4.7 from 51 votes
Cornbread Muffins
Cornbread Muffins made with a combination of cornmeal, all-purpose flour, and baking agents create a thick, moist batter that produces tender muffins with a slightly coarse texture. The batter incorporates milk, sour cream, melted butter, sugar, and eggs for richness and flavor. These muffins offer a comforting grainy sweetness suitable as a side or snack.
Prep Time
20 mins
Cook Time
17 mins
Total Time
40 mins
Servings:
12
muffins
Calories:
292 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 2 cups cornmeal divided
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1¼ teaspoons salt
- 1¼ cups milk whole
- 1 cup sour cream
- ½ cup butter melted and cooled slightly, unsalted
- ⅓ cup granulated sugar
- 2 egg lightly beaten
Instructions
- Adjust oven rack to upper-middle position and preheat oven to 425 degrees F. Grease a 12-cup muffin tin (I used paper liners and the muffins stuck a bit, so I would recommend greasing the pan).
- In a medium bowl, Whisk together 1½ cups of the cornmeal, the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes. [Note: If you do not have a microwave, you can do this step in a saucepan on the stovetop.]
- Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).
- Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 13 to 17 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove muffins from the muffin tin and let cool 5 minutes longer. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.
Cup of Yum
Notes
- This recipe works best with regular ground yellow cornmeal rather than coarse or white cornmeal.
- Use a greased 12-cup muffin tin to prevent sticking; paper liners may cause sticking.
- Store muffins at room temperature in an airtight container for up to 3 days.
- Freeze cooled muffins wrapped in plastic wrap in a freezer-safe bag for up to 2 months.
- Thaw frozen muffins at room temperature and warm them in a microwave or oven before serving.
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
60mg
(20%)
Sodium
372mg
(16%)
Potassium
217mg
(5%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
435IU
(9%)
Vitamin C
0.2mg
(0%)
Calcium
81mg
(8%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 292
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 60mg | 20% |
| Sodium | 372mg | 16% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.