Mini Cornbread Muffins

4 dozen

A mini-muffin tin lets you turn out multiple crowd-pleasers with ease.


  • ½ cup (1 stick) unsalted butter, melted, plus more for tins

  • ¾ cup nonfat buttermilk

  • 2 large eggs

  • ½ cup sour cream

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • ½ cup packed light-brown sugar

  • 2 tablespoons baking powder

  • 1 teaspoon coarse salt

  • ¼ cup plus 2 tablespoons fresh or thawed frozen corn kernels


  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.

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