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Home Page » Food » Baking Recipes » Cakes » Muffins » Mini Cornbread Muffins

Mini Cornbread Muffins

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Mini Cornbread Muffins

Ingredients

Makes 4 dozen

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for tins
  • 3/4 cup nonfat buttermilk
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 cup plus 2 tablespoons fresh or thawed frozen corn kernels

Directions

  1. Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter; set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.
  2. Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.
From Martha Stewart Living, July 2006

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