Mini Cornbread Muffins with Honey & Dill
These quick and easy mini cornbread muffins are soft, moist, and absolutely delicious! Made in just one bowl with buttermilk, corn, and dill, this honey cornbread muffin recipe has the best texture and exceptional flavor.
Servings: 6
Calories: 373kcal
Equipment
- 1 Mini muffin pan
Ingredients
Mini Cornbread Muffins
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 cup buttermilk, room temperature
- ⅓ cup vegetable oil
- ¼ cup honey
- 1 large egg, lightly beaten
- ½ cup whole kernel corn (optional)
- 1 ½ Tablespoons finely chopped fresh dill (optional)
Honey Butter (optional)
- ½ cup unsalted butter, softened
- 3 Tablespoons honey
- ¼ teaspoon fine sea salt
Instructions
Mini Cornbread Muffins
- Preheat oven to 400°F. Spray a mini muffin pan with cooking spray (or line with paper liners) and set aside.
- In a large mixing bowl, add the cornmeal, flour, baking powder, and salt. Whisk to combine.
- Add the buttermilk, vegetable oil, honey, and egg to the bowl and stir until nearly combined.
- Add the corn kernels and dill to the bowl and stir until the batter is fully moistened and the add-ins are well distributed throughout the batter, being careful not to over mix the batter.
- Spoon the batter into the muffin pan so that each well is ¾ full. A small cookie scoop or 1 Tablespoon measuring spoon are great for scooping the muffin batter.
- Bake the muffins for 10 minutes, or until the tops are puffed and golden brown. Let the muffins cool slightly before eating and let them cool completely before storing.
Honey Butter
- Add all three ingredients to a medium mixing bowl and combine using the tines of a fork.
Notes
Storage: Store completely cooled cornbread muffins at room temperature in a sealed (but not airtight) container on the counter. I use a plastic bread box, which allows a bit of air around the bread to keep it from becoming overly moist but not so much air that the bread dries out. If you don't own a bread box you could also put them in a food storage container and simply place the lid on top without sealing the lid on.
Honey butter can be stored in a sealed jar in the fridge for up to one month.
Freezing: Cornbread muffins can be frozen, sealed in an airtight container, for up to 3 months. Defrost at room temperature before enjoying.
If baking 6 standard-sized muffins, bake for approximately 14 minutes.
Nutrition
Calories: 373kcal | Carbohydrates: 51g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 674mg | Potassium: 195mg | Fiber: 3g | Sugar: 14g | Vitamin A: 113IU | Vitamin C: 0.4mg | Calcium: 174mg | Iron: 2mg
