Small Batch Corn Muffins

Updated at: Thu, 17 Aug 2023 08:06:01 GMT

Step 1

Heat oven to 400 F (200 C).

Step 2

In a medium sized bowl, whisk together the melted butter, milk, egg, and sour cream with a spoon until well blended.

Step 3

In a separate bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Step 4

Add the cornmeal mixture to the milk mixture and stir just until the flour is moistened. Do not overmix.

Step 5

Gently stir in the corn.

Step 6

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.

Step 7

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.

Step 8

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.

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