Momma’s Gluten Free Cornbread Mini Muffins & Honey Butter

A Momma’s Grub food truck recipe. These mini muffins were created for the taco plate special on the food truck and had quite the following with customers frequently ordering extras.

Momma’s Cornbread Mini Muffins

Recipe by creativepantryCourse: Appetizers, SidesCuisine: American, Southern


Prep time


Cooking time




  • Muffins
  • 3 tablespoons Butter, melted

  • 1/3 cup canned Pumpkin (make sure it’s just pumpkin, not the pie filling)

  • 1/4 cup Honey

  • 1/4 cup Sugar

  • 1 Egg

  • 1 cup Buttermilk

  • 1 cup Cornmeal, medium grind

  • 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour

  • 1 teaspoon coarse Salt

  • 1 teaspoon Baking Soda

  • 2 Jalapenos, finely diced (optional)

  • Honey Butter
  • 1/2 cup Butter

  • 1/8 cup Honey


  • Muffins
  • Preheat oven to 425 degrees
  • Spray mini muffin tin pan with oil
  • Cream together butter, pumpkin, honey, sugar and egg
  • Add buttermilk and jalapenos if using and mix well
  • Combine dry ingredients and mix into wet mixture until well blended, but do not overwork
  • Scoop batter into greased mini muffin tin cups, about 3/4 full. These scoops come in handy.
  • Bake at 425 for 14 minutes
  • Honey Butter
  • Soften honey by heating to slightly above room temperature. You want the butter to be soft and easy to whisk, but not melted. If the butter is melted, the honey will separate. I typically leave the butter on the counter for a few hours if it is warm, or heat in the microwave 15 seconds at a time stirring frequently until desired consistency.
  • Add honey and mix well


  • I use salted butter in most recipes and measured salt is a coarse grind.

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