This post may contain affiliate links. Please read our disclosure policy.
This small batch of Corn Muffins highlights the natural sweetness and texture of corn, with tender kernels mixed right into the batter. Made with simple ingredients and ready in less than 25 minutes, these muffins are moist, flavorful, and a versatile addition to any meal. With an easy-to-follow recipe, they’re a quick and satisfying choice every time.
Corn muffins are a perfect match for a variety of single serving dishes. Pair them with Cheesy Baked Eggs for breakfast, comforting Vegetable Soup, succulent Oven-Baked Ribs, or flavorful Pork Tenderloin. These choices complement the sweet, crumbly texture of the muffins and elevate your meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for any time of day.
- Versatile: Enjoy these muffins for breakfast, as a snack, or alongside your favorite meal.
- Moist and Tender: Sour cream keeps every bite soft and flavorful.
- Scales Easily: This small batch recipe doubles effortlessly when you need more.
- Adjustable Sweetness: Lightly sweetened with sugar, but you can tweak the sweetness to suit your taste.
Cornbread muffins, often called corn muffins, are a cherished staple in American cuisine, especially in the South and Southwest. Made with cornmeal, these muffins have a delightful grainy texture and a rich, unmistakable corn flavor.
Unlike yeast breads, cornbread muffins rely on baking powder and baking soda to rise, creating a fluffy, tender crumb in no time. Perfectly balanced between sweet and savory, they’re a versatile side dish, a quick breakfast option, or even a base for stuffing or dressing. Ready in just about 20 minutes, this homemade recipe captures the nostalgic charm of classic mixes like Jiffy but delivers a fresher, more flavorful taste.
Ingredients
If you have any ingredients leftover from this small batch corn muffin recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Melted salted butter adds richness and enhances the flavor of these corn muffins, making them extra delicious.
- Milk: Use any milk you have on hand. Dairy options like whole or 2% milk work well, but non-dairy alternatives like almond or soy milk are great substitutes.
- Egg: One large egg brings structure, color, and flavor while adding richness to the muffins.
- Sour Cream: This is the secret to moist corn muffins. If you’re out of sour cream, Greek yogurt is a great alternative. Use any leftover sour cream in recipes like mini Squash Casserole or Chicken Tetrazzini.
- Cornmeal and Flour: Yellow cornmeal gives these muffins their authentic flavor, while all-purpose flour provides the perfect balance for a light, fluffy texture. Extra cornmeal can be used in recipes like mini Chess Pie or in a small batch of Hush Puppies.
- Baking Powder and Baking Soda: These leavening agents ensure your muffins rise quickly and stay light and airy.
- Sugar: A small amount of granulated sugar enhances the corn’s natural sweetness without making the muffins overly sweet.
- Salt: A pinch of salt elevates all the flavors, ensuring a well-balanced taste.
- Corn: Add fresh, thawed frozen, or canned corn for bursts of sweetness in every bite. Leftover corn is perfect for dishes like Mexican Street Corn Salad, Chicken Tortilla Soup, or Cowboy Caviar.
Recipe Variations
These corn muffins are wonderfully adaptable. Here are a few ways to make them your own:
- Savory Scallion Muffins: Mix in finely chopped scallions for a fresh, savory flavor.
- Fruit or Nut Muffins: Stir in 3 tablespoons of dried cranberries, blueberries, or chopped nuts for added sweetness or crunch.
- Cheesy Bacon Corn Muffins: Add crumbled cooked bacon and 2-3 tablespoons of shredded cheddar for a hearty, savory option.
- Herb-Infused Muffins: Enhance the batter with a teaspoon of dried rosemary, thyme, or your favorite herb.
- Spicy Muffins: Dice a jalapeño and fold it into the batter for a zesty, spicy kick.
How To Make Corn Muffins
These step-by-step photos and instructions help you visualize how to make a small batch of corn muffins. See the recipe below for ingredient amounts and full recipe instructions.
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, milk, egg, and sour cream until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix.
- Add Corn: Gently fold in the corn.
