These mini muffins are a savory spin on a recipe I’ve been tweaking since the early days of our marriage. Back then, my husband and I lived in Philadelphia, where we discovered tiny, tender cornbread muffins at a restaurant called FROG. Shaped like little ears of corn, they were soft, buttery, and so delicious!
I wanted to make them at home, so I found the recipe, bought a special corncob-shaped pan, and baked batch after batch until I got it just right.
The secret? Heavy cream! It makes the muffins super moist and gives them luxurious crumb.
My husband’s favorite version was sweet, with extra sugar and orange zest. While that special pan is long gone, I’ve held onto my recipe notecard, tweaking it over the years.
Recently, I decided to take the recipe in a new direction—switching corn oil and orange zest for chili olive oil to transform the muffins from sweet to savory. These spicy little muffins are perfect as a snack, side dish, or appetizer.
Want to make them even better? Try them with jam! The mix of sweet and spicy is so good. We especially love them with our fdp B.E.A.R. Jam—made with blackberries, elderberries, apples, and raspberries. It has the perfect complexity to stand up to the chili.
Whether you’re hosting a party, powering through a pottery project, or just want a tasty treat,
these muffins will be a big hit!
-Lynn
Ingredients (yields ~36 mini muffins)
• 1 ½ cups stoneground cornmeal
• 2 cups heavy cream (slightly warmed for easier mixing)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2/3 cup white sugar
• 2 large eggs
• 1/4 cup Liokareas chili pepper olive oil
• 4 tablespoons butter, melted and cooled to warm
Instructions
Preheat Oven: Preheat to 375°F (190°C).
Grease a mini muffin tin or line it with mini liners.
Soak Cornmeal: In a medium bowl, combine the cornmeal and heavy cream.
Let it stand for 5–10 minutes to soften the cornmeal and allow it to absorb the cream.
Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder, and sugar.
Mix Wet Ingredients: Add the eggs, chili pepper olive oil, and melted butter to the cornmeal and heavy cream mixture.
Stir until smooth and fully combined.
Incorporate Dry Ingredients: Gradually fold the dry ingredients into the wet mixture.
Stir until just combined: Avoid overmixing to keep the muffins tender.
Fill Molds: Spoon the batter into the prepared mini muffin tin, filling each mold about ¾ full.
Bake: Bake for 10–12 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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