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Mini Cornbread Crab Muffins

Mini Cornbread Crab Muffins
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Mini Cornbread Crab Muffins are savory bite-sized treats combining the hearty texture of cornbread with sweet, delicate crab meat. Crispy on the outside and tender inside, these Southern-inspired muffins are perfect as appetizers, snacks, or sides for any occasion, delighting kids and adults alike.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal
  • 3/4 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: pinch of cayenne pepper or 1 teaspoon Old Bay seasoning

Wet Ingredients

  • 2 large eggs, room temperature
  • 1 cup milk or buttermilk
  • 1/4 cup melted butter, plus extra for greasing

Main Ingredients

  • 1 cup fresh lump crab meat
  • 2–3 tablespoons chopped green onions or chives

Optional Variations

  • 1/4 cup diced jalapeños for spicy twist
  • 1/2 cup sharp cheddar or pepper jack cheese, shredded
  • Mixed seafood: substitute half crab meat with finely chopped shrimp
  • Fresh herbs like dill, parsley, or tarragon to taste

Instructions

  1. Preheat and Prep: Preheat the oven to 375°F (190°C). Grease a mini muffin tin thoroughly with butter or nonstick spray for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, combine cornmeal, flour (or gluten-free blend), baking powder, salt, pepper, and any optional spices like Old Bay or cayenne. Stir to evenly distribute.
  3. Combine Wet Ingredients: In a separate bowl, whisk together eggs, milk or buttermilk, and melted butter until smooth and well blended.
  4. Bring Batter Together: Pour the wet ingredients into the dry ingredients bowl. Stir gently just until moistened, being careful not to overmix, which can toughen the muffins.
  5. Fold in Crab and Herbs: Gently fold in the crab meat and chopped green onions or chives, keeping crab in chunks rather than breaking it up too much. Add any optional mix-ins here, such as jalapeños or cheese.
  6. Fill Muffin Tin and Bake: Using a small spoon or cookie scoop, fill each mini muffin cup about three-quarters full. Bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean.
  7. Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature, optionally garnished with parsley, lemon butter, or spicy aioli.

Notes

  • Use fresh lump crab meat for best flavor and texture; canned crab is a convenient substitute but more delicate.
  • Do not overmix the batter to keep muffins tender and prevent a dense crumb.
  • Fill muffin cups evenly for uniform size and even cooking.
  • Mini muffins bake faster than regular ones—begin checking at 15 minutes to avoid overbaking.
  • Use room temperature eggs and butter for smoother mixing and even baking.
  • For dairy-free version, substitute milk with almond or oat milk and use dairy-free butter alternatives.
  • Leftovers can be stored airtight at room temperature for 2 days or refrigerated for up to 4 days.
  • Freeze cooled muffins in a single layer before transferring to resealable bags; keep frozen up to 3 months.
  • Reheat muffins in a 350°F (175°C) oven for about 10 minutes until warmed through and crisp.

Nutrition

Keywords: Mini Cornbread Crab Muffins, savory muffins, Southern recipe, bite-sized appetizers, crab meat, cornbread, gluten-free muffins

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