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

Scale

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

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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