Everything you love about cornbread and muffins, just in bite-sized form! These Mini Gluten-Free Cornbread Muffin Bites are vegan, allergy-free, and only 7 ingredients! These mini muffins are buttery, slightly sweet, great for kids, and will be your go-to recipe for easy corn muffins!
I love mini muffins, you love mini muffins, we all love mini muffins! Corn muffins are perfect for breakfast, snacks, in the bread basket on the dinner table. You really can’t go wrong and they are such a classic baked good! Making them mini for cornbread muffin bites just makes the cornbread eating experience 10x better! These little bites of gluten-free cornbread are just 1 tablespoon each, super tiny, but also super quick! Just about 10-12 minutes are you’ve got a big batch of freshly baked mini muffins on your hands!
What’s the difference between cornbread muffins and corn muffins?
Technically, nothing. You can make the argument that for corn muffins you may find actual corn kernels, but the two terms, cornbread muffins and corn muffins, can be used interchangeably. Whatever rolls off the tongue easier for you. I grew up calling any type of corn muffin, just that, “corn muffins”. “Cornbread muffins” is a bit more universal and lets you know right away, what to expect.
How do you make mini cornbread muffins?
You only need 7 common pantry staples for these mini gluten-free muffin bites! Cornmeal, gluten-free all-purpose flour, baking powder, one commercial egg replacement, sweetener, vegan/allergy-free butter, and some non-dairy milk! Mix all the ingredients together, fill a mini muffin pan with a tablespoon of batter for each mini muffin cup, bake at 375°F for 10 to 12 minutes and you, my friend, will have about 2 dozen mini gluten-free cornbread muffin bites on your hands!
Can I make large muffins from mini muffins?
Totally! If you don’t have a mini muffin pan, feel free to use a normal large-sized muffin pan. The amount of muffins you get out of the batter will vary. I’d say about 8 standard muffins from this recipe.
Should cornbread be sweet or savory?
Apparently, true Southern cornbread should NOT be sweet. True Southern cornbread doesn’t even have flour in it, just cornmeal. Every family, every region, is going to have their own tried-and-true favorite variations on how they make cornbread. To me, cornbread shouldn’t be overly sweet, nor wholly savory either. A nice, simple “plain” in-between in the “sweet spot” (pun intended). You can make these mini cornbread muffins to reflect whatever you and your family’s preference is. This recipe calls for just 1/4 cup erythritol. You could do 1/2 cup of granulated sweetener, you could leave it out entirely, or you could even make these spicy and savory with black pepper, jalapenos, cayenne, etc.
Can you freeze mini cornbread muffin bites?
Yes! Just like most big-batch baked goods, making them ahead during a meal prep session and freezing some for later use is a perfect choice. After you’ve baked the mini muffin bites, let them cool completely on a wire rack, then freeze them flat in plastic freezer bags. To thaw them out, just bring them to room temperature or pop them in the microwave to thaw immediately; even give them a quick toast in the toaster oven, if need be!
How should you serve cornbread muffins?
The better question is, “how should you not serve these little cornbread muffins?!” They are great for EVERYTHING! An easy, quick, kid-friendly breakfast or snack, great for packing in lunchboxes, on-the-go in the car, as a much better bread basket option that you can butter up and serve alongside your cozy favorite winter chili. They would make a fun appetizer and they’re totally approved for an adult breakfast too! 3 or 4 mini muffins + some nut/seed butter and jam? Forget the toast!
Mini Gluten-Free Cornbread Muffin Bites
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all cornbread muffin ingredients together, in the order listed, and mix together well to form your cornbread batter.
- In a greased 24-count mini muffin pan, scoop 1 tablespoon of batter into each muffin tin, until all batter is used.
- Bake the mini muffins for 10-12 minutes, until a toothpick comes out clean.
- Remove from oven, transfer the muffins to a wire rack, and allow them to cool completely before storing in an airtight container or freezing.
Quick, easy, simple, gluten-free, vegan, top allergen-free, super cute (of course!), and deliciously poppable? How could you say no? That’s right! You can’t! I won’t blame you if these become a weekend meal prep staple for you and your family! They are the best way to serve up some cornbread and perfect for customizing if you feel adventurous! Let me know if you try any fun add-ins!
So tell me:
+ Cornbread Muffins or Corn Muffins? I’m still saying corn muffins in my head while I type all this!
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