Sour Cream Cornbread Muffins

Sour Cream Cornbread Muffins are tender, moist, and packed with rich, buttery flavor. The addition of sour cream gives these muffins a soft texture and just the right touch of tang. They’re the perfect side dish for chili, soups, BBQ, or any Southern-inspired meal—and they’re super easy to make in just one bowl.

Why You’ll Love This Recipe

• Moist and fluffy with a perfect crumb
• Quick and easy—ready in under 30 minutes
• Pairs well with sweet or savory dishes
• Great for meal prep, freezing, or make-ahead meals
• The sour cream adds flavor and keeps them from drying out

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar (optional, for sweetness)
• Eggs
• Sour cream
• Milk
• Unsalted butter, melted
• Optional: honey, shredded cheese, or chopped jalapeños

Directions

this recipe

1. Preheat oven to 400°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk eggs, sour cream, milk, and melted butter until smooth.
4. Pour the wet ingredients into the dry and stir until just combined—don’t overmix.
5. Divide batter evenly among muffin cups, filling about ¾ full.
6. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
7. Let muffins cool slightly in the pan, then transfer to a wire rack.

Servings and timing

This recipe makes 12 standard-sized muffins.
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 25–30 minutes

Variations

• Add shredded cheddar and jalapeños for a spicy kick
• Stir in corn kernels for extra texture and sweetness
• Use honey instead of sugar for a richer, more complex flavor
• Make mini muffins for a bite-sized version
• Top with melted butter and a drizzle of honey when serving

storage/reheating

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap tightly and store in a freezer-safe bag for up to 2 months.
Reheat in the microwave for 15–20 seconds or warm in a low oven.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well as a substitute in equal amounts.

Are these muffins sweet or savory?

They can be either—use or omit the sugar based on your preference.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

What’s the best type of cornmeal to use?

Yellow cornmeal gives the classic color and flavor. Avoid using cornmeal mix (which already contains leaveners).

Can I add fresh corn?

Absolutely—fold in ½ cup of fresh or frozen corn kernels for texture and sweetness.

How do I know when the muffins are done?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready.

Can I bake this as a loaf instead of muffins?

Yes, pour the batter into a greased 8×8-inch pan and bake for 25–30 minutes.

Can I double the recipe?

Yes, this recipe doubles well. Adjust baking time slightly if making larger muffins.

Do they freeze well?

Yes, they freeze beautifully. Let cool completely, then wrap and freeze for up to 2 months.

What do they pair best with?

They’re perfect with chili, BBQ ribs, pulled pork, soups, or a pat of butter and honey for breakfast.

Conclusion

Sour Cream Cornbread Muffins are the perfect blend of soft, moist, and flavorful. Whether you enjoy them as a side to your favorite comfort foods or on their own as a snack, these muffins are easy to love and even easier to make. With their rich texture and just the right balance of savory and sweet, they’ll quickly become a staple in your kitchen.

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