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, especially during the winter months when we serve them with soups and stews.
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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. Get baking and have your house smelling like home in no time
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
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. Or if you are not cooking for guests, the leftovers can be frozen and pulled out of the freezer all winter long to have with soups and stews.
Other bread recipes
- No Knead Dinner Rolls
- Mexican Cornbread
- Flakiest Homemade Croissants
- Authentic sourdough crusty Bread
Click HERE to save this mini jalapeño cornbread recipe to Pinterest
Mini Cornbread Muffins with or without Jalapeños
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
