Go Back
–+ servings
a baked corn muffin on an orange plate next to three other muffins
Print Recipe
5 from 14 votes

Small Batch Corn Muffins

These small batch corn muffins are tender, moist, and packed with classic cornbread flavor. They bake up golden and delicious in just 20 minutes. Perfectly portioned for 4 to 6 muffins, this easy recipe is great as a side dish, snack, or breakfast treat.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: corn muffins, cornbread, cornbread muffins, mini corn muffins, small batch corn muffins
Servings: 4 muffins
Author: Joanie Zisk

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
US - Metric

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

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.

Nutrition

Serving: 1muffin | Calories: 172kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 302mg | Potassium: 108mg | Fiber: 1g | Sugar: 8g | Vitamin A: 330IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code