Mini Cornbread Muffins with or without Jalapeños

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.

Course bread, Side Dish

Cuisine American, Southern, Southwestern

Keyword cornbread mini muffins, jalapeno cornbread recipe, Mini corn muffins, mini cornbread muffins

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 237kcal

Author Evelyn Osborn

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

Makes 24 mini muffins

Nutrition