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Mini Buttermilk Corn Muffins

Mini Buttermilk Corn Muffins

Ingredients

  • Nonstick vegetable oil spray
  • 1/2 cup all purpose flour
  • 3 tablespoons yellow cornmeal
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon (generous) salt
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 1/4 cup fresh corn kernels (cut from 1 ear of corn)
  • 1 tablespoon chopped fresh dill

Recipe Preparation

  • Preheat oven to 400°F. Coat 16 mini muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, and salt in medium bowl. Whisk sour cream, buttermilk, and egg in another medium bowl. Whisk in melted butter. Stir in dry ingredients. Add corn kernels and dill; fold just to incorporate. Divide among prepared muffin cups (about generous 1 tablespoon per cup).

  • Bake mini muffins until puffed and brown around edges, 13 to 15 minutes (tops will not brown). Cool slightly. Remove muffins from pan. Serve slightly warm or at room temperature. do ahead Can be made 8 hours ahead. Let stand at room temperature.

Recipe by Adapted from Chino Farms, Rancho Santa Fe, California

Nutritional Content

One muffin contains the following: Calories (kcal) 55.3 %Calories from Fat 39.8 Fat (g) 2.4 Saturated Fat (g) 1.4 Cholesterol (mg) 19.7 Carbohydrates (g) 7.0 Dietary Fiber (g) 0.4 Total Sugars (g) 2.9 Net Carbs (g) 6.6 Protein (g) 1.2 Sodium (mg) 65.1Reviews Section

The Ultimate Healthy Cornbread Muffins


Every so often during my childhood, my mom, brother, and I went to a buffet-style salad restaurant for dinner. We usually planned our visits along with my brother’s best friend and her mom, so we ended up snagging a big booth for the five of us to sit together.

As fairly picky eaters, my brother and I rarely grabbed much from the salad bar line. We skipped past the pre-made salads and plain salad greens, put a scoop of plain cold pasta salad on our plates, and added a small amount of corn or carrots and crunchy croutons. But we always promised Mom that we’d grab a plate full of fruit in the back of the restaurant once we paid at the register at the end of the salad bar line!


In addition to the fruit, we also picked out a few things from the hot food bar, like the little rectangular slices of four-cheese pizza just 1” wide and 3” long (definitely our favorite!). One day while waiting for the kitchen to set out fresh slices, I grabbed a cornbread muffin, but I didn’t realize there were whole corn kernels hidden inside… So I picked out each little piece because I hated “bits” in my food back then (corn in cornbread, nuts in brownies, even onions in spaghetti sauce!), and I never reached for another one of those cornbread muffins again.

Then the very best part of every meal (for us kids!) was always dessert. We placed a warm brownie into a little bowl, topped it with lots of vanilla, chocolate, or swirled ice cream from the restaurant’s soft-serve machine, and showered that with sprinkles and crushed Oreo bits. Pure bliss to little kids!


When I recently drove past a shopping center in Southern California with the same restaurant chain, I smiled at all of the memories that came flooding back… And because I’m adult and not so picky about “bits” in my food, I decided to bake these Ultimate Healthy Cornbread Muffins , a more wholesome version of the ones from the restaurant!

These ultimate healthy cornbread muffins are just as moist and tender as the originals, even with no oil, refined flour or sugar, and they’re super simple to make. No mixer required—and almost as easy as a boxed mix! Even better, they’re just 116 calories!


Corn Dog Mini Muffins

Yield: 30 mini muffins

prep time: 15 minutes

cook time: 10 minutes

total time: 25 minutes

Everyone’s favorite corn dog made into the easiest mini muffins. Because everything tastes better in miniature size! 103.4 calories.

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/3 cup sugar
  • 2 large eggs
  • 6 beef franks, cut into 1-inch pieces

Directions:

  1. Preheat oven to 375 degrees F. Lightly coat a 24-cup mini muffin tin with nonstick spray set aside.
  2. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  3. Scoop 1 tablespoon batter into each cup and place 1 hot dog piece into the center. Place into oven and bake for 8-10 minutes, or until golden brown.
  4. Remove from oven and cool on a wire rack.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Blueberry Cornbread Mini-Muffins

Preheat oven to 400 degrees. Combine corn meal, flour, salt, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla extract, then stir in dried blueberries (you can use a little more or a little fewer if you'd like.)

Pour into a greased mini-muffin pan, trying to make sure blueberries stay evenly distributed. Bake for 10 minutes or so, or until golden brown.

