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Mini Cornbread Muffins Recipe (30 Minutes)

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This mini cornbread muffins recipe is light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast. 

They’re a little sweet, a little spicy, and totally delicious.

sour cream corn muffins recipe vegetarian plant based 30 minute sour cream muffins recipe with cornmeal

I’ll be honest I used to use Jiffy cornbread mix when making corn muffins… but started making my own from scratch (it’s just as easy!) and never looked back.  These  totally rich, decadent, perfect muffins that blew the box mix out of the water!  

These easy corn muffins are ready from start to finish in just 30 minutes. They are super simple to whip up if you need a last-minute side dish that the family will love. It’s also a great recipe that uses pantry staples, if you’re fridge is looking a little empty.

This Mini Corn Muffins recipe is:

  • Sweet
  • A Little Spicy
  • Fluffy
  • Light
  • Ready in 30 Minutes
  • A Great Quick Side Dish with Dinner
  • Vegetarian and Super Versatile

Make Ahead Corn Muffin Recipes

These mini sour cream corn muffins are a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking.  I like to prep one a pan of these ahead of time, and refrigerate or freeze some for later. 

Having ready cooked side dishes in the fridge or freezer is a great way to enjoy home cooked recipes when you don’t have time in the kitchen.  Check out all my make ahead meals for some inspo to help you prep, keep, heat, and heat!

moist corn muffins with sour cream vegetarian 30 minute muffins recipe in half hour muffins vegetarian sour cream muffins at home

What’s In These Sour Cream Cornbread Muffins?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Corn – you can use fresh or frozen
  • Sunflower Oil: our go-to oil for roasting or baking! Sunflower is a high oleic oil, so it’s the best oil to use for high temperatures.
  • Sour Cream – the base of this bread, this sour cream gives it a silky and fluffy texture.
  • 2 large eggs
  • Yellow Corn Meal: I like this medium corn meal, I always keep some in my pantry. It’s great for corn breads like this, and also adding texture to pizza crusts (also the secret for keeping them from sticking on a pizza peel!)
  • All purpose flour
  • Sugar
  • Baking Powder
  • Salt
mini cornbread muffins recipe with sour cream sugar flour and corn meal

How Do I Make Corn Muffins with Sour Cream?

  1. Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin or line with muffin liners, and set aside.
  2. Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, red pepper flakes, and eggs. Mix well with a wooden spoon to combine.
  3. Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
  4. Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.
  5. Bake: Place baking dish in the oven, and bake corn muffins for 20-26 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the muffins, when the muffins are fully cooked the toothpick should come out clean.

Can You Freeze Cornbread Muffins?

Absolutely, these muffins freeze well and are simple to re-heat. If freezing, keep them stored in an airtight container in the freezer. To re-heat, place in the a 350 degree Fahrenheit oven for 12-15 minutes or until warmed through.

Serve Mini Cornbread Muffins With

Mango Chili with Black Beans Recipe (Vegetarian, Gluten Free)

Pineapple Chicken Stew Recipe (Dairy Free, Gluten Free)

Huevos Rancheros with Pinto Beans Recipe (Vegetarian, Gluten Free)

Cowboy Bean Stew (Vegan, Gluten Free, High Protein)

Vegan Chili Mac and Cheese Recipe

mini corn muffins recipe with sour cream cornbread mix for an easy breakfast snack or side dish.

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mini corn muffins recipe with sour cream cornbread mix for an easy breakfast snack or side dish.

Mini Cornbread Muffins

Mini Cornbread Muffins are light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast.  They're a little sweet, a little spicy, and totally delicious.
5 from 5 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Bread, Side Dish
Cuisine American
Servings 12 muffins
Calories 147 kcal

Equipment

  • Mini Muffin Tin
  • Mixing Bowl
  • Mixing Bowl
  • Wooden Spoon

Ingredients
  

  • 1/4 vegetable oil
  • 1 cup sour cream
  • 1 cup corn fresh or frozen
  • 2 large eggs
  • 1/2 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/4 tsp Sea Salt

Instructions
 

  • Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, red pepper flakes, and eggs. Mix well with a wooden spoon to combine.
  • Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
  • Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.
  • Bake: Place baking dish in the oven, and bake corn muffins for 20-26 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the muffins, when the muffins are fully cooked the toothpick should come out clean.

Nutrition

Calories: 147kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 182mgPotassium: 97mgFiber: 1gSugar: 10gVitamin A: 217IUVitamin C: 1mgCalcium: 86mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 Comments

  1. 5 stars
    I’ve always heard that sour cream added to cakes and other baked goods adds taste and moisture. I can attest to that in this yummy recipe

5 from 5 votes (3 ratings without comment)

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