19 Delicious Mini Cornbread Muffin Recipes Easy to Make

You’re in for a treat with these 19 delicious mini cornbread muffin recipes that are as easy to make as they are irresistible. Perfect for cozy gatherings, quick snacks, or adding a sweet touch to your meals, these bite-sized delights promise to bring warmth and joy to your table. Dive into our roundup and discover your next favorite recipe that’ll have everyone asking for seconds!

Savory Cheese and Jalapeño Mini Cornbread Muffins

Let’s bake these bite-sized flavor bombs that’ll steal the show at any gathering. Packed with gooey cheese and a spicy kick, they’re impossible to resist.

Ingredients

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk, creamy and tangy
• 1/3 cup granulated sugar
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup sharp cheddar cheese, shredded
• 2 jalapeños, seeds removed and finely diced

Instructions

1. Preheat your oven to 375°F and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, sugar, egg, and melted butter until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough muffins.
5. Fold in the shredded cheddar and diced jalapeños until evenly distributed. Tip: Wear gloves when handling jalapeños to avoid skin irritation.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted comes out clean. Tip: Rotate the tin halfway through for even baking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Bursting with cheesy goodness and a hint of heat, these muffins offer a perfect contrast of crispy edges and soft centers. Serve them warm with a dollop of honey butter for an irresistible sweet and spicy combo.

Honey Butter Mini Cornbread Muffins

Absolutely irresistible, these Honey Butter Mini Cornbread Muffins are your next obsession. Packed with sweet, buttery goodness, they’re the perfect bite-sized treat for any occasion.

Ingredients

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk, room temperature
• 1/3 cup rich, unsalted butter, melted
• 1/4 cup golden honey
• 1 large farm-fresh egg

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease a mini muffin tin with butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, honey, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to dense muffins, so stop when you no longer see dry flour.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use a small ice cream scoop for even, mess-free filling.
6. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Yieldingly tender with a crispy edge, these muffins are a dream. Drizzle with extra honey or serve warm with a dollop of whipped butter for an extra indulgent touch.

Bacon and Cheddar Mini Cornbread Muffins

Kickstart your snack game with these bite-sized delights that pack a smoky, cheesy punch. Perfect for picnics or party platters, they’re a crowd-pleaser that’s as easy to make as it is to devour.

Ingredients

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 cup whole milk, room temperature
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/2 cup crispy bacon bits

Instructions

1. Preheat your oven to 375°F and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
3. In another bowl, mix the milk, egg, and melted butter until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough muffins.
5. Fold in the grated cheddar and bacon bits evenly throughout the batter. Tip: Reserve a bit of each for topping before baking for extra flavor and texture.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the reserved cheese and bacon on top.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted comes out clean. Tip: Rotate the tin halfway through for even baking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Heavenly when warm, these muffins boast a crispy exterior with a moist, fluffy interior. Serve them with a dollop of honey butter or alongside a hearty chili for a match made in flavor heaven.

Sweet Maple Mini Cornbread Muffins

Nailing the perfect bite-sized snack? These Sweet Maple Mini Cornbread Muffins are your go-to. Packed with warmth and a hint of sweetness, they’re irresistible straight out of the oven.

Ingredients

• 1 cup fine-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup pure maple syrup, rich and dark
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, room temperature
• 1 cup buttermilk, creamy and tangy
• 1 tbsp baking powder, aluminum-free
• 1/2 tsp sea salt, finely ground

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and sea salt until well combined.
3. In another bowl, mix the melted butter, maple syrup, eggs, and buttermilk until smooth. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the muffins tender.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use a small ice cream scoop for even portions.
6. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through for even baking.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, these muffins boast a crispy edge with a moist, fluffy center. Drizzle with extra maple syrup or serve alongside a spicy chili for a sweet and savory contrast.

Herb and Garlic Mini Cornbread Muffins

Bake these bite-sized delights and watch them disappear faster than you can say ‘more, please!’ Perfect for snacking, these muffins pack a punch of flavor in every mini bite.

