Description
These Mini Deviled Crab Cornbread Muffins combine the sweet, moist texture of cornbread with savory crabmeat and a flavorful blend of mayonnaise, Dijon mustard, and hot sauce. Perfect as an appetizer or a party snack, these bite-sized muffins are easy to prepare and packed with a delightful mix of tangy and spicy flavors complemented by cheddar cheese and green onions.
Ingredients
Scale
Base
- 1 cup cornbread mix
- 1/2 cup milk
- 1 egg
Filling
- 1/2 cup crabmeat
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1/4 cup green onions, chopped
- 1/4 cup cheddar cheese, shredded
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Grease a mini muffin tin thoroughly to prevent sticking.
- Mix Base Ingredients: In a medium bowl, combine the cornbread mix, milk, and egg. Stir gently until all ingredients are well incorporated into a smooth batter.
- Add Crab Mixture: Fold in the crabmeat, mayonnaise, Dijon mustard, hot sauce, chopped green onions, and shredded cheddar cheese into the batter, mixing just until evenly combined to maintain a tender texture.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin tin cups, filling each about 3/4 full to allow room for rising during baking.
- Bake Muffins: Bake in the preheated oven for 12 to 15 minutes or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin for ease of removal. Serve warm for the best flavor and texture experience.
Notes
- Make sure to grease the mini muffin tin well to avoid the muffins sticking.
- Use fresh crabmeat for optimal flavor, or good quality canned crabmeat as a budget-friendly alternative.
- Adjust the hot sauce quantity to control the spiciness according to your taste.
- These muffins are best served warm but can be reheated gently before serving.
- Substitute milk with a dairy-free alternative if you want a lactose-free version.
