Small Batch Corn Muffins
Be the first to rate it
Four tender corn muffins made with sour cream and a spoonful of corn kernels.
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
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 400°F. In a bowl, whisk the melted butter, milk, egg, and sour cream.
- In another bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Gently stir the dry ingredients into the wet ones just until combined. Fold in the corn last.
- Grease or line 4 muffin cups and fill each about two-thirds full.
- Bake for 18 to 20 minutes, until golden and a toothpick in the center comes out clean. Let them cool in the pan on a rack for 5 minutes, then take them out.
Nutrition
Serving: 74g | Calories: 183kcal | Carbohydrates: 20g | Protein: 4.4g | Fat: 9.6g | Saturated Fat: 5.2g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 329mg | Potassium: 97mg | Fiber: 0.9g | Sugar: 7.5g | Vitamin A: 352IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 muffins; ¼ cup milk counted as whole milk. Brands and portions vary, so use it only as an approximation.