Crabby Mini Cornbread Muffins Recipe

If you’re looking for the ultimate party bite, you have to try these Crabby Mini Cornbread Muffins! Each golden, perfectly-portioned muffin is filled with sweet crabmeat and just enough spice to keep you reaching for another—trust me, they’re completely irresistible.

Ingredients You’ll Need

What I love about Crabby Mini Cornbread Muffins is just how quick and approachable they are. Every ingredient is selected for a reason—bringing either savory flavor, a touch of sweetness, or that signature moist, tender bite.

• Fresh claw crabmeat: The heart of the muffin—sweet, tender, and packed with that unmistakable seafood magic. Be sure it’s well-drained and free of cartilage.
• Panko: These light Japanese breadcrumbs hold the crab mixture together, so you get a fluffy, not dense, filling.
• Chives: Delicate, oniony freshness in every bite—plus they add color and a pop of brightness as garnish.
• Mayonnaise: It keeps the crab moist while adding a creamy richness that blends all the flavors.
• Jalapeño: For a gentle punch of heat and crunch; you can adjust the amount to your spice preference.
• Paprika & Cayenne: For color, depth, and a lingering warmth—not overpowering, just enough to be noticed.
• Kosher salt & Celery seeds: Both enhance the crab and cornbread, giving a subtle savory backbone.
• Jiffy Corn Muffin Mix: Your shortcut to sweet, tender mini muffins that hold all the crabby goodness together.
• Corn kernels: Little bursts of juicy sweetness—use fresh, canned (drained), or thawed frozen for that extra nibble.
• Cooking spray: Essential to make sure each muffin pops out cleanly, every time.

Variations

Half the fun of cooking is making recipes your own! Crabby Mini Cornbread Muffins are super forgiving—so swap, add, or tweak based on what you love (or what’s in your fridge!).

• Cheesy Muffins: Stir in 1/2 cup grated cheddar or pepper Jack cheese for gooey richness and a little extra flavor pull.
• Mild & Kid-Friendly: Skip the jalapeño and cayenne for a gentler version that’s perfect for sensitive palates.
• Seafood Swap: Not a fan of crab? Try chopped cooked shrimp or even well-drained canned salmon for a fun twist.
• Herby Upgrade: Add fresh dill or parsley along with the chives for a brighter, garden-fresh finish.

How to Make Crabby Mini Cornbread Muffins

Step 1: Prep Your Muffin Tin and Oven

Start by preheating your oven to 400°F and spraying every cup of your mini-muffin tin generously with cooking spray. This helps guarantee your Crabby Mini Cornbread Muffins pop out golden and intact—no sticking, no crumbling!

Step 2: Make the Crabby Filling

In a small mixing bowl, gently combine the crabmeat, panko, chopped chives, mayonnaise, jalapeño, paprika, salt, celery seeds, and cayenne. Mix just until everything’s evenly moistened and the crab is held together—but try not to overwork it, so you keep those tender pieces of crab intact.

Step 3: Prepare the Cornbread Batter

Follow the instructions on your Jiffy Corn Muffin Mix box, then gently fold in the corn kernels—this will give every mini muffin a pop of sweetness and extra moisture that pairs so well with the crab.

Step 4: Assemble the Muffins

Spoon the cornbread batter evenly into the mini-muffin cups—filling them just below the rim. Then, use a heaping teaspoon to nestle the crab filling right into the center of each muffin. Don’t worry about perfect placement—the batter will rise up and hug that filling as it bakes!

Step 5: Bake Until Golden Brown

Slide the muffin tin into your preheated oven and bake for 12 to 15 minutes. You’re looking for a beautiful light golden-brown top, and a toothpick stuck into the center (not the crab) should come out mostly clean with a few moist crumbs attached.

Step 6: Garnish and Serve

Let your Crabby Mini Cornbread Muffins cool for a couple of minutes, then gently lift them out of the pan and onto a serving platter. Sprinkle extra chives over the top for that fresh finish, and serve while they’re still warm and fragrant. Delicious!

How to Serve Crabby Mini Cornbread Muffins

Garnishes

For a burst of color and a fresh bite, scatter a handful of finely chopped chives or parsley over the warm muffins just before serving. A tiny dollop of sour cream or a thin slice of pickled jalapeño on top adds a fun, elegant finish, making your Crabby Mini Cornbread Muffins look as good as they taste.

Side Dishes

Pair these muffins with a crisp green salad, a bowl of creamy chowder, or even a platter of fresh citrus wedges for that bright, zesty contrast. They’re also a fun side at a picnic alongside coleslaw, grilled shrimp skewers, or simple steamed veggies.

Creative Ways to Present

Try stacking Crabby Mini Cornbread Muffins on a tiered platter for eye-catching presentation at parties. For a sit-down meal, plate them with a swirl of spicy aioli or remoulade for dipping. Or, serve each muffin in a mini cupcake liner for simple, mess-free handling at buffets.

Make Ahead and Storage

Storing Leftovers

Any leftover Crabby Mini Cornbread Muffins should be cooled completely, then transferred to an airtight container. Store them in the fridge for up to three days—you’ll love having a ready-to-go snack or lunchbox treat on hand!

Freezing

These muffins freeze surprisingly well! Just lay them in a single layer on a baking sheet to freeze solid, then move to a freezer bag or container. Crabby Mini Cornbread Muffins will keep beautifully for up to one month, ready for a quick snack or party platter any time.

Reheating

To bring them back to their fresh-from-the-oven glory, pop refrigerated or thawed muffins in a 300°F oven for about 8 minutes, or microwave for 15–20 seconds each. This perks up the cornbread and restores that delicate, crabby warmth you love.

FAQs

Final Thoughts

There’s something so magical about sharing a tray of Crabby Mini Cornbread Muffins with friends and family—the smiles, the “just one more!” requests, the empty platter every time. I hope you give these a try soon and fall in love with their sunny, savory flavor just like I did!

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