4.8 from 109 votes
Cornbread Muffins
Cornbread Muffins combine all-purpose flour and yellow cornmeal with baking powder and soda for leavening, creating tender muffins with a light crumb. The use of sour cream and milk provides moisture and subtle tang. Melted butter enriches the batter, contributing to a delicate crumb and slight richness. These muffins bake to a golden brown and can be served warm, making a classic side that complements savory dishes well.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
12
Muffins
Calories:
286 kcal
Course:
Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Muffins
Amount Per Serving
Calories 286
% 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.