These Sweet Moist Mini Cornbread Muffins are so tasty. The maple flavor takes them to another level turning these muffins into the perfect breakfast treat or side at your next BBQ!
Are you team savory or team sweet?
I'm of course, talking about cornbread! Some people love a savory cornbread with jalapenos or cheese. On the other hand, some prefer a slightly sweet cornbread with sugar, honey or, in this case, maple syrup!
I am obviously on team SWEET!
I just love the flavor combination of cornbread and maple. It's just like eating corn muffins with syrupy pancakes on the side. So you could totally serve these for breakfast with your coffee OR pair them with a delicious savory BBQ like ribs.
Baking your mini muffins
You have a couple different options...
- You can bake them in mini muffins tins like I did in this recipe. If you do NOT have a mini muffin tin, see option #2.
- You can bake these in larger muffin tins! Just know you will need to bake them longer!
- You can bake your cornbread in a brownie pan or any rectangular baking pan. Nothing too large. I would aim for a 9 x 9, 11 x 7 or 9 x 13 pan.. Then you can cut your cornbread into bite sized squares.
Tip* Brush these bites with a mixture of melted butter and maple syrup right when they come out of the oven for an extra sweet, decadently moist cornbread.
Other recipes you may like:
Sweet Mini Cornbread Muffins
- 2 Cup Stone Ground Yellow Corn Meal
- 2 Cup Flour
- 1 ½ Tsp. Baking Soda
- ½ Tsp. Baking Powder
- 1 ½ Tsp. Salt
- ½ Tsp. Cinnamon
- 1 Cup Brown Sugar
- 2 Sticks (8 oz.) Butter (room temperature)
- 3 Large Eggs
- ½ Cup Pure Maple Syrup
- ⅔ Cup Sour Cream
- 1 ½ Cup Whole Milk
- Mini Muffin Tin
- Add all dry ingredients, except sugar, to a large bowl and mix.
- In a mixer, cream the butter and sugar together on high for 1 minute.
- Turn down to medium speed and add eggs one at a time followed by the rest of the wet ingredients. Scrape down the sides with rubber spatula as you mix.
- Slowly add the dry ingredients until fully incorporated.
- Grease muffin tins and use a small spoon or mini ice cream scoop to fill each tin about ¾ of the way up.
- Bake at 350 degrees F for 10 minutes on the middle to top rack or until middle comes out clean with a toothpick.
- Brush some extra maple syrup onto the tops of each hot muffin while still in the tin.
- When slightly cooled, turn muffin tin upside down onto counter and shake. Muffins should pop out. Hit the edge of the tin on counter to shake them out if needed.
- Serve with butter or as is. Freeze if saving for later!