There’s something wonderfully comforting about a warm corn muffin, especially when it’s baked in a small batch just right for one or two. These Small Batch Corn Muffins are tender, lightly sweet, and full of that classic cornmeal flavour we all love.
They stir together in minutes, use simple pantry ingredients, and bake up golden and fragrant — perfect for breakfast, a cozy side to soup or chili, or a quick homemade treat anytime. Whether you enjoy them plain, with a pat of butter, or alongside your favourite meal, this easy small‑batch recipe delivers fresh‑from‑the‑oven goodness without any waste or leftovers.
- 2 TBS (30g) butter, melted
- 1/4 cup (60ml) whole milk
- 1 large egg
- 2 TBS sour cream
- 1/4 cup (40g) yellow cornmeal
- 1/4 cup (32g) plain all-purpose flour
- 2 TBS sugar
- 1/2 tsp baking powder
- 1/8 tsp baking soda (bicarbonate)
- 1/4 tsp salt
- 2 TBS corn (optional, but nice)
Butter
Melted salted butter adds richness and flavor, giving the muffins their tender crumb and classic cornbread warmth.
Milk
Any milk works — whole, 2%, or even non‑dairy options like almond or soy. It helps create a smooth batter and balanced texture.
Egg
A single large egg provides structure, color, and richness, helping the muffins rise and hold together beautifully.
Sour Cream
This is the secret to keeping the muffins moist and tender. Greek yogurt is a perfect substitute if that’s what you have on hand.
Cornmeal & Flour
Yellow cornmeal brings that classic cornbread flavor, while all‑purpose flour lightens the texture so the muffins stay fluffy rather than dense. Fine or medium grind works best — coarse cornmeal can make them gritty. In the U.K. you can use fine polenta in the place of cornmeal.
Baking Powder & Baking Soda
These leaveners ensure the muffins rise well and stay soft and airy.
Sugar
Just a touch of sugar adds gentle sweetness without overpowering the corn flavor. You can reduce or omit it for a savory muffin.
Salt
A small amount of salt enhances and balances all the flavors in the batter.
Corn
Fresh, frozen, or canned corn adds little pops of sweetness and texture. It’s optional — the recipe works perfectly without it if you prefer a smoother, classic cornbread-style muffin.
- Preheat the oven to 400*F/200*C/gas mark 6. Butter four muffin cups really well, or line them with paper liners. (I prefer not to use liners if I can help it.)
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a bowl. (I use a small wire whisk.)
- Whisk the egg, milk, melted butter, egg and sour cream together in a beaker. Add to the dry ingredients and gently mix together without over-mixing. Lumps are okay. (Again, I use a small wire whisk for this.)
- If you are using the corn, fold it in now. (I did not add corn today. If you are adding any other add-ins, now would be the time to add them.)
- Fill the muffin cups about 3/4 full with the batter. Give the pan a gentle tap on the counter to release any air bubbles. (Don't worry they won't spill over the pan.)
- Bake in the preheated oven for 18 to 20 minutes until golden brown around the edges and a toothpick inserted in the center of one comes out clean. (The tops should also spring back when lightly touched.)
- Serve warm or at room temperature with butter, honey, or jam.
Small Batch Corn Muffins
Moist and delicious. Perfectly sized for the small family. These are excellent with soups, stews, baked beans, salads, etc.
Ingredients
- 2 TBS (30g) butter, melted
- 1/4 cup (60ml) whole milk
- 1 large egg
- 2 TBS sour cream
- 1/4 cup (40g) yellow cornmeal
- 1/4 cup (32g) plain all-purpose flour
- 2 TBS sugar
- 1/2 tsp baking powder
- 1/8 tsp baking soda (bicarbonate)
- 1/4 tsp salt
- 2 TBS corn (optional, but nice)
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Butter four muffin cups really well, or line them with paper liners.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a bowl.
- Whisk the egg, milk, melted butter, egg and sour cream together in a beaker. Add to the dry ingredients and gently mix together without over-mixing. Lumps are okay.
- If you are using the corn, fold it in now.
- Fill the muffin cups about 3/4 full with the batter. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake in the preheated oven for 18 to 20 minutes until golden brown around the edges and a toothpick inserted in the center of one comes out clean.
- Serve warm or at room temperature with butter, honey, or jam.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
There’s something wonderfully old‑fashioned about a pan of Butter Swim Biscuits—the way they bubble up through a pool of melted butter, turning golden at the edges and impossibly tender inside. This small‑batch version gives you all that homestyle comfort without making a dozen biscuits you don’t need.
- 1 cup (120g) all purpose plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup (180ml) buttermilk
- 60g (1/4 cup) butter
Butter Salted butter is used here, and it plays a major role — it melts in the pan first and creates that signature crisp, golden bottom and edges as the biscuits bake . Using the right amount matters: 4 tablespoons in a 5-inch dish gives you the perfect texture without greasiness.
All-Purpose Flour (Plain flour in the U.K.) This gives the biscuits their structure and keeps the crumb soft and tender . If your readers need a gluten-free option, I recommend a measure for measure flour, which will work as a substitute.
