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Mini Cornbread Crab Muffins

Mini Cornbread Crab Muffins
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Mini Cornbread Crab Muffins are delightful bite-sized treats combining the crumbly texture of cornbread with the sweet, delicate flavor of fresh lump crab meat. Perfect for snacks, appetizers, or party finger foods, these muffins bring Southern charm and coastal freshness to any occasion with easy-to-find ingredients and quick baking time.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 tsp baking powder
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Wet Ingredients

  • 2 large eggs
  • 3/4 cup milk or buttermilk
  • 1/4 cup melted butter

Additional Ingredients

  • 1 cup fresh lump crab meat
  • 2 tbsp chopped green onions or chives

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 375°F (190°C) and grease a mini muffin tin thoroughly to prevent sticking. Measure out all your dry and wet ingredients separately for easier mixing.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and pepper until evenly combined. This ensures consistent flavor and proper rising.
  3. Combine Wet Ingredients: In another bowl, beat the eggs. Then add the milk (or buttermilk) and melted butter, mixing well to incorporate moisture and richness.
  4. Incorporate Crab and Green Onions: Gently fold the fresh lump crab meat and chopped green onions into the wet mixture to evenly distribute the seafood without breaking up the lumps.
  5. Mix Wet and Dry Together: Pour the wet ingredients into the dry mixture and fold carefully just until combined. Avoid overmixing to keep the muffins tender and light.
  6. Fill the Mini Muffin Tins: Using a small spoon or scoop, fill each muffin cup nearly full to help the muffins rise nicely and develop a golden crust.
  7. Bake to Perfection: Bake in the preheated oven for 15 to 20 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack or serving platter. Enjoy warm or at room temperature.

Notes

  • Use fresh lump crab meat for the best flavor and texture.
  • Do not overmix the batter; fold just until combined to keep muffins light and tender.
  • Grease the muffin tin well to ensure easy removal of muffins.
  • Consider adding Old Bay seasoning or smoked paprika for an extra layer of flavor.
  • Serve warm to experience the best taste, or reheat gently before serving.

Nutrition

Keywords: cornbread crab muffins, mini crab muffins, savory snacks, Southern snacks, party appetizers, gluten-free crab muffins

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