Crab Cornbread Muffins

These Crab Cornbread Muffins bring a little Southern charm to the table, combining sweet, tender cornbread with succulent jumbo lump crab meat in every bite. Full of down-home flavor and coastal goodness, these muffins are sure to win over cornbread lovers and seafood fans alike!

Easy Crab Cornbread Muffins Recipe

These Crab Cornbread Muffins are a special kind of Southern comfort! While jumbo lump crab meat can be a splurge, these savory, flavor-packed muffins are an affordable way to serve crab to a crowd without breaking the bank. Sweet Southern cornbread, seasoned to perfection and studded with tender crab meat, gets a delicious coastal twist that takes this humble staple to a whole new level. Serve them at holiday dinners, family reunions, Sunday suppers, seafood boils, or your next backyard gathering. Whatever the occasion, these kicked-up crab corn muffins are sure to steal the show!

Key ingredients you’ll need to make Crab Corn Muffins: (Scroll down for full recipe card and quantities.)

• Dry Ingredients – Yellow cornmeal or muffin mix plus self-rising flour. Both already have leavening ingredients included.
• Crab Meat – Jumbo lump crab meat elevates these corn muffins.
• Spices – Seafood seasoning like Old Bay or a similar brand that you enjoy and garlic powder.
• Liquid – Buttermilk for a tangy flavor.
• Corn – Canned creamed corn adds moisture and flavor.
• Oil – Vegetable oil thins the batter.
• Whole Eggs – Large eggs stabilize the corn muffin batter.
• Cheese – Shredded pepper jack cheese for a melty cheesy flavor and texture.
• Jalapeños and Bell Pepper – Fresh jalapeno pepper and red bell pepper for texture and a little heat.
• Onion – Green onions for a hint of onion flavor.
• Butter – Salted butter or unsalted butter.

How to Make Crab Cornbread Muffins Recipe

• Heat Oven and Prepare Pans – Preheat the oven and spray 16 muffin cups with cooking spray to prevent sticking and easy release.
• Dry Ingredients – Use a whisk to sift together the corn muffin mix, self rising flour, seafood seasoning and garlic powder.
• Wet Ingredients – In a separate bowl whisk together the buttermilk, cream style corn, vegetable oil and eggs.
• Combine – Stir wet ingredients into the cornmeal mixtures until fully moistened.
• Sauté Vegetables – On the stovetop, sauté jalapeno, red bell pepper, green onion with butter until softened.
• Mix-Ins – Add cooked veggies to the cornbread batter along with the crab meat and shredded cheese.
• Transfer to Pans and Bake – Divide batter in the wells of the pan and bake per the recipe until a toothpick inserted into the center shows moist crumbs.

Kitchen Equipment to Make Crab Corn Muffins

• Muffin and cupcake pans. I used a square pan, but a classic round muffin pan will do.
• Large bowl.
• Whisk.
• Chef’s knife and cutting board.
• Measuring cups and measuring spoons.
• Cheese grater.

Recipe Variations, Tips and Substitutions

• Use Quality Crab Meat – Crab meat is pricey we all know this. Even so, it’s important to start with quality crab meat being careful to pick through and remove any debris prior to adding to the cornbread batter. I haven’t tested this recipe using imitation crab meat.
• Pan Options – These easy crab corn muffins can also be made in a standard size muffin-cupcake pan. Round cups don’t hold quite as much as the cups of this square pan, so your yield may be greater.
• Cheese – I use pepper jack cheese to add a kick to these corn muffins. You can adapt using your favorite flavor of cheese. Try sharp cheddar cheese, monterey jack cheese or colby jack cheese, if you prefer a milder approach.
• Jalapenos – You could replace with a small can of chopped green chiles. Drain well adding to the batter with the crab meat, cheese and sautéed veggies.
• Oil – It’s important to use a neutral flavored oil for cornbread, skip the olive oil for this recipe.

Storage and Leftovers

• Leftovers – Store leftover crab corn muffins in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days.
• Reheating – Reheat gently in the microwave in single portions.
• Freezer – You can freeze leftover muffins for up to 2 months. Thaw in the fridge and reheat just before serving.

More Southern Cornbread and Corn Muffin Recipes to Make

Cornbread has many faces and is made with simple pantry ingredients making it accessible to any cook. More cornbread recipes you may like to try:

• Skillet Honey Cornbread is a slightly sweet cornbread that goes well with chili, soup and pinto beans.
• Cornbread and Sausage Quiche is a fusion dish that you can enjoy for any meal.
• Pulled Pork Stuffed Cornbread is a fabulous way to stretch leftovers into another meal.
• Broccoli Cheddar Corn Muffins combines two favorite flavors into one delicious individual size treat.
• You may also like these Spinach Cornbread Bites from Taste of Home.

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Helpful Kitchen Items: 

• Cupcake Pan
• Ice Cream Scoops
• Mixer
• Measuring Set