Mini Cornbread Muffins From Scratch
Servings: 25 Mini Bites
Calories: 166kcal
These Mini Cornbread Muffins are my favorite BBQ side dish! The maple flavor takes them to another level making them irresistable.
Print Recipe
Equipment
Ingredients
- 2 Cups Fine or Medium Ground Yellow Corn Meal
- 2 Cups Flour
- 1½ Tsp. Baking Soda
- ½ Tsp. Baking Powder
- 1½ 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
- 1½ Cup Whole Milk
Instructions
- 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!
Notes
Tips*
Using coarse ground cornmeal is not recommend for these mini muffins.
Make these ahead and freeze them in layers in Tupperware!
Try serving with maple syrup drizzled over the top or serve it along side.
Nutrition
Serving: 0g | Calories: 166kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 226mg | Potassium: 116mg | Fiber: 2g | Sugar: 14g | Vitamin A: 97IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg