When the soup’s simmering or the chili’s bubbling, you need a sidekick that’s equal parts cozy and delicious. Enter: Sour Cream Cornbread Muffins. These golden beauties are everything you crave in a cornbread muffin—soft, fluffy, slightly sweet, and thanks to the sour cream, unbelievably moist. If you’re looking for an easy baking recipe that fits seamlessly with a hearty chili night or a weekend brunch spread, this is it.
Whether you’re a longtime cornbread lover or just branching out beyond the box mix, this muffin version is the chili side dish you didn’t know you were missing.
Why You’ll Love These Sour Cream Cornbread Muffins
These muffins strike the perfect balance of tender and crumbly. The sour cream not only adds moisture but also gives the muffins a subtle tang that makes each bite more interesting. And they’re just sweet enough to complement savory meals without stealing the spotlight.
Ingredients:
- 60 g butter, softened
- 3 tbsp (38 g) sugar
- 2 large eggs
- 120 ml sour cream
- 120 ml milk
- 125 g all-purpose flour
- 85 g yellow cornmeal
- 1½ tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
How to Make Them:
- Preheat oven to 220°C (425°F). Grease or line a 12-cup muffin pan.
- In a bowl, beat the softened butter and sugar until creamy.
- Add eggs one at a time, beating after each. Stir in sour cream and milk.
- Add flour, cornmeal, baking powder, salt, and baking soda. Mix on low until just combined.
- Spoon batter into muffin cups, filling about ¾ full.
- Bake 15–18 minutes until golden brown and a toothpick comes out clean.
- Serve warm with a pat of butter. Or two.
Tips for Fluffy, Moist Cornbread Muffins
- Don’t overmix the batter—a few lumps are fine.
- Use room-temperature ingredients for the best texture.
- Want a savory twist? Add a pinch of chili powder or some chopped green onions.
- Store extras in an airtight container to keep them tender.
My Southern-Style Moment
I baked these on a snowy Sunday with a big pot of chili bubbling away. My kids were glued to their screens until the muffin aroma filled the house. Suddenly, they were in the kitchen asking when dinner was ready. These muffins are now a family favorite—especially warm, slathered with butter, and a drizzle of honey.
What to Serve with Cornbread Muffins
These muffins are the ultimate chili side dish, but they also shine next to soups, stews, and even breakfast eggs. Serve them with BBQ, fried chicken, or just enjoy as a snack with a smear of jam.
How to Store and Reheat
Keep leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for 5. Reheat in the microwave for 15 seconds or warm them in a low oven to bring back that fresh-baked feel.
FAQs
Can I freeze these muffins?
Yes! Wrap tightly and freeze for up to 2 months. Reheat straight from the freezer.
Can I use Greek yogurt instead of sour cream?
Definitely. It gives a similar texture and tang.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend. Check that your cornmeal is GF too.
How sweet are these muffins?
Just a hint sweet enough to balance out savory dishes without being dessert-like.
The Cozy Side Dish You’ll Make Again and Again
Sour Cream Cornbread Muffins are comfort food in muffin form. Whether you’re scooping chili, stirring a pot of soup, or planning a Sunday brunch, these moist cornbread muffins are ready to rise to the occasion. So easy, so tasty, and guaranteed to disappear fast.
Print
Sour Cream Cornbread Muffins: Moist, Buttery, and Perfect Every Time
- Total Time: 28 minutes
- Yield: 12 muffins 1x
Description
Sour Cream Cornbread Muffins are soft, moist, and lightly sweet with a golden crumb and tender texture. Thanks to the addition of sour cream, these cornbread muffins stay rich and fluffy, making them the perfect cozy companion for chili, soups, stews, or brunch spreads.
Ingredients
-
60 g butter, softened
-
3 tbsp (38 g) sugar
-
2 large eggs
-
120 ml sour cream
-
120 ml milk
-
125 g all-purpose flour
-
85 g yellow cornmeal
-
1½ tsp baking powder
-
½ tsp salt
-
¼ tsp baking soda
Instructions
-
Preheat oven to 220°C (425°F). Grease or line a 12-cup muffin tin.
-
In a bowl, cream butter and sugar together.
-
Beat in eggs one at a time, then stir in sour cream and milk.
-
Add flour, cornmeal, baking powder, salt, and baking soda. Mix gently until just combined.
-
Divide batter evenly among muffin cups, filling each about ¾ full.
-
Bake for 15–18 minutes, until golden and a toothpick inserted comes out clean.
-
Serve warm with butter or honey.
Notes
Avoid overmixing to keep muffins tender.
Room-temperature ingredients yield better rise.
Try flavor additions like green onions, corn kernels, or shredded cheese.
Store in an airtight container and reheat to restore freshness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American