Mini Cornbread Muffins – only 140 Calories!

Mini Cornbread Muffins are the perfect little treat. Great for breakfast, to enjoy as a small dessert or add it to lunch boxes. Only 140 calories per muffin!

We love quick and east snacks and treats and we are excited to add more to our collection here. We have recently shared the Perfect Snickerdoodle Muffins and if you are looking for a savory snack, check out these Pizza Roll Ups.

Cornbread Muffins

Cornbread Muffins

Cornbread Muffins are light, fluffy and the perfect sweet treat or snack. The muffins are incredibly easy to make with easy to find ingredients, store well and also freeze well.

MY LATEST VIDEOS

At only 140 calories per muffin, they can be served for breakfast, added to lunch boxes, and even served on the side of savory side dishes, if you like the combo of sweet and savory. They would be perfect of the side of some Ground Beef and Cabbage.

What ingredients are in a Cornbread Muffins?

  • All-purpose flour
  • Cornmeal
  • Baking powder
  • Salt
  • White sugar
  • Butter
  • Sour cream
  • Canola oil
  • Eggs
  • 1 cup whole milk

Follow 30 Minutes Meals on Pinterest for more great recipes!

Cornbread Muffins

How do you make Cornbread Muffins?

  1. Preheat oven to 350 degrees F.
  2. Line a 24-count mini muffin pan with mini-muffin paper cups. Set aside.
  3. In a large bowl, combine flour, cornmeal, baking powder, and salt.
  4. In a separate bowl, cream together sugar and butter with a mixer until light and fluffy.
  5. With the mixer on low speed, add the beaten eggs, oil and sour cream, beating until well combined, careful not to over-beat. Stop to scrape the sides and bottom of the bowl.
  6. Slowly add the dry ingredients to the creamed sugar and butter, alternating with the milk. Beat on low until fully combined. Your batter should be fluffy and sticky.
  7. Spoon mixture into the prepared muffin tins.
  8. Bake in the preheated oven for 18-20 minutes. A toothpick inserted in the middle of the muffins should come out clean or with just a few moist crumbs, but not raw batter.
  9. Serve muffins warm or room temperature.

How do you make Cornbread Muffins fluffy?

First, it is very important to use room temperature ingredients, in result, they will combine better and cook uniformly. Also, equally important is to not over-beat the ingredients. Make sure you combine the dry ingredients first, and add them gradually and slowly to the cream and sugar mixture.

How do you make Cornbread Muffins moist?

Adding sour cream or full fat plain yogurt will add extra moisture to the muffins and make them melt in your mouth.

Cornbread Muffins

How do you store Cornbread Muffins?

Mini Cornbread Muffins store well at room temperature for up to three days in a sealed plastic bag or closed container.

How do you freeze Cornbread Muffins?

  • Wrap muffins in heavy foil or place in freezer bags. Freeze for up to three months.
  • For either method, allow the muffins to cool completely before sealing them in a bag.

REHEATING INSTRUCTIONS:

To reheat the muffins, wrap the frozen muffins in heavy foil and place in the oven for 12-15 minutes at 300F. Do not thaw the muffins before reheating.

5 from 5 votes
Cornbread Muffins
Mini Cornbread Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Mini Cornbread Muffins are the perfect little treat. Great for breakfast, to enjoy as a small dessert or add it to lunch boxes. Ready in just 30 minutes and only 140 calories per muffin!

Course: Breakfast
Cuisine: American
Keyword: Cornbread Muffins
Servings: 24 mini muffins
Calories: 140 kcal
Author: Catalina Castravet
Ingredients
  • 1 2/3 cup  unbleached all-purpose flour
  • 2/3 cup stoneground cornmeal
  • 1 1/2 tablespoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup  white sugar
  • 1/4 cup unsalted butter softened to room temperature
  • 1/4 cup sour cream room temperature
  • 2 tablespoons  canola oil
  • 2 large eggs lightly beaten
  • 1 cup whole milk room temperature
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a 24-count mini muffin pan with mini-muffin paper cups. Or a 12-count regular muffins tin. Set aside.

  3. In a large bowl, combine flour, cornmeal, baking powder, and salt. Stir to combine and set aside.

  4. In a separate bowl, cream together sugar and butter with a mixer until light and fluffy.
  5. With the mixer on low speed, add the beaten eggs, oil and sour cream, beating until well combined, careful not to over-beat. Stop to scrape the sides and bottom of the bowl.
  6. Slowly add the dry ingredients to the creamed sugar and butter, alternating with the milk. Beat on low until fully combined. Your batter should be fluffy and sticky.
  7. Spoon mixture into the prepared muffin tins.
  8. Bake in the preheated oven for 15-18 minutes for mini muffins and 20-23 for regular muffins. A toothpick inserted in the middle of the muffins should come out clean or with just a few moist crumbs, but not raw batter.

  9. Serve muffins warm or room temperature.
Nutrition Facts
Mini Cornbread Muffins
Amount Per Serving
Calories 140 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 20mg 7%
Sodium 37mg 2%
Potassium 129mg 4%
Total Carbohydrates 21g 7%
Sugars 5g
Protein 2g 4%
Vitamin A 2.2%
Calcium 5.2%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.
Mini Cornbread Muffins

7 Comments

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.