Description
These mini cornbread muffins with honey and dill are soft, moist, and bursting with flavor. Made in a single bowl with simple ingredients like cornmeal, buttermilk, corn kernels, and fresh dill, these quick-to-make muffins offer a delightful blend of sweetness and herbaceous notes. Perfect as a side dish or snack, they are enhanced by an optional honey butter that adds a creamy, sweet finish.
Ingredients
Mini Cornbread Muffins
- 1 cup (159 grams) cornmeal
- 1 cup (125 grams) all-purpose flour
- 1 Tablespoon (12 grams) baking powder
- 1 teaspoon (6 grams) fine sea salt
- 1 cup (240 grams) buttermilk, room temperature
- ⅓ cup (73 grams) vegetable oil
- ¼ cup (85 grams) honey
- 1 large egg, lightly beaten
- ½ cup (75 grams) whole kernel corn (optional)
- 1 ½ Tablespoons (0.5 grams) finely chopped fresh dill (optional)
Honey Butter (optional)
- ½ cup (114 grams) unsalted butter, softened
- 3 Tablespoons (63 grams) honey
- ¼ teaspoon (1.5 grams) fine sea salt
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 400°F (204°C). Spray a mini muffin pan with cooking spray or line it with paper liners to prevent sticking, then set it aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and fine sea salt until evenly mixed.
- Add Wet Ingredients: Pour the buttermilk, vegetable oil, honey, and lightly beaten egg into the bowl with the dry ingredients. Stir gently until the mixture is just combined, ensuring not to overmix.
- Incorporate Optional Add-Ins: Fold in the whole kernel corn and finely chopped fresh dill, if using, distributing them evenly throughout the batter without over stirring.
- Fill Muffin Pan: Spoon the batter into the prepared muffin pan, filling each well approximately three-quarters full. Using a small cookie scoop or a tablespoon measuring spoon helps with even portions.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for about 10 minutes, or until the muffin tops are puffed up and golden brown.
- Cool Muffins: Remove the muffins from the oven and let them cool slightly in the pan. Allow them to cool completely before storing or serving.
- Prepare Honey Butter (Optional): In a medium mixing bowl, combine the softened unsalted butter, honey, and fine sea salt. Use the tines of a fork to blend the ingredients together until smooth and spreadable. Serve alongside the muffins for extra flavor.
Notes
- Do not overmix the batter as it can make the muffins dense.
- The corn kernels and dill are optional but add a pleasant texture and flavor balance.
- Use room temperature buttermilk and egg for best results.
- Mini muffin tins produce 20-24 muffins; for standard size muffins, expect about 6 muffins.
- Store muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- The honey butter can be refrigerated and softened before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
