Cornbread will forever be my favorite bread in a bread basket. I mean, it’s basically cake that you can slather with butter with every bite.
Luckily I have a crop of people in my family who, too, appreciate the enticing sweet-savory flavor of cornbread. My people.
While I’m all about a big batch of Gluten Free Buttermilk Cornbread for any occasion, there’s something so perfect about these two-bite mini muffins. They’re bite-sized, they’re simple to make, and they’re perfect for pretty much any occasion, from holiday to weekday snacking!
Why You’ll Love these Mini Cornbread Muffins
Adorably Bite-Sized. Mini cornbread muffins are a perfectly bite-sized treat, making them incredibly convenient and satisfying. Their fun size allows for easy snacking or as a side dish for anything from soups, stews, barbecues, or chili.
Sweet and Savory. Mini cornbread muffins strike the perfect balance between sweet and savory. The cornmeal’s natural sweetness and the addition of ingredients like coconut sugar and agave nectar create a sweetness that contrasts beautifully with the savory notes of butter, corn, and salt.
So Fluffy & Moist. The crispy exterior and tender interior provide a satisfying contrast with every bite. The moisture from ingredients like cream, eggs, and melted butter keep the muffins soft and moist.
Ingredients for Mini Cornbread Muffins
Heavy cream is rich in fat, which adds moisture and tenderness to the cornbread muffins. It also contributes to a creamy texture and can enhance the overall flavor profile of the muffins.
Salted butter adds a rich and savory flavor to the muffins and contributes to the tender texture. The salt content helps balance the sweetness from other ingredients like coconut sugar and agave nectar, creating a well-rounded muffin.
Coconut sugar is a natural sweetener that adds a slightly caramel-like flavor to the muffins. Its sweetness complements the cornmeal and provides a more complex sweetness to the muffins. If you don’t have coconut sugar you can use brown sugar instead.
Agave nectar is a liquid sweetener derived from the agave plant. It is often chosen as an alternative to refined sugars due to its lower glycemic index and potential to impart sweetness without causing rapid blood sugar spikes. Agave nectar also adds a subtle honey-like flavor to the muffins. If you don’t want to use agave nectar, honey or maple syrup are great options!
Eggs play a crucial role in binding the ingredients together and providing structure to the muffins. They also contribute to the muffins’ moisture and tenderness while adding richness and a slight rise during baking.
Cornmeal is the main ingredient in cornbread muffins and provides their distinct corn flavor and texture. It contributes to the muffins’ slightly gritty yet satisfying texture.
Blanched Almond Flour
Almond flour is high in fat, which contributes to the moisture and tenderness of of these muffins. In cornbread muffins, almond flour helps create a soft and moist texture that contrasts with the slightly gritty texture of cornmeal.
Oat flour contributes to the overall fluffy texture and contrasts nicely with the cornmeal.
Baking powder will help the muffins rise and become fluffy during baking. It creates air pockets in the batter, resulting in a light and airy texture.
Salt enhances the overall flavor of the muffins by balancing the sweetness and highlighting other flavors. It’s a crucial ingredient that helps bring out the full taste profile of the cornbread muffins.
How to Make Mini Cornbread Muffins
Whisking the Wet Ingredients
In a large bowl, start by whisking together the heavy cream, with the melted salted butter, coconut sugar, agave nectar, and eggs.
Combining Dry Ingredients
Once the wet ingredients are well-mixed, it’s time to add the dry ingredients. Add the cornmeal, blanched almond flour, oat flour, baking powder, and salt to the bowl with the wet ingredients and whisk until combined.
Scooping the Batter
Prepare a mini muffin pan by lining it with parchment paper liners. Use a scoop or spoon to evenly distribute the batter into the muffin cups.
Bake the Muffins
Place the muffin pan in a preheated oven and bake for about 15 minutes. Keep an eye on the muffins as they bake. The tops should become puffed and slightly golden, and the centers should be set. Insert a toothpick into the center of a muffin—if it comes out with a few moist crumbs, the muffins are ready.
Cooling and Finishing Touches
After baking, remove the muffin pan from the oven and allow the muffins to cool in the pan for about 5 minutes. This resting time helps the muffins set further and makes them easier to handle. Then, carefully transfer the muffins to a cooling rack. This prevents the bottoms from becoming soggy due to trapped steam. As a final touch, sprinkle a flaky salt over the tops of the muffins and drizzle honey over the muffins for an extra touch of sweetness.
