Description
These mini cornmeal muffins are crispy on the edges and tender inside, making for the perfect bite-sized snack that’s easy to make and even easier to enjoy.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour or gluten-free flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 1/3 cup honey or maple syrup
- 1 cup buttermilk or regular milk mixed with lemon juice or vinegar
- 2 large eggs, room temperature
- 1 cup cheddar cheese (optional)
- 1/2 cup jalapeños (optional)
- 1/4 cup chives or parsley (optional)
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Instructions
- 1. Preheat your oven to 400°F (200°C) and grease your mini muffin tin.
- 2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- 3. In another bowl, combine the melted butter, honey, buttermilk, and eggs, whisking until smooth.
- 4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Lumps are okay.
- 5. Fold in cheddar cheese, jalapeños, and chives or parsley if using.
- 6. Fill each mini muffin cup about 3/4 full with batter.
- 7. Bake for 12 to 15 minutes or until tops are golden brown and a toothpick comes out clean.
- 8. Allow to cool slightly in the tin, then gently remove and serve warm, optionally drizzling with honey.