- Prepare the Muffin Pan: Grease or butter 4 to 6 wells in a muffin pan, or line them with paper liners. Fill each well about 2/3 full with the batter. Tap the muffin pan on the counter to level the batter.
Tip: How to Properly Grease Muffin Tins: Use softened or melted butter, applied with a pastry brush or paper towel, to coat the bottom and sides of each muffin cup. Alternatively, spray with vegetable oil for ease, but avoid over-spraying. For a mess-free option, use paper liners, and add a spritz of non-stick spray for extra insurance.
- Bake: Place the muffin pan in the oven and bake for 18-20 minutes, or until the muffins are lightly golden and firm to the touch. A toothpick inserted into the center should come out clean.
- Cool and Serve: Allow the muffins to cool in the pan on a wire rack for 5 minutes. Then, remove and serve warm or at room temperature. Enjoy them sliced and topped with butter, honey, or jam.
Expert Tips
- Read the Recipe First: Take a moment to read through the entire recipe, including the Ingredient Notes and any process photos. This helps you understand each step and ensures your corn muffins turn out perfectly.
- Customize the Sweetness: Prefer a more savory muffin? Simply reduce or omit the sugar. For a slightly sweeter version, add up to an extra 1/2 teaspoon of sugar to the batter.
- Don’t Overmix: For light, fluffy muffins, stir the batter gently with a spoon or rubber spatula just until the ingredients are combined. Avoid using an electric mixer, as it can lead to dense, tough muffins.
- Evenly Portion the Batter: For uniform muffins, use an ice cream scoop to portion the batter into the muffin cups. It’s quick, easy, and helps minimize mess.
Serving Suggestions
- With Chili: The natural sweetness of these muffins pairs perfectly with the bold spices in a hearty bowl of chili.
- Breakfast Option: Serve alongside scrambled eggs, sliced avocado, and a dollop of sour cream for a filling and flavorful start to your day.
- With Soup: These muffins are a great side for soups like White Bean Soup, doubling as a tasty dipper.
- As a Snack: Enjoy them on the go or with a smear of honey butter for an extra touch of sweetness.
Perfect for Thanksgiving
Planning a smaller Thanksgiving meal? These corn muffins are a fantastic addition to a Thanksgiving For One or Thanksgiving For Two , bringing classic comfort to your holiday table.
Frequently Asked Questions
Both fine and medium ground yellow cornmeal work well. Avoid coarse cornmeal, as it can make the muffins gritty.
Yes, you can substitute sour cream with Greek yogurt for a similar moist texture.
Absolutely! Let the muffins cool completely, then wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 3 months.
Yes, you can easily double the ingredient amounts to make a larger batch.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Warm them in the microwave before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these small batch corn muffin recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Corn Muffins
Equipment
Ingredients
- 2 tablespoons salted butter -melted and cooled
- ¼ cup milk
- 1 large egg
- 2 tablespoons sour cream
- ¼ cup yellow cornmeal
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons corn
Instructions
- Preheat the Oven: Heat your oven to 400°F (200°C).
- Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, milk, egg, and sour cream until smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix.
- Add Corn: Gently fold in the corn.
- Prepare the Muffin Pan: Grease or butter 4 to 6 wells in a muffin pan, or line them with paper liners. Fill each well about 2/3 full with the batter. Tap the muffin pan on the counter to level the batter.
- Bake: Place the muffin pan in the oven and bake for 18-20 minutes, or until the muffins are lightly golden and firm to the touch. A toothpick inserted into the center should come out clean.
- Cool and Serve: Allow the muffins to cool in the pan on a wire rack for 5 minutes. Then, remove and serve warm or at room temperature. Enjoy them sliced and topped with butter, honey, or jam.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These were great and just the amount I needed! Fast and delicious!
These muffins made it onto my New Year’s Day table, along with blackeyed peas and sausage.
I love this recipe–love the texture and flavor, and the fact that they’re not too sweet. I definitely want to make them again, but will add another tablespoon or two of fresh corn.
I also portioned it to make six small muffins, but would consider four next time.
I put this recipe on repeat…there are just 2 of us and this makes 4 muffins perfectly and deliciously.