Discover tender and moist Small Batch Corn Muffins, ready in under 25 minutes. With golden kernels in every bite, these easy-to-make muffins are the perfect addition to any meal. Simple ingredients, effortless steps.
Prep Time5 minutesmins
Cook Time18 minutesmins
Total Time23 minutesmins
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: corn muffins, cornbread, cornbread muffins, mini corn muffins, small batch corn muffins
In a medium sized bowl, whisk together the melted butter, milk, egg, and sour cream with a spoon until well blended.
In a separate bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Add the cornmeal mixture to the milk mixture and stir just until the flour is moistened. Do not overmix.
Gently stir in the corn.
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 ⅔ of the way full.
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.
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.
Notes
Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your corn muffins turn out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Adjusting Sweetness: If you're a fan of savory corn muffins, you can easily reduce or omit the sugar. If you like them a bit sweeter, an additional 1/2 teaspoon of sugar will do the trick.
Avoid Overmixing: Overmixing can lead to tough, dense muffins. For optimal texture, use a spoon or rubber spatula for combining ingredients. Electric mixers aren't recommended for this specific recipe.
Uniform Muffin Size: To achieve consistent muffin sizes, using an ice cream scoop to portion out the batter is a handy trick. It also speeds up the process and minimizes mess.