Cornbread Muffins
User Reviews
4.8
Cornbread Muffins
Description
The Cornbread Muffins recipe features a blend of all-purpose flour and cornmeal, sweetened slightly with granulated sugar and leavened by baking powder and baking soda. The wet ingredients include eggs, sour cream, and milk, which ensure moistness and tenderness in the muffins. Melted butter adds richness and flavor to the batter. The combination produces muffins with a soft interior and pale golden crust. Baking at 375 degrees Fahrenheit allows the muffins to cook through evenly without over-browning. Cooling them briefly in the pan and then upright on a wire rack helps set their texture.
The muffins’ texture tends toward tender and slightly crumbly due to the cornmeal, making them suitable alongside chili, soups, or salads. The slight sweetness balances well with savory accompaniments. They pair nicely with butter or honey when served warm.
The recipe notes mention that buttermilk can substitute for sour cream and milk combined. Using whole wheat flours like white whole wheat or kamut works without significantly changing texture while adding whole grain flavor. Lowering the baking temperature from earlier original versions helps reduce excessive browning and promotes even baking. Mixing the batter gently helps maintain moistness without toughening the crumb.
Ingredients
- 2 cups all-purpose flour
- 1 cup cornmeal yellow
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large egg
- ¾ cup sour cream
- ½ cup milk
- 8 tablespoons butter melted and cooled slightly (I use salted butter)
Instructions
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking power, baking soda and salt.
- In a smaller bowl or liquid measuring cup, whisk together the eggs, sour cream and milk.
- Add the wet ingredients to the dry ingredients. Add the melted butter. Whisk or stir with a rubber spatula until no dry streaks remain. It's ok if there are small lumps. Don't over mix!
- Evenly divide the batter into the prepared muffin tin.
- Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 15-18 minutes, rotating the muffin tin from front to back halfway.
- Cool the muffins in the tin 5 minutes; invert the muffins on a wire rack, stand the muffins upright and cool 5 minutes. Serve warm.
Notes
- Substitute 1 1/4 cups buttermilk for the combined sour cream and milk for a slight variation in texture and flavor.
- White whole wheat or kamut flours can replace all-purpose flour to add whole grain nutrition with a lighter texture.
- Lowering the baking temperature to 375°F reduces excessive browning and improves even cooking.
- Mix the batter until just combined to avoid overdeveloping gluten, which keeps muffins tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 286kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 59mg | 20% |
| Sodium | 336mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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