Mama Marias Muffins Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Lightly grease a mini muffin tin with nonstick spray or softened butter (about 1 tsp). If you have a silicone mini pan, no greasing is necessary but still lightly oil for best release.

Combine dry ingredients

In a large bowl, whisk together 1 cup fine yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly distributed.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk together 1 cup buttermilk, 1 large egg, 3 tablespoons melted and cooled unsalted butter, 1 tablespoon vegetable oil (optional), and 1 teaspoon honey (optional) until combined.

Combine wet and dry

Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined. Do not overmix; small lumps are fine. The batter will be thick but scoopable. If batter seems too thick, add up to 1-2 tablespoons more buttermilk.

Portion batter

Using a teaspoon or small cookie scoop, fill each mini muffin cup about 3/4 full. This recipe should make about 24-30 mini muffins depending on size of tin.

Bake

Bake in the preheated 400°F (200°C) oven for 9–12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.

Cool slightly

Remove the muffins from the oven and let them rest in the pan for 3–4 minutes. Then transfer the muffins to a wire rack to cool for 10–15 minutes before serving with cinnamon butter.

Soften and mix

While the muffins bake or cool, place 4 tablespoons softened unsalted butter in a small bowl. Add 2 tablespoons powdered sugar, 1/2 teaspoon ground cinnamon, 1 teaspoon honey or maple syrup, 1/8 teaspoon fine salt, and 1/4 teaspoon vanilla extract (optional).

Whip to spreadable consistency

Using a fork or small whisk, beat the mixture until smooth, light, and spreadable (about 1–2 minutes). Taste and adjust sweetness or cinnamon as desired. If too soft, chill 5–10 minutes; if too firm, let sit at room temperature a few minutes.

Serve

Serve a dollop of cinnamon butter alongside each warm mini cornbread muffin, or spread the butter on warm muffins so it melts into the crumb.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze cooled muffins in a zip-top bag for up to 3 months; reheat gently in a 325°F (160°C) oven for 8–10 minutes. Store cinnamon butter in an airtight container in the refrigerator for up to 2 weeks; bring to room temperature before serving.