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Sour Cream Cornbread Muffins are fluffy, moist, and delicious smothered with butter and honey. Pair them with your favorite bowl of soup or chili.
Whip up a batch of these sweet cornbread muffins for a simple side dish to go with your favorite bowl of chili, pork stew, or your Thanksgiving Turkey.
My cornbread muffin recipe is based off of my Sour Cream Cornbread that we love so much. Sometimes I just want easy grab and go muffins. Like with cakes and cupcakes, the recipe is easily adjusted.
Table of Contents
Ingredients for Cornbread Muffins
- Canola or vegetable oil – I usually have one or the other on hand, but if I prefer canola oil for it’s mild flavor.
- Sour cream – this makes the cornbread extra moist and gives it a creamy texture.
- Canned creamed corn – for texture and a real corn flavor.
- Eggs – you need 3 large eggs to bind the ingredients together and make the batter nice and fluffy.
- Yellow cornmeal – this is your base; do not substitute.
- All-purpose flour – Gluten free may be substituted.
- Sugar – cornbread is a sweet bread, and usually includes a sweetener like sugar or honey.
- Baking powder – to help the muffins rise.
- Salt – for balance of flavor.
How to Make Them
Scroll down to the recipe card for a complete ingredients list and instructions.
Preheat your oven to 425 degrees F. The higher temperature will give you a crispy exterior with a moist and tender interior.
Mix dry and wet ingredients separately. Whisk together flour, cornmeal, salt, sugar, and baking powder in a large bowl, and in medium bowl, mix together the oil, sour cream, creamed corn, and eggs using a rubber spatula or wooden spoon. Stir the wet and dry together just until barely combined.
Bake. Grease a 12-count muffin pan and fill each cup about ¾ full with batter. Bake for about 18-20 minutes. The tops should be domed and lightly golden in color. If you prefer, do the toothpick test – a toothpick inserted into the center should come out clean with a few moist crumbs.
- Add some shredded cheddar or diced jalapeno peppers for a flavor upgrade.
- Careful not to overmix or your muffins with be super dense. Just mix the wet and dry ingredients together until the powder from the flour is no longer visible.
- Serve with butter and honey or jam. Honey butter is also delicious and easy to make.
- Cool muffins in the pan for at least 10 minutes. Warm cornbread is delicious, but it will crumble if you remove it from the pan too soon.
- For a muffin that’s lighter on calories, substitute plain Greek yogurt for the sour cream.
- For skillet cornbread: Pour the batter into a 10-inch greased, oven safe skillet and bake at the same temperature for 20-22 minutes.
FAQs
These are often the same thing, just in a different format. Cornbread is baked in a baking dish or cast iron skillet while muffins are baked in a muffin tin.
Corn muffins have a tendency to stick whether you use paper liners or not. In fact, I find that they are more likely to stick to the papers. To avoid this, spray the muffins cups generously with nonstick cooking spray. You could also lightly flour the cups.
Storing and Freezing
Storage: Let muffins cool completely, then store at room temperature in a resealable plastic bag or airtight container.
To freeze: Cool completely, then wrap individually in plastic wrap and place all the muffins in a plastic freezer bag and store for up to 3 months. Thaw at room temperature.
Reheating: To warm the muffins before eating, unwrap and heat in the microwave for 10-15 seconds. To heat an entire batch, place muffins in a muffin pan and heat at 350 degrees F for 5-10 minutes or until warmed.
Serve warm: Place a clean kitchen towel in a basket and wrap warm muffins inside.
More Muffin Recipes You’ll Love
Cornbread Muffins
Ingredients
- ¼ cup canola or vegetable oil
- 1 cup sour cream
- 15 ounces canned creamed corn
- 3 large eggs
- ⅔ cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 425 degrees F.
- In a medium sized bowl, whisk together flour, cornmeal, salt, sugar and baking powder.
- In a large bowl, stir together the oil, sour cream, creamed corn and eggs until well combined. Stir the dry ingredients into the wet, just until combined.
- Grease a 12-count muffin pan with nonstick cooking spray. Divide the batter evenly among the muffin cups; about ¾ full.
- Bake for 18-20 minutes or until the tops are domed and golden, and spring back when you lightly touch it.
- Cool for 10 minutes, then serve warm with butter and honey.
I have to try this one.