Ingredients

• 1 cup fine-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk, creamy and tangy
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 cloves garlic, minced
• 2 tbsp fresh herbs (parsley, chives, and thyme), finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
3. In another bowl, mix the buttermilk, egg, and melted butter until smooth. Tip: Ensure the butter is cool to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Fold in the minced garlic and fresh herbs until evenly distributed. Tip: Fresh herbs will give a brighter flavor than dried.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted comes out clean. Tip: Check at 12 minutes to prevent overbaking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Delight in the crispy edges and soft, fluffy centers of these muffins. Serve them warm with a dollop of honey butter for an extra indulgent treat, or alongside your favorite chili for a comforting meal.

Blueberry Lemon Mini Cornbread Muffins

Viral-worthy and bursting with flavor, these mini muffins mash up tangy lemon and sweet blueberries in a cozy cornbread base. Perfect for snacking or brunch, they’re a bite-sized delight.

Ingredients

• 1 cup fine-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/2 cup granulated sugar, plus extra for sprinkling
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, room temperature
• 1/2 cup buttermilk, shaken
• 1 tbsp lemon zest, freshly grated
• 2 tbsp lemon juice, freshly squeezed
• 1 cup fresh blueberries, rinsed and dried

Instructions

1. Preheat your oven to 375°F and grease a 24-cup mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, eggs, buttermilk, lemon zest, and lemon juice until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Gently fold in the blueberries, distributing them evenly throughout the batter. Tip: Toss blueberries in a bit of flour to prevent sinking during baking.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the tops with a little extra sugar for a crispy finish.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These muffins boast a moist crumb with pops of juicy blueberries and a zesty lemon kick. Serve them warm with a dollop of honey butter for an extra indulgent treat.

Spicy Chorizo Mini Cornbread Muffins

Elevate your snack game with these fiery little bites—packed with smoky chorizo and nestled in a golden, buttery cornbread base. Perfect for grabbing on the go or serving at your next gathering.

Ingredients

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk, creamy and tangy
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1 cup spicy chorizo, cooked and crumbled
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Fold in the cooked chorizo, cheddar cheese, and cilantro until evenly distributed. Tip: For extra spice, add a pinch of cayenne pepper to the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup to the top. Tip: Use a small ice cream scoop for even portions.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Fluffy inside with a crispy crust, these muffins are a flavor explosion—smoky, spicy, and slightly sweet. Serve them warm with a dollop of sour cream or alongside a cold beer for the ultimate bite.

Pumpkin Spice Mini Cornbread Muffins

Spice up your snack game with these bite-sized delights that blend the warmth of pumpkin spice with the comforting crunch of cornbread. Perfect for fall gatherings or a cozy night in, these mini muffins are a must-try.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 cup yellow cornmeal, finely ground
• 1 tbsp pumpkin pie spice, aromatic and warm
• 1/2 cup granulated sugar, for a subtle sweetness
• 1 tsp baking powder, for the perfect rise
• 1/2 tsp salt, to enhance flavors
• 1 cup pumpkin puree, smooth and velvety
• 1/2 cup whole milk, rich and creamy
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, farm-fresh and beaten

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
2. In a large bowl, whisk together the sifted flour, cornmeal, pumpkin pie spice, sugar, baking powder, and salt.
3. In another bowl, mix the pumpkin puree, milk, melted butter, and beaten egg until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Fill each muffin cup about 3/4 full with the batter, using a small scoop for even distribution.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Crumbly on the outside yet moist inside, these muffins pack a flavorful punch with every bite. Serve them warm with a dollop of whipped cream or a drizzle of honey for an extra indulgent treat.

Rosemary and Parmesan Mini Cornbread Muffins

You won’t believe how these bite-sized beauties steal the show at any gathering. Packed with herby goodness and a cheesy punch, they’re the ultimate crowd-pleaser.

Ingredients

• 1 cup fine-grind yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 cup whole milk, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, and egg until smooth. Tip: Ensure the butter is cool to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough muffins.
5. Fold in the Parmesan and rosemary gently. The batter should be lumpy; that’s perfect.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use a small cookie scoop for even portions.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Rotate the tin halfway for even baking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Perfectly crisp on the outside, tender inside, with rosemary’s piney aroma and Parmesan’s umami depth. Serve warm with a drizzle of honey for a sweet-savory twist.

Chocolate Chip Mini Cornbread Muffins

Perfect for snacking or serving at your next brunch, these Chocolate Chip Mini Cornbread Muffins blend sweet and savory in every bite. Grab your muffin tin—let’s bake.

