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a baked corn muffin on an orange plate next to three other muffins
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5 from 15 votes

Small Batch Corn Muffins

These small batch corn muffins are light, tender, and slightly sweet. Made with simple ingredients, they’re perfect for breakfast, a snack, or a side dish.
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 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

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

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