Corn Dill Mini Muffins: A Simple, Flavorful Recipe for Any Occasion
Sweet kernels and fresh herbs combine for tender bites that melt in your mouth.
There’s something delightful about a homemade bread basket, especially when it’s filled with warm, golden corn dill mini muffins. Inspired by memorable restaurant fare, these muffins combine the natural sweetness of corn and honey with the herby brightness of fresh dill. Easy enough for beginner bakers and quick enough for weeknights, this recipe is a must-have for anyone who appreciates a balance of savory, sweet, and herbal flavors in each bite.
Why You’ll Love These Corn Dill Mini Muffins
- Quick & easy: Ready in about 20 minutes from start to finish.
- One-bowl recipe: Simple mix, scoop, and bake method minimizes cleanup.
- Moist and tender: Buttermilk, oil, and honey ensure soft, never-dry texture.
- Versatile: Enjoy them as snacks, side dishes, or appetizer bites.
- Customizable: Mix in corn, cheese, or more herbs for your own twist.
What Makes These Muffins Special?
While classic cornbread muffins are always a hit, the addition of fresh dill introduces a slightly unexpected, aromatic flavor. Paired with honey and optional whole kernel corn, these muffins boast a unique combination of flavors and textures—crisp at the edges and plush inside, with flecks of green dill throughout. Spread on a dab of honey butter, and you have the ultimate comfort food bite.
Inspiration Behind the Recipe
This recipe draws inspiration from beloved restaurant-style corn muffins enjoyed in Pittsburgh, where a hint of dill elevated each bite. At home, this version was tweaked for ease, using one bowl and ingredients easily found in most pantries and grocery stores. Whether served at a family meal or a gathering with friends, corn dill mini muffins never fail to please.
Ingredient Notes & Substitutions
| Ingredient | Purpose | Substitutions & Tips |
|---|---|---|
| Cornmeal | Foundational flavor and traditional yellow color | Use fine or medium-grind yellow cornmeal for best texture |
| All-Purpose Flour | Adds structure, prevents muffins from being too crumbly | Use 1:1 gluten-free flour for gluten-free variation |
| Buttermilk | Adds rich tang and extra moisture | Whole milk plus 1 tsp lemon juice per cup can substitute |
| Vegetable Oil | Fat for tenderness and moist crumb | Canola or refined avocado oil work well too |
| Honey | Sweetness, rounds out corn flavor | Maple syrup or agave nectar in equal measure |
| Whole Kernel Corn | Extra moisture, sweet pops of flavor (optional) | Frozen or fresh corn works; canned is easiest |
| Fresh Dill | Earthy, herbal note and attractive color | Substitute with dried dill (use 1/3 the volume) |
Essential Equipment
- Mini muffin pan (makes 20–24 mini muffins per batch)
- Measuring cups and spoons
- Mixing bowl
- Rubber spatula or wooden spoon
- (Optional) Wire rack for cooling
Step-by-Step Corn Dill Mini Muffin Recipe
Ingredients
- 1 cup (159g) cornmeal
- 1 cup (125g) all-purpose flour
- 1 tablespoon (12g) baking powder
- 1 teaspoon (6g) fine sea salt
- 1 cup (240g) buttermilk, room temperature
- ⅓ cup (73g) vegetable oil
- ¼ cup (85g) honey
- 1 large egg, lightly beaten
- ½ cup (75g) whole kernel corn (optional)
- 1½ tablespoons (about 0.5g) finely chopped fresh dill (optional)
Optional Honey Butter Topping
- ½ cup (114g) unsalted butter, softened
- 3 tablespoons (63g) honey
- ¼ teaspoon (1.5g) fine sea salt
Instructions
- Preheat your oven: Set oven to 375°F (190°C). Grease or line a mini muffin tin.
- Combine dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
- Mix wet ingredients separately: In a measuring cup or small bowl, whisk buttermilk, oil, honey, and egg until smooth.
- Combine wet and dry: Pour wet mixture into dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Add extras: Fold in whole kernel corn and chopped dill, if using.
- Scoop into pan: Divide batter evenly among muffin cups, filling each about 2/3 full for best rise.
