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Epicurious

Tiny Corn Muffins

By Catherine McCord

2.5

(4)

Image may contain Food Bread Cornbread Muffin and Dessert
Tiny Corn MuffinsCatherine McCord
Cooks' Note

This recipe was originally published on Weelicious as "Tiny Corn Muffins".

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 24 muffins

Ingredients

1 3/4 cup cornmeal
3/4 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey or agave
1 1/2 cup buttermilk
2 large eggs
1/4 cup vegetable oil

Preparation

  1. Step 1

    Preheat oven to 425 degrees.

    Step 2

    Mix the first 5 dry ingredients in a bowl.

    Step 3

    Whisk the remaining wet ingredients in a separate bowl until thoroughly combined.

    Step 4

    Pour the cornmeal mixture into the wet ingredients and thoroughly combine with a whisk.

    Step 5

    Pour into 24 greased mini muffin cups.

    Step 6

    Bake for 15 minutes or until a toothpick comes out clean when inserted inside.

    Step 7

    Cool and serve.

TagsMuffinPastriesAmericanCornmealFlourButtermilkDairySideBreakfastBrunchNut FreeQuickEasyBakingWeelicious

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