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Small Batch Corn Muffins

Course Bread
Cuisine American
Keyword 4 muffins recipe, corn muffins for one, cornbread muffins, small batch bread
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 muffins
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

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.