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.
