Mini Cornbread Muffins with Jalapeños
Our Mini Cornbread Muffins with Jalapeños are the perfect blend of sweet and spicy, and guess what? They’re bite-sized! Whether you’re hosting a dinner party or looking for the perfect side for your soup, these little cornbread mini muffins are here to save the day. Use our easy jalapeño cornbread recipe to make these mini corn muffins in a mini muffin tin.
Meet the mini corn muffins of your dreams. Get swept away by the delightful flavors of these Mini Cornbread Muffins, made irresistibly tasty with a dash of fresh jalapeños. We are in love with these cornbread mini muffins with jalapeños here at the ranch. These are great especially during the winter months when we serve them with soups and stews. Don’t you agree that mini muffins taste better than regular size?
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
Mini Cornbread Muffins, made irresistibly tasty with a dash of fresh jalapeños. Create perfectly-sized, scrumptious muffins using a mini muffin tin. Whether you’re hosting a dinner party or just enjoying a cozy winter evening , these muffins will be your new go-to. With the additional option to freeze leftover muffins, you’re in for hassle-free, delicious treats all winter long.
Cornbread Mini Muffins Recipe:
Ingredients:
- 1 cup flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 2-3 fresh jalapeños, diced (optional)
Equipment:
- Mixing Bowls
- Measuring cups and spoons
- Mini muffin tin
🥣 Recipe Tips
- Boost moisture and flavor with buttermilk
Replace the 1 cup of milk with buttermilk for a tangier, more tender crumb. The acidity also reacts with the baking powder for better rise in these bite-sized muffins. - Prevent sticking and add crisp edges
Instead of just spraying the mini muffin tin with cooking spray, lightly grease each cup with melted butter using a pastry brush. This creates extra-crispy, golden edges—the best part of cornbread! - Control the heat with jalapeño prep
For even spice distribution without overwhelming heat, remove the seeds and membranes from 2 jalapeños before dicing. For milder muffins, use just 1 jalapeño or roast it first to mellow the flavor.
How to make mini jalapeño cornbread muffins:
Instructions:
- Heat your oven to 400° F and spray a mini muffin tin with a cooking spray like Pam.
- In a medium bowl, add flour, cornmeal, sugar, baking powder and salt. Mix well
- If using jalapeños, stir in diced fresh jalapeños
- Add eggs and milk and beat well
- Fill the muffin tins about ¾ full and bake for 10-12 minutes
Compared to a quarter, aren’t they just the cutest little guys? Everyone can take 2 or 3 of these without the danger of running out. And I do believe they taste better, maybe it’s because of all the crust on each mini muffin. I always did like the corners of the cornbread the best.
Or if you wish to shake it up a little or should I say spice it up a little, then add a couple diced jalapeños. You could also make two batches, one with jalapeños and one without, if you have more than one cup of cornmeal. Compared to how long I cook cornbread to how long I cook mini cornbread muffins, I have also saved some time.
Serve them warm with:
- Hearty soups or stews (chili, potato soup, or beef stew)
- Honey butter or jalapeño jelly for a sweet-heat kick
- BBQ pulled pork or brisket for a Texas twist
You can freeze the extras—they reheat in minutes and taste just-baked. Double the recipe to freeze to enjoy all winter.
Freeze Mini Cornbread Muffins with Jalapeños
- Cool completely Let the muffins cool to room temperature in the tin for 10 minutes, then transfer to a wire rack. Freezing warm muffins creates condensation → soggy or icy muffins.
- Flash-freeze for easy grabbing Place cooled muffins in a single layer on a parchment-lined baking sheet. Freeze 1–2 hours until solid. This prevents them from sticking together.
- Store airtight Transfer frozen muffins to a freezer-safe zip-top bag or airtight container. Label with the date. They’ll keep up to 3 months.
- Reheat from frozen
- Microwave: 15–20 seconds per muffin (wrap in a damp paper towel for softness).
- Oven: 350°F for 5–7 minutes (place frozen muffins on a baking sheet).
- Toaster oven: 3–4 minutes at 325°F for crisp edges.
These Mini Cornbread Muffins with Jalapeños come together in under 25 minutes and will fill your kitchen with that irresistible sweet-spicy aroma. Bite-sized, golden, and perfectly crusty on the outside with a tender crumb, they will be your go-to recipe.
Other bread recipes
- No Knead Dinner Rolls
- Mexican Cornbread
- Flakiest Homemade Croissants
- Authentic sourdough crusty Bread
🥣 Recipe
Equipment
Ingredients
- 1 cup flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 2-3 fresh jalapeños diced (optional)
Instructions
- Heat oven to 400 degrees.
- In a medium bowl, add flour, cornmeal, sugar, baking powder, and salt and mix
- If using jalapeños, stir in diced fresh jalapeños,
- Add eggs and milk, mix very well
- Fill your mini muffin tin cups about 3/4 full and bake for 10-12 minutes
Notes
Nutrition
Click HERE to save this mini jalapeño cornbread recipe to Pinterest