Ingredients

• 1 cup fine-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk, room temperature
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup mini chocolate chips

Instructions

1. Preheat your oven to 375°F and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Fold in the mini chocolate chips gently. Tip: Toss the chips in a bit of flour to prevent them from sinking to the bottom.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 10-12 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through for even baking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Kick back and enjoy these muffins warm, where the melty chocolate pairs perfectly with the crumbly, buttery cornbread. Serve with a drizzle of honey or a scoop of vanilla ice cream for an extra treat.

Green Chile and Corn Mini Cornbread Muffins

Zesty and zippy, these mini muffins pack a punch with every bite. Perfect for snacking or serving at your next gathering, they’re a crowd-pleaser that’s easy to whip up.

Ingredients

• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 cup granulated sugar
• 1 cup buttermilk, creamy and tangy
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup sweet corn kernels, fresh or thawed from frozen
• 1/2 cup diced green chiles, mild or hot depending on preference
• 1/2 cup sharp cheddar cheese, freshly grated

Instructions

1. Preheat your oven to 375°F and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
3. In another bowl, mix the buttermilk, egg, and melted butter until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins light.
5. Fold in the corn, green chiles, and cheddar cheese until evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use a small ice cream scoop for even portions.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Tip: They’re best served warm, so don’t wait too long to enjoy!

Unbelievably moist with a slight crunch from the cornmeal, these muffins are a delightful mix of sweet and spicy. Serve them with a dollop of honey butter for an extra indulgent treat.

Cinnamon Sugar Mini Cornbread Muffins

Kickstart your morning with these bite-sized delights that blend the cozy warmth of cinnamon with the sweet crunch of sugar, all packed into a mini cornbread muffin.

Ingredients

• 1 cup fine-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/2 cup granulated sugar, plus extra for dusting
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk, creamy and tangy
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large egg, farm-fresh and beaten
• 2 tbsp honey, golden and viscous
• 1 tbsp ground cinnamon, aromatic and warm

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, 1/2 cup sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, egg, and honey until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix to keep the muffins tender.
5. In a small bowl, mix 2 tbsp sugar with cinnamon for the topping.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the cinnamon sugar mixture generously over each muffin.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through baking for even color.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Tip: Serve warm for the best flavor and texture.

Serve these mini muffins warm, and watch as the cinnamon sugar crust gives way to a moist, fluffy interior. Perfect for dunking in coffee or as a sweet side to your brunch spread.

Sun-Dried Tomato and Basil Mini Cornbread Muffins

Bake these bite-sized delights and watch them disappear faster than you can say ‘more please!’ Perfect for picnics or as a savory snack, they pack a punch of flavor in every mini muffin.

Ingredients

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 cup buttermilk, creamy and tangy
• 1/3 cup rich extra virgin olive oil
• 2 farm-fresh eggs, lightly beaten
• 1/2 cup sun-dried tomatoes, chopped into tiny, vibrant pieces
• 1/4 cup fresh basil leaves, thinly sliced for a burst of color

Instructions

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin with olive oil or line with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until fully combined.
3. In another bowl, mix the buttermilk, olive oil, and eggs until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins light.
5. Fold in the sun-dried tomatoes and basil until evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use a small ice cream scoop for even portions.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through baking for even browning.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Pop one in your mouth and savor the contrast of the crispy edges with the moist, flavorful center. Serve warm with a dollop of herbed butter for an extra indulgent treat.

Apple Cinnamon Mini Cornbread Muffins

Perfect for those cozy mornings or as a sweet snack, these mini muffins blend the warmth of cinnamon with the crisp sweetness of apples in every bite.

Ingredients

• 1 cup finely ground cornmeal
• 1 cup all-purpose flour, sifted
• 1/2 cup granulated sugar, for a sweet touch
• 1 tbsp baking powder, for the perfect rise
• 1 tsp ground cinnamon, for that warm spice
• 1/2 tsp salt, to balance the sweetness
• 1 cup buttermilk, for a tender crumb
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1 cup finely diced apples, for a juicy crunch

Instructions

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, cinnamon, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples. Tip: Don’t overmix to keep the muffins light.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use a small ice cream scoop for even portions.
6. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Heavenly when served warm, these muffins offer a delightful contrast between the moist interior and the slightly crisp top. Pair them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Caramelized Onion and Thyme Mini Cornbread Muffins

Transform your snack game with these bite-sized delights that pack a punch of flavor in every morsel.

