Crabby Mini Cornbread Muffins Recipe

If you’re ready to wow your guests with a savory, bite-sized treat, you’re going to fall in love with Crabby Mini Cornbread Muffins! These adorable morsels combine sweet corn, fluffy cornbread, and a zesty crab filling in every single bite—making them absolutely irresistible for parties, potlucks, or a fun snack night in.

Ingredients You’ll Need

One of the best things about Crabby Mini Cornbread Muffins is how straightforward the ingredient list is—each piece adds color, texture, or a punch of flavor that shines in these minis. Let’s talk about what you’ll need and why each ingredient matters.

• Fresh claw crabmeat: Sweet and tender, fresh crabmeat is the star—just be sure to pick out any cartilage so every bite is velvety smooth.
• Panko: These delicate Japanese breadcrumbs provide the crab mixture with a light, almost airy texture.
• Chives (plus more for garnish): Their mild onion flavor and vibrant green color add both freshness and a pop of color inside and out.
• Mayonnaise: Rich, creamy mayo binds the crab filling so it stays moist and luscious as it bakes.
• Jalapeño: When finely chopped, it brings little pops of gentle heat and crunch throughout the muffins.
• Paprika, kosher salt, celery seeds & cayenne: This blend gives the crab mixture a gentle warmth and depth without overwhelming the delicate seafood.
• Jiffy Corn Muffin Mix: The foundation of the muffin—ultra-simple and creates a slightly sweet, tender cornbread shell.
• Fresh or thawed frozen yellow corn kernels: Adding corn gives bursts of sweetness and a beautiful, sunshiny color to each muffin.
• Cooking spray: Ensures your mini muffins pop out of the tin without sticking or falling apart.

Variations

One of my favorite things about Crabby Mini Cornbread Muffins is how endlessly customizable they are! Whether you want to adjust the spice, swap out ingredients, or sneak in extra veggies, these muffins happily adapt to your cravings and needs.

• Cheesy Twist: Stir in 1/4 cup sharp cheddar or pepper jack into the cornbread mix before baking for extra richness and gooey pockets of cheese.
• Milder Kid-Friendly Version: Skip the jalapeño and cayenne for a tamer flavor that’s still full of charm for little ones (or spice-shy eaters).
• Seafood Swap: Try chopped cooked shrimp instead of crab for a brand new spin—just as elegant and delicious!
• Gluten-Free Option: Use gluten-free cornbread mix and gluten-free panko for guests with sensitivities (nobody will know the difference).

How to Make Crabby Mini Cornbread Muffins

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 400°F and greasing a 24-cup mini-muffin tin generously with cooking spray. This step ensures your Crabby Mini Cornbread Muffins release beautifully golden and whole—no sticking or breakage!

Step 2: Stir Up That Crab Mixture

In a small bowl, gently combine your fresh crabmeat, panko, chopped chives, mayonnaise, finely diced jalapeño, and spices (paprika, salt, celery seed, and cayenne). Stir just until it comes together—the less mixing, the fluffier the filling stays!

Step 3: Mix and Fill the Muffin Batter

Prepare the Jiffy Corn Muffin Mix as directed on the box, then fold in the corn kernels for added bursts of sweetness and texture. Divide the cornbread batter evenly among all 24 muffin cups, creating a perfect little bed for the crab magic to come.

Step 4: Add Crab Filling and Bake

Top each portion of cornbread batter with a heaping teaspoon of your crab mixture, gently pressing it into the center. Don’t worry if it peeks out—this makes for a gorgeous, rustic presentation after baking. Bake for 12 to 15 minutes, until the muffin tops are lightly golden and a toothpick comes out clean.

Step 5: Cool, Garnish, and Serve Warm

Carefully remove your Crabby Mini Cornbread Muffins from the tin (let them cool a few minutes for easier removal), sprinkle with a shower of fresh chives, and serve them warm on a pretty platter. Try a taste test—just to make sure they’re “party-ready!”

How to Serve Crabby Mini Cornbread Muffins

Garnishes

For the prettiest platter, sprinkle your warm Crabby Mini Cornbread Muffins with extra chopped chives or even finely diced red pepper for extra color. If you like a little zing, a tiny dot of hot sauce or a quick swipe of lemon aioli on top looks and tastes wonderfully fancy.

Side Dishes

These muffins are versatile appetizer stars, but I love them alongside a crunchy green salad, creamy slaw, or a classic bowl of tomato soup for a more substantial snack. They’re also terrific served with a platter of summer veggies or pickled goodies for a picnic vibe.

Creative Ways to Present

For special occasions, nestle the muffins in colorful mini muffin liners on a bright tray or stack them on a cake stand for height on a buffet. For brunch, tuck them into napkin-lined baskets, or thread two each on a pretty cocktail skewer for an eye-catching passed hors d’oeuvre.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Crabby Mini Cornbread Muffins completely, then tuck them into an airtight container. They last well in the refrigerator for up to 3 days, staying moist and flavorful for easy snacking or late-night cravings.

Freezing

To freeze, wrap the muffins individually or layer with parchment paper in a freezer bag. They’ll keep their scrumptious, crabby goodness for up to 2 months—and you can thaw just what you need for a quick party plate any time.

Reheating

To bring back that just-baked warmth, arrange muffins in a single layer on a baking sheet and warm in a 300°F oven for about 5 minutes. If reheating from frozen, add a minute or two—your Crabby Mini Cornbread Muffins will be perfectly tender and ready to serve!

FAQs

Final Thoughts

I can’t wait for you to share these Crabby Mini Cornbread Muffins with the people you love—there’s something so joyful about seeing a whole batch disappear in minutes (and hearing every “mmm!” at the table). Give them a try, and don’t be surprised when everyone asks for your recipe!

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