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Mini Cornbread Muffins

Delicious mini cornbread muffins that are perfect for any occasion, easy to make, and gluten-free.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: side, Snack
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal This is the star ingredient that gives the muffins their signature cornbread flavor.
  • 1 cup gluten-free all-purpose flour This ensures that the muffins are light and fluffy while being suitable for those with gluten sensitivities.
  • 1 tablespoon baking powder This helps the muffins rise, making them soft and airy.
  • 1/2 teaspoon salt A pinch of salt enhances the overall flavor of the muffins.
  • 1/4 cup granulated sugar This adds a touch of sweetness, balancing the savory notes of the cornmeal.
Wet Ingredients
  • 1 cup milk You can use either dairy or non-dairy milk, depending on your preference.
  • 1/4 cup vegetable oil This keeps the muffins moist and tender.
  • 2 large eggs Eggs provide structure and richness to the muffins.
  • 1/2 cup corn kernels Fresh, frozen, or canned corn adds a delightful burst of sweetness and texture.

Equipment

  • mini muffin tin

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Grease your mini muffin tin with vegetable oil or cooking spray.
  3. In a large mixing bowl, combine the cornmeal, gluten-free all-purpose flour, baking powder, salt, and granulated sugar. Mix thoroughly.
  4. In another bowl, whisk together the milk, vegetable oil, and eggs until fully combined.
  5. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  6. Fill each muffin cup about 2/3 full with the batter.
  7. Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
  8. Let the muffins cool for about 5 minutes before transferring to a wire rack.

Nutrition

Calories: 90kcalProtein: 2gSodium: 150mg

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