This might sound crazy, but I use different corn bread/muffin recipes for corn bread vs. big corn muffins vs. mini corn muffins. Just changing the pan or baking times never seems to work just right, so I use different ones depending on what I’m making. Corn bread in a cast iron skillet is still my preferred method, but for our large family at Thanksgiving, muffins are just easier.
This recipe originally called for large corn muffins, but I adapted it for mini’s so they come out less dry. The worst corn muffins are the ones you need to chase with water! These are moist and if you want to make them even better, add a bit of maple butter (maple syrup + softened butter) to the top.
Mini Cornbread Muffins
- 1-1/4 cups all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup, plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 2 tablespoons honey
- 3/4 cup whole milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- Preheat the oven to 350 degrees. Spray a muffin-tin very well with non-stick cooking spray or butter (don’t use liners or the muffins will stick to it).
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients. Whisk until just blended. Do not over mix; there will be some lumps.
- Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 10-12 minutes, or until the tops are set and golden. Cool the muffins for a few minutes in the pan, then serve warm. Enjoy!