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These small batch corn muffins are soft, slightly sweet, and ready in less than 25 minutes. They’re an easy, homemade version of a classic favorite.
Why You’ll Love This Recipe
- Quick: Ready in less than 30 minutes.
- Versatile: Great for breakfast, snacks, or as a side.
- Moist: Sour cream makes them soft and tender.
- Easy to Scale: Double the recipe if needed.
- Adjustable Sweetness: Easily make them more or less sweet.
I absolutely love these corn muffins, and I think you will too. They’re a nod to the classic cornbread muffins many of us grew up with—soft, tender, and full of warm, comforting flavor. Made with cornmeal and no yeast, they bake up quickly with a light, fluffy texture that’s perfect any time of day. Whether you enjoy them with breakfast, alongside dinner, or as a simple snack, these muffins are everything we love about homemade comfort food—quick, easy, and so satisfying.
Corn muffins pair well with many single serving dishes. Try them with Cheesy Baked Eggs, Vegetable Soup, Oven-Baked Ribs, or Pork Tenderloin—each one highlights the muffins’ lightly sweet, crumbly texture and rounds out the meal.
Featured Comment
“This is an awesome recipe. I’d rate it 10 stars. The only recipe I’ll use from now on”
– Jackie
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 flavor.
- Milk: Whole, 2%, or non-dairy milk like almond or soy all work well.
- Egg: One large egg provides structure, color, and richness.
- Sour Cream: Keeps the muffins moist. Greek yogurt can be used instead. Try leftover sour cream in Squash Casserole or Chicken Tetrazzini.
- Cornmeal and Flour: Yellow cornmeal gives classic flavor, while all-purpose flour balances the texture for a light crumb. Both fine and medium ground cornmeal work well—avoid coarse cornmeal, which can make the muffins gritty. Use leftover cornmeal in Chess Pie or Hush Puppies.
- Baking Powder and Baking Soda: Help the muffins rise and stay fluffy.
- Sugar: Adds a touch of sweetness without overpowering.
- Salt: Enhances and balances the flavors.
- Corn: Use fresh, thawed frozen, or canned corn for added sweetness. Leftovers work well in Mexican Street Corn Salad, Chicken Tortilla Soup, or Cowboy Caviar.
Recipe Variations
These corn muffins are easy to customize. Try one of these simple add-ins:
- Scallion: Stir in chopped scallions for a fresh, savory flavor.
- Fruit or Nuts: Add 3 tablespoons of dried cranberries, blueberries, or chopped nuts for sweetness or crunch.
- Cheddar & Bacon: Mix in cooked crumbled bacon and 2-3 tablespoons of shredded cheddar.
- Herbs: Add 1 teaspoon of dried rosemary, thyme, or another favorite herb.
- Spicy: Fold in a diced jalapeño for extra heat.
How To Make Corn Muffins
These 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 muffin cups, or use paper liners. Fill each about 2/3 full with batter, then tap the pan on the counter to level.
Tip: How to Grease Muffin Tins
Brush softened or melted butter on the bottom and sides of each muffin cup, or use a light coating of vegetable oil spray. For easier cleanup, use paper liners and lightly spray them with non-stick spray.
- Bake: Bake for 18-20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let muffins cool in the pan on a wire rack for 5 minutes, then remove. Serve warm or at room temperature with butter, honey, or jam.
Expert Tips
- Read the Recipe: Review the full recipe, including Ingredient Notes and photos, before starting to understand each step.
- Adjust the Sweetness: Reduce or omit the sugar for a savory muffin, or add up to 1/2 teaspoon more for extra sweetness.
- Avoid Overmixing: Stir the batter gently with a spoon or spatula just until combined. Don’t use a mixer—overmixing can make the muffins dense.
- Portion Evenly: Use an ice cream scoop for quick, even filling and less mess.
Frequently Asked Questions
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Yes, freeze them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm in the microwave.
Yes, just double the ingredient amounts to make a larger batch.
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 muffin cups, or use paper liners. Fill each about 2/3 full with batter, then tap the pan on the counter to level.
- Bake: Bake for 18-20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let muffins cool in the pan on a wire rack for 5 minutes, then remove. Serve warm or at room temperature with butter, honey, or jam.
Notes
- Read the Recipe: Review the full recipe, including Ingredient Notes and photos, before starting to understand each step.
- Adjust the Sweetness: Reduce or omit the sugar for a savory muffin, or add up to 1/2 teaspoon more for extra sweetness.
- Avoid Overmixing: Stir the batter gently with a spoon or spatula just until combined. Don’t use a mixer—overmixing can make the muffins dense.
- Portion Evenly: Use an ice cream scoop for quick, even filling and less mess.
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.
Delicious! My new “go to” cornbread recipe! Thank you!!
I tried the Small Batch Muffin recipe omitted the baking soda and corn. Cooked on a 5” skillet best cornbread ever. I love your recipes. I’m glad I found your site I was tired of trying to change recipes to suit one person. 👍
Would there need be any adjustment to make this in a pan instead of muffin tin? Thank you!
Yes, if you’re baking this in a pan rather than a muffin tin, you’ll likely need to extend the baking time. Expect it to take about 20-25 minutes total, but keep an eye on it and check for doneness before taking it out of the oven.
I’ve made this recipe twice within a three day period. My husband absolutely loves these muffins. I doubled the batch the second time after he ate three of the four the first go round.
I only have masa harina in my kitchen at the moment. It works wonders as a substitute for the traditional cornmeal. The toasty corn flavor is amazing. To top it off, the local sweet corn that’s in season right now… Primo! It puts these corn muffins over the top. No doubt this recipe will be on repeat.
I’m so happy you are both enjoying the corn muffins. Thank you so much for your feedback!
Thank you for the recipe. I did this tonight for a batch of chili and it was the perfect amount of cornmeal muffins. I added jalapeño to it for a little kick.
Thank you again!!
I’m so happy you enjoyed them!
We lost power iust as I put the muffins in the oven. I left the door closed, and checked after 25 minutes and they were perfectly cooked through. Delicious and so satisfying.
Love this site but the corn muffins I made turned out totally tasteless and took 10 more minutes to cook than the recipe said. I’m sure it was my fault. I used a 6-muffin SILICONE baker—could that have been the problem? Or something wrong with the cornmeal? Not kidding, had to sprinkle salt on after finished, no corn taste at all 😩
Wanted to let you know made this morning but I made these into pancakes turned out great. Needed something different for breakfast. Thank you.
I tried these muffins this morning – YUM! They’re light and fluffy and delicious.
HI, I love cornbread… so wondering if I can leave the corn out. my g’daughter does not like corn but she loves cornbread.. thanks
Yes, you can leave the corn out.
I left the corn and the sugar out.