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 for your next gathering.
Servings: 48 mini muffins
Calories: 103kcal
Ingredients
- 1 15.25 ounce can Sweet corn, drained
- 1 14.75 ounce can Creamed corn
- ½ cup Sugar
- 8 oz. Sour cream
- 1 egg
- 1 stick butter, unsalted, room temperature
- 1 8.5 once box Cornbread mix
Cinnamon Butter
- 4 ounces Cream cheese, room temperature
- 1 stick Butter, salted, room temperature
- ½ tsp. Vanilla extract
- 4 Tbsp. Powdered sugar
- 2 tsp. Cinnamon
Instructions
- Preheat the oven to 400°F degrees.
- Spray mini muffin pan with non-stick cooking spray.
- In a small bowl, lightly whisk egg. Set aside.
- In a separate large bowl, add the cornbread muffin mix and sugar and whisk to combine.
- Add the creamed corn, butter, sour cream and egg. Using an electric hand-held mixer, thoroughly combine ingredients.
- Fold drained corn kernels into batter until mixed thoroughly.
- Spoon batter into mini muffin pan, filling each cup to the top. Bake for 15 - 20 minutes, or until the tops are golden. (The muffins do not rise very much).Cool the muffins for a few minutes in the pan, then finish on cooling rack.
Cinnamon Butter
- Using a hand-held mixer, cream one stick of butter with 4oz. of cream cheese – both at room temperature. Add the powdered sugar, cinnamon and vanilla extract and beat on medium until just combined.
Notes
Freeze for up to 3 months
Nutrition
Calories: 103kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 113mg | Potassium: 69mg | Sugar: 5g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.1mg