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This is a vertical image looking at a stack of three mini muffins from the side. The stack sits on a white surface with more mini muffins are blurred in the background. Honey is falling from the top of the image and drizzling on top of the stack. Recipe
GF Gluten-Free VG Vegetarian

Sweet Homestyle 25-Minute Mini Cornbread Muffins

Mini cornbread muffins are deliciously sweet and made in only 25 minutes. They’re a perfect holiday side or a tasty anytime snack!

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Prep: 10 minCook: 15 minTotal: 25 min
Servings: 36 mini muffins 1x

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, whisk together the cream, melted butter, coconut sugar, agave nectar, and eggs.
    This is an overhead horizontal image of a white scalloped bowl with melted butter, eggs, and cream in it. The bowl sits on a white square tiled counter.
  3. Add the corneal, almond flour, oat flour, baking powder, and salt. Whisk again until combined.
    This is an overhead horizontal image of a white scalloped edged bowl with raw batter in it. The bowl sits on a white square tiled counter. A silver whisk is in the bowl with the handle leaning against the side of the bowl pointing to the bottom right corner of the image.
  4. Line a mini muffin pan parchment paper liners or spray with non-stick spray. Scoop the batter into the muffin cups.
    This is an overhead horizontal image of a 24-cup mini muffin tin with white parchment paper muffin liners and raw cornbread batter in each cup. The muffin tin sits on a white square tiled surface.
  5. 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.
    This is an overhead horizontal image of a silver cooling rack with baked mini cornbread muffins on it. The mini muffins are topped with flakey salt. The cooling rack sits on a white square tiled surface.
  6. Sprinkle the tops of the muffins with flakey salt and drizzle with honey.
    This is an overhead vertical image of a pink glass plate with mini cornbread muffins with white muffin liners and flakey salt. The pink plate sits on a white square tiled surface with more mini muffins to the top left corner of the image.

Nutrition Info:

  • 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
© The Toasted Pine Nut

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