Tips for Success
Use Parchment Paper Liners. I’m a big fan of using liners in my muffin tins. Parchment paper liners create a barrier between the muffin batter and the pan, preventing the muffins from sticking to the sides. The non-stick nature of parchment paper liners allows the muffins to release effortlessly and preserves their shape and texture. Plus it allows for minimal cleanup! There’s no need to scrub the muffin pan after baking, as the liners contain any batter spillage. I suggest allowing the muffins to cool before peeling back the muffin liner to prevent it from sticking to the muffin.
Use a Cookie Scoop to Divide the Batter. I love my cookie scooper to help me divide the batter between the muffin cups. A cookie scoop ensures that each muffin cup receives an equal amount of batter, resulting in uniform-sized muffins. Cookie scoops offer control over the amount of batter you’re using, helping you achieve the desired muffin size and avoiding overfilling.
Drizzle with Honey and Sprinkle with Flakey Salt. Drizzling honey and sprinkling flaky salt over the muffins can enhance their sweet and savory flavor profile.
Variations to Try
Cheesy Cornbread Muffins
Fold in grated cheddar or pepper jack cheese into the batter before baking. Top each muffin with a sprinkle of cheese before baking for a cheesy crust.
Jalapeno Cornbread Muffins
Add finely diced fresh or pickled jalapenos to the batter for a spicy kick. Mix in a handful of grated cheddar cheese along with the jalapenos for a flavorful combination.
Bacon and Chive Cornbread Muffins
Fold in crumbled cooked bacon and finely chopped fresh chives for a savory and aromatic twist. Sprinkle extra bacon bits and chives on top before baking.
Honey Butter Cornbread Muffins
Create a pocket of honey butter by placing a small cube of softened butter mixed with a touch of honey in the center of each muffin cup before adding the batter.
Blueberry Cornbread Muffins
Gently fold in fresh or frozen blueberries to the batter for bursts of fruity sweetness. Optionally, you can add a lemon zest to complement the blueberry flavor.
Maple Pecan Cornbread Muffins
Incorporate chopped toasted pecans into the batter for crunch and nutty flavor. Drizzle the tops of the muffins with maple syrup before baking for a subtle sweetness.
Sun-Dried Tomato and Feta Cornbread Muffins:
Stir in chopped sun-dried tomatoes and crumbled feta cheese for a Mediterranean-inspired twist.
How to Store Leftover Mini Cornbread Muffins
Cool Completely: Allow the cornbread muffins to cool completely before storing them. This prevents excess moisture from forming inside the storage container.
Wrap or Cover: Once the muffins have cooled, place them in an airtight container to prevent air from getting in and moisture from getting out. You can layer the muffins with parchment paper to prevent sticking if you stack them.
Room Temperature Storage: If you plan to consume the muffins within 1-2 days, storing them at room temperature is generally fine. However, if the weather is very humid, it’s better to refrigerate them.
Refrigeration: If you’re keeping the muffins for more than a couple of days, especially in warmer or humid conditions, refrigeration is a better option. Place the wrapped or containerized muffins in the fridge. Make sure to bring them to room temperature before enjoying to restore their best texture.
Freezing (Long-Term Storage): For longer storage, consider freezing the muffins. Wrap each muffin individually in plastic wrap and then place them in an airtight container or a zip-top freezer bag. Frozen muffins can last for several months. To thaw, place them in the fridge overnight or warm them in the microwave for a short time.
Reheat Before Serving: When you’re ready to enjoy the muffins, reheat them slightly for the best taste and texture. You can warm them in the oven, toaster oven, or microwave. If reheating from the freezer, let them thaw in the fridge first before reheating.
- 1 cup heavy cream
- 1/2 cup salted butter, melted
- 1/4 cup coconut sugar
- 1/4 cup agave nectar
- 2 eggs
- 1 cup cornmeal
- 1/2 cup blanched almond flour
- 2 tablespoons oat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- flakey salt and honey for topping
- Preheat oven to 350F.
- In a large bowl, whisk together the cream, melted butter, coconut sugar, agave nectar, and eggs.
- Add the corneal, almond flour, oat flour, baking powder, and salt. Whisk again until combined.
- Line a mini muffin pan parchment paper liners or spray with non-stick spray. Scoop the batter into the muffin cups.
- Bake for 15 minutes until the tops are puffed up and center is set. Allow the muffins to cool in the pan for about 5 minutes before transferring to a cooling rack.
- Sprinkle the tops of the muffins with flakey salt and drizzle with honey.
- Serving Size: 1 muffin
- Calories: 71
- Sugar: 3.2g
- Sodium: 90mg
- Fat: 4.8g
- Saturated Fat: 2.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6.5g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg