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Mini Cornbread Crab Muffins

Mini Cornbread Crab Muffins
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Mini Cornbread Crab Muffins are irresistible bite-sized appetizers that combine tender lump crab meat with sweet corn and golden cornbread batter. Perfectly balanced with savory and sweet flavors, these easy-to-make muffins are ideal for entertaining and customizable to suit dietary preferences. Their crisp, buttery exterior and moist, flavorful interior make them a sophisticated yet comforting starter everyone will love.

Ingredients

Scale

Seafood

  • 1 cup fresh lump crab meat (or quality canned crab meat)

Dry Ingredients

  • 3/4 cup yellow cornmeal
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Wet Ingredients

  • 2 large eggs
  • 3/4 cup buttermilk (or dairy-free milk mixed with 1 tsp vinegar for dairy-free)
  • 1/4 cup unsalted butter, melted (or plant-based butter alternative)

Add-ins

  • 1/2 cup sweet corn kernels (fresh or frozen, thawed)
  • 1/4 cup chopped green onions (scallions)
  • Optional: 1/2 cup shredded cheddar or Monterey Jack cheese
  • Optional for variations:
    • Diced jalapeños or 1/4 teaspoon cayenne pepper for spiciness
    • Chopped fresh herbs such as parsley, dill, or chives
    • Smoked paprika or chipotle powder for smoky flavor

Instructions

  1. Prepare Your Oven and Muffin Tin: Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin using butter or nonstick spray to ensure easy release and even baking.
  2. Mix the Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and pepper to create the muffin base.
  3. Combine the Wet Ingredients: In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth and well combined, providing moisture and tenderness.
  4. Fold in Corn and Crab: Gently fold sweet corn kernels, chopped green onions, lump crab meat, and any optional add-ins into the wet mixture. Then carefully combine this with the dry ingredients, taking care not to overmix to maintain lightness.
  5. Portion the Batter and Bake: Using a small spoon or scoop, fill each mini muffin cup about two-thirds full. Bake in the preheated oven for 15-18 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them onto a wire rack. Serve warm for optimal flavor and texture.

Notes

  • Use fresh lump crab meat if possible for the best flavor and texture.
  • Do not overmix the batter to keep muffins light and airy.
  • Grease the muffin tin thoroughly or use silicone pans to prevent sticking.
  • Start checking muffins before 15 minutes as mini muffins bake faster than regular sized ones to avoid drying out.
  • Allow muffins to cool slightly in the pan to make removal easier and improve texture.

Nutrition

Keywords: Cornbread, Crab Meat, Mini Muffins, Appetizer, Party Food, Gluten-Free, Seafood, Comfort Food

Find it online: https://sophiespace.com/mini-cornbread-crab-muffins/