These quick and easy-to-make cornbread muffins have a crispy texture on the outside yet are soft and moist on the inside. They take less than 30 minutes to prepare and stay fresh for days. For optimal flavor, top with sweet cream butter and honey. Serve with your favorite soup, chili, or stew.
You are going to love these quick cornbread muffins. They are the perfect handheld corn treat for your favorite Southern recipes.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Cornmeal: Yellow cornmeal is more common in cornbread muffins, but you can use white cornmeal.
- Milk: Whole or 2% milk.
- Sour cream: Use full-fat for the best flavor and texture.
- Butter: Unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
How To Make Cornbread Muffins
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a medium bowl.
- In a large bowl, whisk the granulated sugar, eggs, milk, and sour cream
- Stir the cornmeal mixture into the wet mixture in several increments, alternating with the melted butter.
- Using a large 3-tablespoon cookie scoop, add the batter to a well-greased muffin tin.
- Bake until lightly browned and set.
Chef’s Tips
- I prefer to use shortening to grease the muffin pan. Butter is a close second.
- Mix the batter just until combined. Avoid overmixing to prevent tough, dense cornbread.
- The high temperature at the start of the baking period gives the muffins their rise, but don’t go over the 5-minute mark, as they will overbake.
- Watch closely for doneness. Bake just until a toothpick inserted in the center comes out clean.
Add More Flavor
- Corn: A cup of canned or frozen corn kernels.
- Bacon: Cook a few slices of bacon, then coarsely chop it. My oven-baked bacon is perfect for this.
- Peppers: ½ cup sliced plain or pickled jalapeños or plain or pickled banana peppers. So darn delicious, you will want to add them every time.
- Cheese: A cup of shredded cheddar, Monterey Jack, or pepper jack cheese.
- Spices: Warm it up with ½ teaspoon cinnamon and ¼ teaspoon nutmeg
Cornbread Muffins
These quick and easy-to-make cornbread muffins have a crispy texture on the outside yet are soft and moist on the inside. They take less than 30 minutes to prepare and they stay fresh for days.
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Servings: 12 muffins
Calories: 208kcal
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ½ cup milk room temperature
- ½ cup sour cream room temperature
- ½ cup unsalted butter melted, slightly cooled
Instructions
- Preheat the oven to 400°. Grease a standard 12-count muffin tin with shortening or butter.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the granulated sugar, eggs, milk, and sour cream
- Stir the cornmeal mixture into the wet mixture in several increments, alternating with the melted butter.
- Using a 3-tablespoon cookie scoop, divide the batter into the prepared muffin tin.
- Bake for 5 minutes, then lower the oven to 350° and bake for 8-10 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the pan on a rack for 5 minutes before removing them.
Notes
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator.
Nutrition
Calories: 208kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 197mg | Potassium: 94mg | Fiber: 2g | Sugar: 5g | Vitamin A: 352IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg
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