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Mini Cornbread Crab Muffins

Mini Cornbread Crab Muffins
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Mini Cornbread Crab Muffins are delicious bite-sized savory snacks combining moist, slightly sweet cornbread with the rich flavor of fresh crab meat. Perfect for parties, family dinners, or casual indulgence, these muffins offer a crunchy exterior and tender, flavorful center that’s easy to make and customizable to suit any taste or dietary preference.

Ingredients

Scale

Main Ingredients

  • 1 cup 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 black pepper
  • 1 cup fresh lump crab meat
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1/4 cup chopped green onions

Optional Ingredients

  • 1/4 teaspoon cayenne pepper or smoked paprika (for a spicy warmth)
  • 1/2 cup shredded sharp cheddar or pepper jack cheese (for cheesy twist)
  • 1 teaspoon honey (for added sweetness)
  • Diced jalapeños or chili flakes (for spicy kick)
  • Fresh herbs: dill, parsley, or chives (for herb infusion)

Instructions

  1. Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking and ensure easy removal of muffins.
  2. Mix Dry Ingredients: In a medium bowl, combine cornmeal, all-purpose flour (or gluten-free flour), baking powder, salt, and pepper. This mixture forms the dry base of your batter.
  3. Mix Wet Ingredients Separately: In another bowl, whisk eggs, buttermilk, and melted butter until smooth and homogenous.
  4. Combine the Mixtures: Slowly add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix to keep the muffins tender and light.
  5. Add Crab and Green Onions: Gently fold in fresh lump crab meat and chopped green onions, evenly distributing throughout the batter.
  6. Fill Muffin Tin and Bake: Spoon the batter into the prepared mini muffin tin, filling each well about 3/4 full. Bake for 15 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  7. Cool Before Serving: Allow muffins to cool in the tin for a few minutes, then transfer to a wire rack to preserve crisp edges before serving.

Notes

  • Use lump crab meat for best texture and flavor without fillers.
  • Do not overmix the batter to avoid tough muffins.
  • Use room temperature ingredients to help batter combine evenly.
  • Grease the muffin tin well with butter or non-stick spray to prevent sticking.
  • Adding a teaspoon of honey balances the savory crab flavor beautifully.

Nutrition

Keywords: mini cornbread muffins, crab muffins, seafood appetizer, easy party snacks, southern comfort food, gluten-free crab muffins, savory snacks

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