Is it just me or is everything better when it’s miniaturized? Regular sized corn muffins are great too, but miniaturize them and you definitely have a hit on your hands. Especially when they’re studded with real corn and then slathered with jalapeño butter and bacon jam.
These corn muffins are a just a bit sweet and a lot tasty. They’re the stand-ins for the scone tier in afternoon beer. Typically afternoon tea comes with freshly baked scones served with clotted cream and jam. These tiny corn muffins were solid, but I still have to admit, I’m a slave to scones, clotted cream and jam.
I am corny, I am moist: I AM MINI CORN MUFFIN!
Mini Corn Muffin Recipe from Smitten Kitchen
yield: 10 mini muffins
- 1/4 cup all purpose flour
- 1/4 cup cornmeal
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- pinch baking soda
- pinch salt
- 1/4 cup butter milk
- 3/4 tablespoon butter, melted and cooled
- 3/4 tablespoons canola oil
- 1/2 egg*
- 1/4 cup corn kernels (I used canned)
Preheat your oven to 400 F. Butter 10-12 molds of a mini muffin pan or line with papers.
In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, soda, and salt. In another bowl, or container of your choice, whisk together the wet ingredients: buttermilk, butter, oil, egg. Add the liquid ingredients to the dry and stir to blend. Don’t stir too vigorously, you don’t want to over mix. Stir in the corn and divide the batter evenly among the cups.
Bake for 12 minutes or until the tops are slightly golden and a toothpick comes out clean. Transfer to a rack and cool before enjoying.
*I often bake with half eggs since I’m usually just baking for 2. For half an egg, gently beat, weigh and then divide by 2. Save the other half of your egg for your next baked creation. Alternately, half an egg is about 4 teaspoons.