To make the vanilla butter, combine the softened butter, the caviar from the vanilla bean, and the sugar. Stir until totally combined, then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

I made these little corn muffins just before my mom and sister arrived for a weekend visit a couple of weeks ago, and I almost wolfed them all down before they got here.

Here was the problem: the muffins themselves were divine: moist, distinctively corny, but with yummy blueberries peppered throughout. But as if that wasn&rsquot enough, I made a vanilla bean butter to spread on the little babies. It wasn&rsquot my fault! My soul made me do it. How could I be expected to practice restraint in the presence of such deliciousness?

The Cast of Characters: flour, cornmeal, shortening salt, sugar, buttermilk, milk, egg, baking powder, and baking soda. This is the basic skillet cornbread recipe I&rsquove used for years, which is heavy on the corn flavor and texture. I like corn muffins to have that cornbread texture, not a light and fluffy muffin texture.

Oh, and I added a little vanilla to give them a little flavor.

Oh, and I added a little sugar to give them a little sweetness.

Oh, and guess what else I added? Dried blueberries! They work so well in baked goods, because they don&rsquot bleed all over everything. And because of the moisture and the heat, they plump up and become tender and juicy.


Recipe Summary

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for tins
  • 3/4 cup nonfat buttermilk
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon coarse salt
  • 1/4 cup plus 2 tablespoons fresh or thawed frozen corn kernels

Preheat oven to 350 degrees. Brush cups of four 12-cup or two 24-cup mini muffin tins with melted butter set aside. Whisk buttermilk, eggs, and sour cream in a medium bowl. Set aside.

Whisk cornmeal, flour, brown sugar, baking powder, salt, and corn kernels in a large bowl. Using a rubber spatula, fold in buttermilk mixture and melted butter. Divide batter among muffin cups, filling cups two-thirds full (1 heaping teaspoon batter per cup). Bake until a cake tester inserted into centers comes out clean, about 17 minutes. Let muffins cool in tins about 5 minutes before serving.


Mini Corn Dog Muffins

The original Mini Corn Dog Muffins! These fun and poppable bites are perfect for snack time, dinner, or game day. Kids love them too!

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Are you ready for some footballllll food?!

Unless you’ve been living under a rock, you’re probably aware that the Super Bowl is this Sunday. Although earlier this week I made the epic make the mistake of asking Ben what day of the week it was being played on. I regretted the question before I even finished asking it.

Anyway, always up for a good theme week, I thought I’d share a few nibbles and bites over the next couple of days that are not only perfect for the big game on SUNDAY but would be a hit at any party or get-together during the year. Even if you don’t enjoy football, a good appetizer recipe is always good to have in your back pocket, no?

I’m kicking things off (pun intended) with a sweet & savory bite that’s sure to score big points with any crowd – Mini Corn Dog Muffins. I am smashing my one corn dog a year rule to smithereens for these babies!

These sweet and poppable cornbread bites with hot dog studded centers taste exactly like a hot and yummy corn dog you’d get at the state fair…minus the suffocating heat and smothering crowds. You know what we call that? An UPGRADE!

Gluten-Free French Onion and Prosciutto Stuffed Mushrooms

Start by making the cornbread batter (you could also use a store-bought mix – I like Krusteaz Gluten-Free Cornbread.) Whisk together melted butter and sugar, then incorporate a couple eggs.

Next, pour in the secret ingredient that makes this cornbread ultra moist and yummy – buttermilk.

After the wet ingredients are combined, stir together the dry ingredients, including cornmeal, flour (either all-purpose or a gluten-free baking blend,) baking soda and salt. Then, whisk the dry ingredients into the wet ingredients in two batches, whisking well between each batch.

Spray a mini muffin tin very well with non-stick spray then spoon 1 Tablespoon batter into each mini cup.

Next, cut up the hot dog centers. I used 100% beef Hebrew National Hot Dogs. You could use turkey dogs, if that’s your preference!

Hebrew National’s are longer, thinner hot dogs, so I cut each one into 6 pieces. You’ll want each piece to be about 1″ long.

Finally, place a hot dog piece into the center of each muffin tin.

These piping hot, sweet and savory mini corn dog muffins are the perfect game-day food!


Healthy Mini Corn Dog Muffins

Made with buttermilk and Greek yogurt, these Mini Corn Dog Muffins are a delicious alternative to the fried corn dogs your children love.

