Moist, tender mini cornbread muffins with a subtle honey sweetness and a rich, buttery finish—perfect alongside chili or as a kid-friendly snack on the go.
Preheat oven to 350℉ (177℃). Spray a 24-cup mini muffin pan with oil or line with baking cups.
In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and fine sea salt.
In a large bowl, whisk together the milk, honey, melted butter, and grapeseed oil.
Add the dry ingredients to the wet ingredients and whisk just until the flour is incorporated and no lumps remain. Do not overmix. (If adding berries, fold them in now.)
Divide the batter among 24 mini muffin cups, filling almost to the top. Bake 8 to 10 minutes, or until a tester inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool completely.