Ingredients

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 cup buttermilk, creamy and tangy
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1 cup caramelized onions, sweet and golden
• 1 tbsp fresh thyme leaves, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing leads to tough muffins.
5. Fold in the caramelized onions and thyme until evenly distributed. Tip: Caramelize onions slowly for maximum sweetness.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Rotate the tin halfway for even baking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Heavenly when warm, these muffins boast a crispy exterior with a moist, fluffy interior. Serve them alongside a sharp cheddar soup or as a savory breakfast treat with a dollop of honey butter.

Peach Cobbler Mini Cornbread Muffins

Unlock the ultimate summer vibe with these bite-sized delights that mash up juicy peaches and buttery cornbread into one irresistible treat.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 cup yellow cornmeal, finely ground
• 1/2 cup granulated sugar, for a sweet touch
• 1 tbsp baking powder, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness
• 1 cup whole milk, for richness
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, beaten
• 2 ripe peaches, diced into small, juicy pieces

Instructions

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the sifted flour, cornmeal, sugar, baking powder, and salt until fully combined.
3. In another bowl, mix the whole milk, melted butter, and beaten egg until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Gently fold in the diced peaches, distributing them evenly throughout the batter. Tip: Coat the peaches in a bit of flour to prevent them from sinking to the bottom.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use an ice cream scoop for even portions and less mess.
7. Bake for 15-18 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Warm from the oven, these muffins offer a delightful contrast of textures—crispy tops with soft, peach-studded centers. Serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent twist.

Smoked Gouda and Chive Mini Cornbread Muffins

Oozing with cheesy goodness, these mini cornbread muffins pack a smoky punch. Perfect for brunch or as a snack, they’re irresistibly tender with a golden crust.

Ingredients

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk, room temperature
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup smoked Gouda cheese, finely grated
• 1/4 cup fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
3. In a separate bowl, mix the buttermilk, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix to keep the muffins tender.
5. Fold in the smoked Gouda and chives until evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use a small cookie scoop for even portions and less mess.
7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through baking for even browning.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Packed with smoky Gouda and fresh chives, these muffins boast a moist interior with a slightly crisp edge. Serve warm with a dollop of honey butter for a sweet and savory twist.

Banana Nut Mini Cornbread Muffins

Dig into these bite-sized delights that blend the sweet, earthy flavors of banana and nut with the comforting warmth of cornbread. Perfect for breakfast on-the-go or a snack that satisfies.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 cup yellow cornmeal, finely ground
• 1/2 cup granulated sugar, for a sweet touch
• 1 tbsp baking powder, to ensure a fluffy rise
• 1/2 tsp salt, to balance the sweetness
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, beaten
• 1 cup ripe bananas, mashed for natural sweetness
• 1/2 cup buttermilk, for tender crumb
• 1/2 cup chopped walnuts, for a crunchy contrast

Instructions

1. Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the melted butter, beaten eggs, mashed bananas, and buttermilk until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins light.
5. Stir in the chopped walnuts for that nutty crunch.
6. Fill each muffin liner 3/4 full with the batter, using a small scoop for even distribution.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Serve these mini muffins warm for a melt-in-your-mouth experience, or at room temperature to appreciate their moist, tender texture. The combination of banana and walnut offers a delightful contrast, making them a hit at any gathering.

Everything Bagel Seasoned Mini Cornbread Muffins

Now, let’s dive into these bite-sized delights that pack a punch of flavor in every crumb. Perfect for snacking or serving at your next brunch, these mini muffins are a game-changer.

Ingredients

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk, creamy and tangy
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 tbsp everything bagel seasoning, for that iconic crunch and flavor

Instructions

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, egg, and melted butter until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the tops generously with everything bagel seasoning.
6. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the tin halfway through for even baking.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Tip: They’re easiest to remove when slightly cooled but still warm.

Pop one in your mouth and enjoy the contrast of the crispy, seasoned top with the soft, buttery interior. Serve them warm with a dollop of cream cheese or alongside a hearty soup for dipping.

Conclusion

Kickstart your baking adventure with these 19 delightful mini cornbread muffin recipes, each promising ease and flavor in every bite. Perfect for any occasion, they’re sure to impress. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy baking!