Spiced Mini Corn Muffins

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 24 muffins
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Nonstick cooking spray, for the muffin pan

2/3 cup yellow cornmeal 

2/3 cup all-purpose flour 

2 teaspoons sugar 

1 teaspoon baking powder 

1/2 teaspoon paprika 

1/2 teaspoon kosher salt 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground coriander 

1/4 teaspoon ground cumin 

1/4 teaspoon cayenne pepper

1/4 teaspoon baking soda 

2/3 cup buttermilk 

1 large egg, lightly beaten 

3 tablespoons unsalted butter, melted and cooled 

3 tablespoons vegetable oil 


Special equipment:
a 24-cup nonstick mini muffin pan
  1. Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
  2. Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
  3. Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
  4. Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.