These mini corn muffins are lightly sweet from a little honey, soft in the middle, and just the right size for small hands. They bake in about 15 minutes, so they work on a school night next to soup or chili. They’re also easy to make a day ahead for a holiday table, when the oven gets crowded.
The batter comes together in two bowls, no mixer needed. A few lumps are fine.
Getting Kids Involved
- Younger kids: Whisk the cornmeal, flour, baking powder, baking soda, and salt together in the big bowl.
- Middle-grade kids: Crack the eggs, whisk the wet ingredients, then stir the two bowls together until just combined.
- Teens: Take on the whole batch, from preheating the oven to the toothpick test.
Meal Prep & Time Savers
- Mix ahead: Whisk the dry ingredients a few days early and keep them in a covered container. On baking day, you only need the wet ingredients.
- Store: Keep cooled muffins in an airtight container for up to 2 days, and warm them briefly before serving.
- Freeze: Freeze cooled muffins in a freezer bag for up to 2 months. Warm them straight from frozen in a low oven.
- Double it: If you only have one mini muffin pan, bake in two rounds.
Pro Tips
- Stir just until the dry ingredients disappear. Overmixing makes the muffins tough.
- A small cookie scoop fills the cups quickly and evenly.
- Start checking at 12 minutes. Mini muffins can go from golden to dry fast.
- Serve warm, with butter or an extra drizzle of honey.
Substitutions & Dietary Considerations
- No buttermilk: Stir 1 ½ tablespoons of lemon juice or white vinegar into 1 ½ cups of milk and let it sit for 5 minutes.
- Honey-free: Use agave instead. Agave is also the pick if a baby under 12 months will be eating these, since honey isn’t recommended for babies.
- Dairy-free: Use unsweetened plant milk with the lemon juice trick above in place of buttermilk.
- Gluten-free: Swap the flour for a 1:1 gluten-free baking blend and use cornmeal labeled gluten-free.
- Regular muffin pan: The batter makes about 12 standard muffins. Bake a few minutes longer, and start checking at 15 minutes.
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Tiny Corn Muffins
Soft, golden, and just the right size, these Tiny Corn Muffins are an easy family favorite. They’re lightly sweet from honey and especially good warm with a little butter or an extra drizzle of honey.
- Total Time: 25 minutes
- Yield: 24 mini muffins
Ingredients
Scale
- 1 3/4 cups cornmeal
- 3/4 cup flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup honey or agave
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
Instructions
- Get the oven ready: Preheat the oven to 425°F. Lightly grease a 24-cup mini muffin pan.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the honey or agave, buttermilk, eggs, and vegetable oil until well combined.
- Bring it together: Pour the dry ingredients into the wet ingredients and whisk until just combined. Don’t worry if there are a few small lumps.
- Fill the pan: Divide the batter evenly among the 24 mini muffin cups.
- Bake: Bake for about 15 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the muffins cool slightly before serving.
Notes
- Don’t overmix: Stir just until the ingredients come together for tender muffins.
- Fill evenly: A small cookie scoop makes portioning the batter quick and easy.
- Make a batch ahead: These mini muffins are handy for breakfasts, snacks, and lunchboxes.
- Keep extras: Store cooled muffins in an airtight container and warm them briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: American
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