SWEET CORNBREAD MINI MUFFINS
Sweet cornbread mini muffins is a recipe you will make over and over. I have never been a fan of sweet cornbread but these sweet cornbread muffins are delicious. Serve them with pulled pork barbecue, ribs on the grill, soup or just about any meal and your guests will keep coming back for more. They keep well for several days in a cool place and you can freeze them. You could make half this recipe, too. They are wonderful slathered with butter and your favorite jams and jellies. I can eat these little muffins like eating candy for a snack. Be sure and check out all the other cornbread recipes on our site!
Sweet cornbread muffins Ingredients Needed:
Yellow cornmeal
All-purpose flour
Salt
Baking powder
White granulated sugar
Eggs
Milk
Honey
Butter
We love these delicious muffins with barbecue. They just go together with a great summer meal! Coleslaw, macaroni salad, pulled pork and sweet cornbread muffins. So good!
RECIPE FEEDBACK- “Didn’t want to make a cast iron full of cornbread this times. I loved these little bites. I usually only have almond milk on hand which doesn’t have much fat so I added some heavy cream. They were perfect out of the oven. Thank you!” – Colleen
“Made this as side for our lobster boil. Everyone enjoyed these as much as the lobster! Great recipe! The recipe as is yielded 48 mini-muffins for us. Thank you!” – Jason
Full recipe in recipe card below.
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Sweet Cornbread Mini Muffins
Ingredients
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup white granulated sugar
- 2 eggs
- 1 cup milk
- 1/4 cup honey
- 2 tablespoons butter melted
Instructions
- Whisk together the cornmeal, flour, salt, baking powder and sugar in a large bowl.
- Add eggs, milk, honey and butter. Mix well with spoon.
- Spray a mini muffin pan with cooking spray. Fill cups 1/2 to 3/4 full with batter.
- Bake in preheated 400 degree oven for 12 to 15 minutes until brown on top and centers test done.
Notes
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So good. And easy! Made batter ahead and topped with a slice of jalapeño on half. Fun!
YAY!! So glad they were a hit for you.
Great recipe! They were moist with just the right amount of sweetness. I made them to go with chili at cook-off. They were a big hit!
Could I make the batter at night and bake in the morning?
Sure.
I have tried several recipes from online over the past week. I am in charge of cornbread muffins for thanksgiving this year 2021. These by far were the best!
Didn’t want to make a cast iron full of cornbread this times. I loved these little bites. I usually only have almond milk on hand which doesn’t have much fat so I added some heavy cream. They were perfect out of the oven. Thank you!
So easy! And delicious.
Made this as side for our lobster boil. Everyone enjoyed these as much as the lobster! Great recipe! The recipe as is yielded 48 mini-muffins for us. Thank you!
We love these too! So glad they were a hit.
I made this as my contribution to the teacher appreciation “chili luncheon” for my wife and her colleagues. I opted to make mini muffins, and I doubled the recipe. A double recipe yielded about 70 mini muffins (measured at 1 Tbsp batter per muffin). But I ate a couple straight out of the oven, so I got a few less!
I was concerned about the “watery” batter, as well as the high heat/short cook time. (I baked in my convection oven, and it converted the temp.) But Holy Heck! These came out perfect, to the minute! 12 minutes and done.
Moist, tender, sweet, and great texture from the higher cornmeal to flour ratio. I prefer the “crunch” of the cornmeal vs. the “Jiffy mix” style of cornbread. But then again, I’m the only Yankee to enjoy corn meal mush and corn cakes!
Great recipe…THANK YOU!
Thank you for the kind comment!! We’re thrilled they worked out so well for you. They are one of our favorite recipes.