Ingredients

  • 1 Tablespoon Butter, At Room Temperature For Pan
  • ½ cups All-purpose Flour
  • ½ cups Yellow Cornmeal
  • 2-½ Tablespoons Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ¼ teaspoons Baking Soda
  • 1 whole Egg
  • ¾ cups Low-fat Buttermilk
  • 3 Tablespoons Greek Yogurt
  • 1 cup Corn Kernels, Frozen
  • 4 whole Beef Hot Dogs

Preparation

1. Preheat oven to 425°F. Generously butter a 24-count mini muffin pan.

2. In a large bowl, combine the dry ingredients: flour, cornmeal, sugar, baking powder, salt, and baking soda.

3. In a medium bowl, combine the wet ingredients: egg, buttermilk, and Greek yogurt. Mix well. Once the wet ingredients are combined, add the corn kernels and stir.

4. Add the buttermilk mixture to the flour mixture and stir till just incorporated, being careful not to overmix. Spoon the batter into the muffin cups, filling the cups 3/4 full.

5. Next, slice the hot dogs into 1-inch segments. Place a hot dog piece in the center of each muffin cup and place the muffin pan into the oven. Bake for 10 to 15 minutes until the tops turn golden and a toothpick inserted into the muffin comes out clean. Carefully remove the corn dog muffins from the muffin cups and place on a cooling rack to cool.

6. Serve with ketchup and mustard or your favorite corn dog topping. Refrigerate (for up to 3 days) or freeze any leftovers. Reheat in the microwave or oven (preferable oven or toaster oven).


What do I need to make Corn Dog Mini Muffins?

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In addition to these tools, you&rsquoll need some ingredients to make these Corn Dog Muffins, too. Those are as follows:

  • Flour&mdashmy preference is unbleached all-purpose, but you can use regular &lsquool all-purpose if that&rsquos what you have on hand
  • Yellow cornmeal
  • Granulated Sugar
  • Baking soda
  • Kosher salt
  • Buttermilk
  • Eggs
  • Unsalted butter&mdashthe salt content matters, which is why we&rsquore using unsalted butter in this recipe
  • Hot dogs&mdashbeef or pork or turkey dogs all work fine!

Begin by whisking the eggs in a medium bowl.

Add the honey and milk and whisk to combine.

In a separate large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

Add the egg mixture and the melted butter to the dry ingredients.

Whisk until just combined.

Spoon the batter evenly into the muffin pan, filling each cup about 3/4 full.

Bake for 17-20 minutes, or until the tops are set and golden. Note that they will not dome.

Cool the muffins for a few minutes in the pan, then serve warm with softened butter.


Jazzed-Up Jiffy Cornbread Muffins

The debate about sugar in cornbread is a fierce one. I’ve had several comments like: “No true Southerner would ever put sugar in cornbread” and “Real cornbread only has cornmeal, buttermilk, and egg.”

And while I’ve got some strong opinions about it myself, I’ll share the short version with you… Cornbread and sweet cornbread are two different beasts.

It really depends on what I’m serving it with that defines whether I want it sweet or not. For me they’re totally different and not interchangeable.

A big pot of beans, peas, or greens requires the savory version with no sugar… at least at my house. Cornbread dressing is the same way. But sweet cornbread – most often in the form of muffins – is served with other meals where the bread is more of a complement rather than an integral part of any particular dish like it is with beans and greens.

Now, I grew up with sweet cornbread and being that my family is nearly all in the South and has been for generations, I’m pretty sure that means we’re Southern. So stop with that nonsense.

But here’s the thing. You should make whichever you want. The world is filled with much more important things than arguing about whether sugar makes something “Southern” or not. If you like sugar in your cornbread, you make sweet cornbread. If you think adding sugar is blasphemy, well you just keep on making it without.

For as long as I can remember, Mom has served Jiffy Corn Muffins with certain meals. And while I love the classic “back-of-the-box” recipe, I happen to think you can make them just a little better.

My recipe calls for 2 eggs, some melted butter, and mayonnaise. Yes, you read that right… mayo! Since mayo is made with eggs and oil, it adds some great consistency and flavor – without tasting like mayo. I just love the texture of these things. And quite often not all 6 of these babies make it to the table -I just love them piping hot right out of the oven.

If you’re totally opposed to mayo, you can swap it out for sour cream – like my buddy Mandy over at South Your Mouth. But, I sure wish you’d try it with the mayo first. Trust me. Just keep in mind we’re talking mayo – not Miracle Whip. And I don’t recommend light or reduced fat mayo here. The results made with the lightened-up stuff just aren’t the same.