Mini Cornbread Muffins
on Mar 11, 2022, Updated May 27, 2025
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These mini cornbread muffins are soft and sweetened with a little maple syrup. They are perfect to serve for lunch or a midday snack!
Cornbread is such a warm, comforting food, and making it into little mini-sized muffins is perfect for little hands. Fold some corn kernels into the batter for a little extra natural sweetness, or bake them plain for a fun lunch or side!
Table of Contents
What You’ll Need
Here is what you’ll need to make these mini cornbread muffins:
- Flour: I used all-purpose flour for these muffins for the best texture.
- Cornmeal: The main ingredient to give these muffins that authentic “corn” taste!
- Milk: I used whole milk in this recipe, but dairy-free alternatives work as well.
- Egg: Used as a binder to hold the muffins together.
- Oil: I used extra light-tasting olive oil, but any mild-tasting oil works as well.
- Maple Syrup: For subtle added sweetness to the corn muffins.
- Baking Powder: Leavening agent to help the muffins rise.
- Salt: Used to balance the flavors in the muffins.
- Corn Kernels: Optional add-in for a little added texture and taste.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Corn Kernels: The corn kernels add a little texture and subtle sweetness to the muffins, but they can be omitted or replaced with another vegetable.
- Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
- Milk: The milk may be replaced with a dairy-free alternative, such as coconut milk or oat milk.
- Salt: The salt is an optional ingredient and may be omitted. I find that including it helps preserve the freshness of the muffins at room temperature, but it is not needed.
- Oil: The oil may be replaced with equal parts melted butter.
Step-By-Step Instructions
Step 1: Add the dry ingredients to a bowl and mix until combined (Image 1).
Step 2: Whisk the wet ingredients in a separate bowl until combined (Image 2).
Step 3: Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (Images 3 & 4). Fold in any desired add-ins like corn kernels or blueberries (Image 5). Do not overmix.
Step 4: Pour 1 tablespoon of batter into each cup of a silicone mini muffin pan (Image 6). If using a metal mini muffin pan, make sure to grease the pan beforehand.
Step 5: Bake for 13 to 15 minutes, or until a toothpick comes out clean.
Storage instructions
Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!
Tips For Success
- This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- Be careful not to overmix the batter. Overmixing may result in dense corn muffins.
- Feel free to adjust the amount of maple syrup used if you prefer a sweeter muffin.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. You can also make them into mini loaves using a silicone mini loaf pan. If using a non-silicone pan, be sure to coat with a cooking spray beforehand.
Other Bite-sized Lunches You’ll Love!
Cheesy Carrot Bites
Broccoli Tots
Savory Vegetable Muffins
Broccoli and Cheese Bites
Mini Cornbread Muffins
Ingredients
- ½ cup all purpose flour
- ½ cup fine yellow cornmeal
- ½ tbsp baking powder
- ¼ tsp salt
- ½ cup milk
- 1 egg
- 2 tbsp oil
- 3 – 4 tbsp maple syrup
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Whisk the wet ingredients in a separate bowl until combined.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Do not overmix.
- Pour the batter into a mini muffin pan.
- Bake for 13-15 minutes, or until a toothpick comes out clean.
Notes
- This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
- Be careful not to overmix the batter. Overmixing may result in dense corn muffins.
- Feel free to adjust the amount of maple syrup used if you prefer a sweeter muffin.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. You can also make them into mini loaves using a silicone mini loaf pan. If using a non-silicone pan, be sure to coat with a cooking spray beforehand.
These came out delicious!
I’m so glad to hear that you enjoyed them!😊
Delicious!
I love them super tasty for the whole family. And sooo easy to make! I must say I love the pics for recipes!
I just screenshot the pics when grocery shopping so I make sure I have the general ingredients makes life very very easy
I’m so glad that you enjoyed these muffins and find the recipe photos helpful, Monique!😊