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.

Course bread/other

Cuisine American, Southern

Keyword cornbread muffin recipe, cornbread muffins recipe, how to make cornbread muffins

Prep Time 15

Cook Time 13

Total Time 28

Servings muffins

Calories 208kcal

Author Beth Pierce

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