Small Batch Corn Muffins

Sometimes it can be difficult to find recipes that don’t make a whole ton of something. With cookies, I often end up freezing half the dough (like here), but with something like muffins that’s not really an option.

Luckily, the recipe this is based from had 2 eggs, so I was easily able to divide it. I made some slight adjustments in the ratios to make them work for my taste, and the result was so good. In only about 20 minutes, I ended up with 6 perfect muffins. These muffins are moist and tender – and when they’re served warm, there’s really nothing better!

Preheat your oven to 350.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

In a small bowl, whisk together the egg and milk.

In another bowl, melt the butter and mix in the honey while the butter is still warm.

Add the egg and milk mixture to the dry ingredients and mix. Finally, add the honey butter mixture and whisk until you can no longer see any dry bits. Don’t over mix, it’s okay if there are still some lumps in the batter.

Pour your batter into a muffin tin that’s been sprayed with nonstick spray. Since this recipe makes 6 muffins, I like to fill every other cup, about 2/3 of the way.

Bake for 15-18 minutes, or until the edges become browned and a toothpick comes out clean.

Let cool in the muffin tin for a few minutes and then serve warm. I drizzled a bit of hot honey over top and they were amazing!


Adapted from: Once Upon A Chef

Makes: 6 muffins

Prep: 5 minutes, Cook: 15 minutes, Total: 20 minutes

  • 2/3 cups all-purpose flour 
  • 1/3 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup milk
  • 1 tablespoon honey
  • 4 tablespoons unsalted butter

Preheat your oven to 350.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

In a small bowl, whisk together the egg and milk. In another bowl, melt the butter and mix in the honey while the butter is still warm.

Add the egg and milk mixture to the dry ingredients and mix. Finally, add the honey butter mixture and whisk until you can no longer see any dry bits. Don’t over mix, it’s okay if there are still some lumps in the batter.

Pour your batter into a muffin tin that’s been sprayed with nonstick spray. Since this recipe makes 6 muffins, I like to fill every other cup, about 2/3 of the way.

Bake for 15-18 minutes, or until the edges become browned and a toothpick comes out clean.

Let cool in the muffin tin for a few minutes and then serve warm. Enjoy!


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