Corny Mini-Muffins

These mini cornbread muffins pack whole corn kernels right into the batter, so you get pops of juicy sweetness in every bite alongside the gritty crunch of yellow cornmeal. The small size means more surface area, which means more of those golden, crispy edges that everyone fights over.

Buttermilk is what makes these tender instead of crumbly. Its acidity reacts with the baking soda and powder for a good rise, while the fat keeps the crumb moist. The tang also balances the sweetness, keeping these from veering into cake territory.

The high oven temperature is intentional. It sets the outside quickly while the inside stays soft, giving you that contrast between a crunchy top and a tender center.

Pro Tips

• Grease the mini-muffin tins well. Cornbread batter sticks more than regular muffin batter because of the cornmeal’s texture.
• Don’t overmix. Stir the wet ingredients into the dry just until combined. Lumpy batter makes better muffins; overmixed batter turns them tough.
• Fill each cup about two-thirds full. They’ll dome up nicely without overflowing.
• These are best served warm, straight from the tin. They dry out faster than full-sized muffins because of their small size.

Variations

• Fold in diced jalapeños and shredded cheddar for a savory, spicy version.
• Add a tablespoon of honey to the wet ingredients for sweeter muffins.
• Swap the corn oil for melted bacon drippings for a smokier, richer flavor.