- Bake: Bake 10–12 minutes, or until muffins are golden at the edges and a toothpick inserted comes out clean.
- Cool: Let muffins rest in the pan for 1–2 minutes, then remove to a wire rack to cool slightly before serving.
- For honey butter: Blend softened butter with honey and a pinch of salt. Spread on warm muffins for a decadent treat.
Pro Tips for Perfect Corn Dill Mini Muffins
- Don’t overmix the batter; stir until just incorporated for the softest muffins.
- Chop dill very finely so it distributes well and doesn’t overpower the batter.
- For extra flavor, try adding grated cheddar or a pinch of red pepper flakes.
- Mini muffin tins bake quickly; check them at the 10-minute mark to avoid over-baking.
What others are reading
Flavor Variations and Creative Additions
- Cheese: Mix in ½ cup shredded cheddar or Monterey Jack for a savory twist.
- Dill Pickle Relish: For even more tang, add 2 tablespoons dill pickle relish with the dill (ensure it’s well-drained).
- Spicy: Add ¼ teaspoon cayenne or a handful of chopped jalapeños.
- Other Herbs: Try minced chives, parsley, or tarragon instead of dill.
Serving Suggestions
- Appetizer: Serve on a platter with honey butter or herbed cream cheese.
- Side Dish: Pair with chili, hearty soups, or roasted meats.
- Brunch: Stack alongside scrambled eggs, bacon, or a green salad.
- Party Bite: Mini muffins are perfect for buffets and potlucks; they’re easy to pick up and enjoy.
How to Store and Freeze Corn Dill Mini Muffins
- Room Temperature: Store completely cooled muffins in a loosely covered container (not airtight) at room temp for up to 2 days.
- Freezing: Place cooled muffins in an airtight bag or container. Freeze for up to 3 months. Thaw at room temperature before enjoying.
- Reheating: Warm muffins for a few minutes in a low oven (300°F/150°C) to refresh them.
Nutrition (Per Mini Muffin)
| Calories | ~55 |
| Fat | ~2g |
| Carbohydrates | ~8g |
| Protein | ~1g |
| Sugar | ~2g |
(Nutrition values are approximate and will vary with ingredient choice and variation.)
Frequently Asked Questions (FAQs)
Q: Can I use dried dill instead of fresh?
A: Yes, substitute ½ tablespoon dried dill for every 1½ tablespoons fresh dill. The flavor will be a little less bright, but still delicious.
Q: Can I make these muffins ahead of time?
A: Absolutely. Bake a day in advance and keep at room temperature. For longer storage, freeze and thaw before your event.
Q: Can I use a regular muffin pan?
A: Yes. This recipe will yield about 6 standard-size muffins. Bake them for 15–18 minutes, checking with a toothpick for doneness.
Q: How can I make these muffins gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Q: What if I don’t have buttermilk?
A: Add 1 teaspoon of lemon juice or white vinegar to a cup of whole milk, stir, and let sit for 5 minutes before using in the recipe.
More Quick & Easy Baking Recipes
- Mini Buttermilk Biscuits: Fluffy, buttery, and great for breakfast sandwiches.
- Banana Bread: Moist and classic with simple pantry staples.
- Pound Cake: Dense, rich, and ideal for slicing and sharing.
- Cinnamon Applesauce Bread: Sweet, spicy, and topped with streusel for extra crunch.
Expert Tips & Troubleshooting
- Always grease your pan well or use mini muffin liners for easy removal.
- Hold back a tablespoon of batter and bake a single test muffin to check for proper seasoning and flavor balance before baking the rest.
- If using honey butter, let muffins cool slightly before spreading to avoid melting all the butter at once.
Conclusion: The Crowd-Pleasing Cornbread Everyone Loves
Whether for a family dinner, picnic basket, or holiday brunch, these corn dill mini muffins deliver a burst of sweet corn, aromatic dill, and melt-in-your-mouth softness every time. With simple customization options and foolproof instructions, they’re a reliable addition to any baker’s repertoire. Make a batch—and watch them disappear!
References
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