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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Do you ever find yourself craving something warm, comforting, and just a tad sweet? That’s exactly how these mini cornbread muffins came to life. A few weeks ago, I was reminiscing about my grandma’s famous cornbread – the kind that just melted in your mouth. I attempted to recreate that magic, but with a fun, bite-sized twist. These aren't just muffins; they're little morsels of happiness! It's also perfect for dipping sauces!
The secret to these muffins lies in the balance of sweet and savory. The cornbread itself has a subtle sweetness, which is then amplified by a generous drizzle of honey. It’s this combination that makes them utterly addictive! Plus, they’re incredibly easy to make – even if you’re not a seasoned baker. One of my friends, Sarah, tried them last week and said they were 'dangerously delicious' because she couldn't stop eating them, which makes me so happy!
Required Equipments
- Mini Muffin Tin
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Wire Rack
Mini Cornbread Muffins with Honey: Frequently Asked Questions
Mini Cornbread Muffins with Honey
These mini cornbread muffins offer a sweet and savory flavor profile, perfect for brunch, snacks, or as a side to any meal. Drizzled with honey, these bite-sized treats are irresistibly moist and tender.
⏳ Yield & Time
Yield: 24 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 375°F (190°C). Make sure your oven rack is in the center position for even baking. This is super important!
- Grease a 24-cup mini muffin tin or line it with paper liners. Alternatively, you can use cooking spray. I prefer using liners for easy removal and cleanup.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Ensuring these dry ingredients are well combined prevents clumps and distributes the leavening agent evenly.
- In a separate bowl, whisk together the milk, melted butter, egg, and honey. Make sure the melted butter has cooled slightly before adding it to the milk mixture, so you don't accidentally cook the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins, and nobody wants that!
- Fill each mini muffin cup about two-thirds full with batter. I use a small cookie scoop for consistent portions and less mess. It's a game changer!
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking times may vary depending on your oven, so keep an eye on them.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and helps maintain their shape.
- Drizzle with additional honey before serving. Because, why not! It adds extra flavor and a beautiful glossy finish.
📝 Notes
- For a sweeter muffin, increase the sugar to 1/3 cup.
- Add a pinch of cinnamon for a warm, spiced flavor.
- These muffins are best served warm, but they can be stored in an airtight container at room temperature for up to 3 days.
- If you want an extra rich flavor use brown butter instead of melted butter
🍎 Nutrition
Calories: 75 kcal
Protein: 1 g
Fat: 2 g
Carbohydrates: 12 g
Fiber: 0.5 g
Calcium: 20 mg
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