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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 featuring a crispy golden exterior and moist cornbread infused with sweet lump crab meat and subtle spices. Perfect as appetizers, snacks, or party bites, they bring a delightful southern charm with a balance of buttery, fresh, and smoky flavors.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 2 large eggs, room temperature
  • 3/4 cup whole milk or buttermilk, room temperature (or almond milk for dairy-free)
  • 1/4 cup melted butter (or coconut oil for dairy-free)

Main Mix-ins

  • 1 cup fresh lump crab meat
  • 1/4 cup chopped green onions
  • 1/2 cup sharp cheddar cheese, shredded (optional)

Optional Variations and Add-ins

  • 1 diced jalapeño or pinch of cayenne pepper (for spicy kick)
  • 1/4 cup cream cheese chunks (for cream cheese swirl)
  • Fresh herbs like dill or parsley (to taste)
  • Alternative cheeses like pepper jack or smoked gouda (substitute cheddar)

Instructions

  1. Prepare Your Oven and Muffin Tin: Preheat your oven to 375°F (190°C) and lightly grease or line a mini muffin tin with paper cups to ensure easy removal of your muffins.
  2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour (or gluten-free flour), baking powder, granulated sugar, salt, smoked paprika, and black pepper. Stir well to evenly distribute the leavening and spices.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk (or buttermilk/alternative milk), and melted butter (or coconut oil) until smooth and well blended.
  4. Incorporate Crab and Onions: Gently fold the fresh lump crab meat, chopped green onions, and cheddar cheese (if using) into the wet mixture, being careful not to break up the crab too much.
  5. Merge Wet and Dry: Add the wet ingredients to the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
  6. Fill Muffin Tin and Bake: Divide the batter evenly into the prepared mini muffin cups, filling each about three-quarters full. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  7. Cool and Serve: Let the Mini Cornbread Crab Muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm for best flavor and texture.

Notes

  • Use fresh crab meat: Fresh or high-quality lump crab enhances flavor and texture significantly over canned crab.
  • Don’t overmix: Stir the batter just until combined to avoid tough muffins.
  • Moisture matters: If your batter seems too thick, add a splash more milk to ensure a tender crumb.
  • Watch baking time: Mini muffins bake fast, so check early to prevent drying out.
  • Room temperature ingredients: Bring eggs and milk to room temperature for even mixing and better rise.

Nutrition

Keywords: Mini Cornbread Crab Muffins, crab appetizers, southern snacks, bite-sized muffins, seafood cornbread, party appetizers, gluten-free cornbread

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