Baking Powder This is the main lifting agent. It activates twice — once when mixed with the wet ingredients and again in the oven — giving the biscuits their tall, fluffy rise.
Baking Soda It reacts with the acidity in the buttermilk to create extra lift and tenderness. Without it, the biscuits would be noticeably denser.
Sugar Just a teaspoon — not enough to make the biscuits sweet, but enough to help the tops brown beautifully as they bake.
Salt Essential for flavor. Without it, the biscuits taste flat and bland, and the difference is immediate.
Buttermilk
This is the heart of the recipe. The acidity tenderizes the dough and reacts with the baking soda for lift. The recipe intentionally uses more buttermilk than usual to create the wet, sticky dough that leads to the soft, almost cake-like center. If you don't have any buttermilk you can make a quick substitute by Adding 2 1/2 tsp of white vinegar or lemon juice to the 3/4 cup (180ml) of whole milk. Leave for five minutes to clabber. Alternately you can whisk together equal amounts of full fat plain Greek yogurt and whole milk to the amount of 3/4 cup (180ml). The latter is my preferred substitute.
- Preheat the oven to 450*F/230*C/ gas mark 7. Place the butter into a 5-inch square glass baking dish and put it into the oven to melt. (I cut the butter into pieces. Don't let the butter brown or burn.)
- While the butter is melting, measure the flour, baking powder, salt, sugar and baking soda together in a bowl. Whisk it well together to combine everything evenly. (I use the spoon and level off way of measuring my flour. Spoon into cup to fill and then level off with a straight edge.)
- Add the buttermilk all at once and stir to combine just until the flour disappears. It will be a tacky shaggy dough. (If it is too liquid, you can add a big more flour a few TBS at a time. It is meant to be quite sticky.)
- Remove the dish with the melted butter in it from the oven. Drop the biscuit dough into it carefully. Spread it out gently to the edges of the pan using the back of a metal spoon. Place the dish on a baking sheet to catch all the drips. (The butter will rise up around the edges.)
- Using a sharp knife, score the unbaked dough into 4 equal squares. (This is important. Cut down right to the bottom of the dish. )
- Bake in the preheated oven for 15 minutes, until a deep golden brown and the butter around the edges is bubbling.
- Remove from the oven and let stand for 10 minutes in the pan before cutting and serving. (This enables any remaining butter to be absorbed and for the biscuits to set up properly.)
- Serve and enjoy warm. (I enjoyed one fresh from the oven with butter and red currant jelly!)
These little biscuits are simple, but the technique matters. Here’s how to guarantee golden, fluffy success every time:
Measure your flour the right way Spoon it into the cup and level it off — scooping packs in too much flour and leads to dense, dry biscuits .
Don’t overmix the dough Stir only until the flour disappears. A wet, sticky, shaggy dough is exactly what you want for a tender, pillowy center .
Use the correct amount of butter Four tablespoons in a 5×5‑inch dish is the sweet spot — too little prevents crisping, too much makes the biscuits greasy .
Bake in the right pan A 5×5‑inch baking dish ensures the biscuits rise properly and the butter distributes evenly. Larger pans spread the butter too thin; smaller ones make them greasy .
Score the dough before baking Cutting the dough into four squares helps guide the biscuits as they rise — even if the cuts close up a bit, they still work beautifully .
Watch the oven, not the clock Ovens vary. Start checking at 13 minutes — they’re ready when the tops are deep golden and the butter is bubbling around the edges .
Let them rest before serving A 10‑minute rest lets the biscuits absorb the remaining butter and finish setting up for the perfect texture .
Test your baking powder and soda Old leaveners mean flat biscuits. The recipe gives simple tests to check freshness — super helpful if yours have been sitting awhile .
If the dough seems too runny It should be wet, but not pourable. Add a tablespoon or two of flour until it holds together when scooped .
Butter Swim Biscuits for Two
Tender, flaky and every bit as buttery and delicious as their full sized counterpart!
Ingredients
- 1 cup (120g) all purpose plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 cup (180ml) buttermilk
- 60g (1/4 cup) butter
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Place the butter into a 5-inch square glass baking dish and put it into the oven to melt.
- While the butter is melting, measure the flour, baking powder, salt, sugar and baking soda together in a bowl. Whisk it well together to combine everything evenly.
- Add the buttermilk all at once and stir to combine just until the flour disappears. It will be a tacky shaggy dough.
- Remove the dish with the melted butter in it from the oven. Drop the biscuit dough into it carefully. Spread it out gently to the edges of the pan using the back of a metal spoon. Place the dish on a baking sheet to catch all the drips.
- Using a sharp knife, score the unbaked dough into 4 equal squares.
- Bake in the preheated oven for 15 minutes, until a deep golden brown and the butter around the edges is bubbling.
- Remove from the oven and let stand for 10 minutes in the pan before cutting and serving. (This enables any remaining butter to be absorbed and for the biscuits to set up properly.)
- Serve and enjoy warm.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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