These mini maple cornbread muffins are sweetened with a little maple syrup with an added burst of sweetness from corn kernels. They are perfect to serve for lunch or a midday snack!
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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!
WHAT YOU’LL NEED
Here is what you’ll need to make these mini maple 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!
- Corn Kernels: Optional add-in for a little added texture and 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.
PROCESS
- Add the dry ingredients to a bowl and mix until combined.
- 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.
- Gently fold in the corn kernels until incorporated.
- Pour the batter into a mini muffin pan.
- Bake for 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!
SUBSTITUTIONS
- 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.
RECIPE NOTES
- This recipe makes 20 mini muffins or 8 mini loaves. 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.
- These muffins are not that sweet because of the small amount of maple syrup that is used. 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.
Here are some other bite-size lunch recipes that you may like!
Maple Corn Muffins (Double Corn Mini 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 tbsp maple syrup
- ½ cup corn kernels (optional)
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.
- Gently mix in the whole kernel corn until incorporated.
- Pour the batter into a mini muffin pan.
- Bake for 13-15 minutes, or until a toothpick comes out clean.
Notes
- This recipe makes 20 mini muffins or 8 mini loaves. 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.
- These muffins are not that sweet because of the small amount of maple syrup that is used. 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.
Made mini ones for my baby and regular size ones for my husband and father in law. They love cornbread so these muffins are a new favourite! I will probably invest in some silicone muffin trays though because the sides of the muffins came out pretty dark with a greased muffin tin. Still taste awesome though!
I’m so happy to hear that you all enjoyed these muffins! The silicone trays are definitely a game changer with baking! Thank you for sharing your great feedback, Celia!😊
Had some cornmeal going out of date and made a batch of these to use it up, what a great recipe!! Came out a treat and my little one loves them too!
I’m so happy to hear that you enjoyed these muffins! Thanks for sharing your great review, Rebecca😊
Can you use box cornbread like jiffy?
Hi! I haven’t tried using a box cornbread mix but those mixes usually contain sugar and other ingredients within them, so I’m not sure how they would work combined with these other ingredients.
What options do I have to replace maple syrup in this recipe?
You can use honey (if serving to a toddler over the age of 1) or something like date syrup! You can also reduce the amount of maple syrup to reduce the sweetness.