Served with chili or eaten on their own, this mini corn muffin thumbprints recipe will be a crowd pleaser!

Mini Corn muffin thumbprints

  • Prep Time: 
    15 minutes
  • Cook Time: 
    8 minutes
  • Servings: 
    24
1 package (8.5 ounces) corn 
muffin mix
1 cup canned sweet corn, drained
1 teaspoon vanilla extract
4 tablespoons butter, softened
3 tablespoons honey
¾ cup powdered sugar
⅓ cup of favorite jam, jelly, or marmalade, optional

For the muffins, preheat oven to 400°F. Coat 2 nonstick mini muffin pans with nonstick spray or line the pan with paper liners.

Prepare the corn muffin mix according to package directions, adding the sweet corn and vanilla to the batter. Scoop the batter into the prepared muffin tins filling about ⅔ full, and bake for 8 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove the pans from the oven and let cool for 2 minutes then carefully turn them out of the tins. Let muffins cool completely.

For the filling, mix the powdered sugar, butter and honey together in a bowl. Transfer the butter mixture to a small plastic zip top bag or piping bag with small tip. Using a paring knife, core out each muffin’s center and remove. Pipe a small amount of butter into each muffin and top with a small dollop of jam or jelly of choice. Alternatively, pipe only butter filling into the muffins. Serve at room temperature.

100 Calories
Nutrition: 
Per Serving: 100 Calories, 3g Total Fat, 5mg Cholesterol, 128mg Sodium, 17g Carbohydrate, 1g Fiber, 1g Protein