Mini Cornbread Muffins with Cinnamon Butter

These moist and sweet mini cornbread muffins with cinnamon butter are the perfect side to any meal and even make the perfect small-bite appetizer or side dish for your next gathering.

Mini Cornbread Muffins with Cinnamon Butter

My family LOVES these mini cornbread muffins so much and they have become a demanded staple for us every Thanksgiving. Cornbread usually goes hand in hand with Southern Barbecue or Southwestern dishes, but we have incorporated them with just about any type of meal.

Leftovers make a great breakfast! Just reheat them and spread some of our homemade cinnamon butter, butter and honey, or jam on top!

These muffins are easy to make and bursting with a sweet corn flavor. The homemade cinnamon butter spread is literally like the icing on the cake!

The ingredients for these muffins are straightforward and most likely items you already have in your pantry. You’ll use both a creamed corn and sweet corn kernels to get this amazing flavor.

This post is sponsored by Iowa Corn, but the recipe and opinions are 100% my own!

I had the pleasure of visiting Iowa, as a guest of Iowa Corn, to attend the Iowa Corn Quest in October. Thank you so much Iowa Corn for hosting me on this amazing trip!

Ingredients

• 1 15.25 ounce can Sweet corn, drained
• 1 14.75 ounce can Creamed corn
• 1/2 cup Sugar
• 8 oz. Sour cream
• 1 egg
• 1 stick butter, unsalted, room temperature
• 1 8.5 once box Cornbread mix

How to Make the Best Cornbread Muffins

When the growing season is right, I love using fresh sweet corn cut right off the cob for this recipe.

1. To get started, you will lightly whisk the egg in a small bowl. In a separate large bowl, add the cornbread muffin mix and sugar and whisk to combine.
2. Add the creamed corn, butter, sour cream and egg. Using an electric hand-held mixer, thoroughly combine ingredients.
3. Add the creamed corn, butter, sour cream and egg. Using an electric hand-held mixer, thoroughly combine ingredients.
4. Fold drained corn kernels into batter until mixed thoroughly.
5. Spoon batter into mini muffin pan, filling each cup to the top. These muffins don’t really rise all that much so it’s okay to fill the muffin cup up a little more than usual.
   TIP: I like to use a cookie scoop for filling the muffin pan; it keeps the muffins even in size and doesn’t seem to be as messy!
6. Bake until golden brown for about 15-20 minutes at 400°F. You can always stick a toothpick in the center of the muffin and it is done when the toothpick comes out clean.
7. Cool mini cornbread muffins in pan for a few minutes before turning onto a cooling rack to finish cooling.

These mini cornbread muffins are delicious on their own or served with this amazing cinnamon butter. They are amazing served warm with the butter on top – they literally melt in your mouth!

How to make Homemade Cinnamon Butter

Cinnamon Butter Ingredients

• 4 ounces Cream cheese, room temperature
• 1 stick Butter, salted, room temperature
• 1/2 tsp. Vanilla extract
• 4 Tbsp. Powdered sugar
• 2 tsp. Cinnamon

1. The make the butter, cream one stick of butter with 4oz. of cream cheese – both at room temperature.
2. Add the powdered sugar, cinnamon and vanilla extract and beat on medium with a hand-held mixer until just combined.

This butter is great to whip up and keep in the fridge to put on waffles, pancakes, toast…you name it!

This recipe makes a generous 48 mini muffins and they are just as delicious the next day if you happen to have leftovers.

How to Store

Store in an airtight container. They reheat well and can be wrapped tight in plastic wrap and frozen for up to 3 months.

I hope you and your family enjoy these delicious, sweet mini cornbread muffins with cinnamon butter as much as we do!

Recipes to With Serve Cornbread Muffins

Grilled Ribeye Steak | Buffalo Chicken Enchiladas | Homemade Chili | Sheet Pan Fajitas | The Best Baked Mac and Cheese | One Pot Pasta (no boiling pasta required!)