Mini Corn Muffins


This recipe, adapted from a Food 52 website, makes 24 mini muffins. As written, each muffin would ring in at 4 Weight Watcher points. With the modifications I’ve included in parenthesis, you can get it down to 3 points each with little reduction in quality.


1 cup corn meal
1 cup all-purpose flour
1/4 cup sugar
1 TBS baking powder
3/4 tsp. kosher salt
1 cup sour cream or full fat Greek yogurt  OR (1/4 cup sour cream and 3/4 cup low fat Greek or Islandic {Siggi’s} yogurt)
1/4 cup milk
2 eggs, beaten
1/4 cup butter, melted OR (1/4 cup canola oil)


1. Pre-heat oven to 425 degrees. Prep a 24 section, non-stick mini-muffin pan with cooking spray.
2. Measure the corn meal, flour, sugar, baking powder, and salt into a large bowl. Whisk to combine.
3. Measure the sour cream (or yogurt,) milk, eggs, and melted butter (or oil) into another bowl. Whisk well.
4. Add the wet to the dry ingredients. Mix with a wooden spoon until just combined.
5. Using a mini ice cream scoop, fill the muffin cups.
6. Bake for approximately 10 minutes. Cool in pan for a few minutes before removing the muffins to a wire rack.

Just for the record, non-fat Greek yogurt doesn’t work well in baking. Make sure to use the full-fat version. A quarter cup of sour cream added to the low fat yogurt also works.

About Mary Jane

I am a retired English teacher. My husband, Frank, and I have lived on Cape Cod since 2000. I am a lifelong bread baker and writer and have been posting a blog on Falmouth Patch for the last few years. Savory Seasons has been largely devoted to recipes and food in general. I am hoping to expand my focus in this new blog.
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