Small Batch Corn Muffins

What Are Cornbread Muffins?

Cornbread muffins, also commonly known as corn muffins, are individually portioned delights that hold a special place in American cuisine, notably in the Southern and Southwestern regions. Made predominantly with cornmeal, these muffins boast a unique, grainy texture coupled with a robust corn flavor.

Unlike your typical yeast-leavened breads, cornbread muffins use baking powder and baking soda, ensuring they rise quickly to achieve that fluffy, moist crumb we all love. The best part? These versatile muffins strike a harmonious balance between sweet and savory flavors. You can enjoy cornbread muffins or corn muffins as a versatile side dish, a quick breakfast, or even use them in stuffing or dressing.

Corn muffins, also known as cornbread muffins, are a quick and scrumptious treat that takes around 20 minutes to bake. This easy recipe evokes the nostalgia of childhood favorites like Jiffy corn muffin mix, but with an elevated, homemade taste. Here’s what you’ll need to whip up a small batch:

• Butter: Melted salted butter is key for flavor-packed cornbread muffins. It elevates the taste and gives the muffins a rich texture.
• Milk: Feel free to use any milk you prefer—dairy or non-dairy options like almond or soy milk work equally well.
• Egg: A single large egg serves multiple roles—providing structure, enriching the flavor, enhancing the color, and lending richness to the muffins.
• Sour cream: This is your golden ticket to ultra-moist corn muffins. Greek yogurt is a suitable alternative if you don’t have sour cream on hand. Consider using leftover sour cream in a mini Squash Casserole or Chicken Tetrazzini.
• Cornmeal and flour: Cornmeal is crucial for authentic corn muffin flavor. A combination of fine or medium ground yellow cornmeal and all-purpose flour creates the perfect cornbread texture. We use cornmeal in many other single serving and small batch recipes. Consider using any extra in a mini Chess Pie or in a small batch of Hush Puppies.
• Baking powder and baking soda: These leavening agents are essential for that quick rise, ensuring your muffins are fluffy and light.
• Sugar: A subtle addition of granulated sugar complements the corn’s natural sweetness without overpowering it.
• Salt: A pinch enhances all the flavors, making each bite of your corn muffin memorable.
• Corn: The star of the show! You can use fresh cooked corn, thawed frozen corn, or even canned corn to add that burst of corn goodness to your muffins. Use leftover corn in a Mexican Street Corn Salad, Chicken Tortilla Soup, or Cowboy Caviar.

This section provides a quick rundown of the ingredients used in this Corn Muffins recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

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.

1. Heat oven to 400 F (200 C). In a medium sized bowl, whisk or stir together the melted butter, milk, egg, and sour cream with until well blended.
2. In a separate bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Add the cornmeal mixture to the milk mixture and stir just until the flour is moistened. Do not overmix.
4. Gently stir in the corn.

5. Grease or butter 4 to 6 muffin wells in a muffin pan or line with paper liners. Divide the batter evenly between the cups, filling each about 2/3 of the way full. Firmly tap the muffin pan on the counter to even out the batter.

How To Grease Muffin Tins For Flawless Muffin Release: Properly greasing your muffin tin is crucial for getting those delicious cornbread muffins out without a hitch. If you’re a fan of classic techniques, simply use softened butter to coat the bottom and sides of each muffin cup. Alternatively, melted butter applied with a pastry brush—or even a paper towel if you’re in a pinch—works wonders. For a more modern approach, a quick, even spray of vegetable oil does the job, just be cautious to avoid excessive pooling at the bottom. And if you’re all about convenience, paper liners are your best friend; some folks even give them a spritz of cooking spray for an extra layer of non-stick assurance. Choose the method that suits you, and you’ll be rewarded with perfectly-shaped cornbread muffins.

6. Bake the muffins until firm to the touch, lightly golden in color, and when a toothpick or the tip of a sharp knife inserted into the center comes out clean, about 18-20 minutes.

7. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and enjoy warm or at room temperature. Corn muffins are great sliced and slathered with butter or jam.

Frequently Asked Questions