 TBSP white vinegar
½ tsp baking soda
¼ tsp baking powder
1 cup fine yellow cornmeal* (156 grams)
1 cup all-purpose flour (120 grams)
½ tsp salt

Instructions

Preheat oven to 375°F and move rack to center position.
Prep your mini muffin tins by spritzing with a healthy spray oil or rubbing with butter. Parchment muffin liners may be used if preferred.
Combine yogurt, milk, and vinegar. Mix with a fork and set aside to allow mixture to thicken.
Combine cornmeal, flour, baking soda, baking powder, and salt. Mix well and set aside.
In a large pan or skillet over medium heat, melt your butter.
Once melted, remove from heat and stir in sugar. Whisk until well blended.
Add in milk mixture and stir.
Next, quickly add the eggs and whisk until well incorporated.
Next add your cornmeal mixture and whisk until just a few lumps remain.
Transfer batter into a large spouted measuring cup for easy pouring, then pour into prepared muffin tin(s). Alternatively you can use a cookie scoop to scoop and portion the batter into each muffin cup.
I like to place my mini muffin tin on top of a large rimmed baking sheet. It prevents the bottoms from over browning and keeps the muffins nice and tender. For crispier bottoms simply skip the baking sheet and put the muffin tin right on the center rack of the oven.
Bake on center rack for approx. 15-17 minutes. Insert a toothpick in the center to test for doneness around the 15 minute mark. If it comes out clean the muffins are ready!

Notes

*I've had awesome results using Arrowhead Mills as well as the store brands from Kroger, Target, and HEB.

Leftover muffins can absolutely be frozen for later. WOOT! Thaw frozen muffins overnight in the fridge and warm in the oven, toaster oven, or microwave before serving. I like to spread mine with a little butter and a drizzle of raw honey. Warm and melty - yum!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition