Description
Sour Cream Cornbread Muffins are soft, tender, and full of rich, buttery flavor. The sour cream adds extra moisture and a slight tang, making these muffins anything but dry. They’re easy to whip up in one bowl and make a perfect side dish for any comfort food meal.
Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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2 large eggs
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1 cup sour cream
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1/4 cup milk
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1/4 cup melted butter (plus extra for greasing)
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2 tbsp honey or sugar (optional, for a slightly sweet version)
Instructions
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Preheat oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
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In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
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In a separate bowl, whisk eggs, sour cream, milk, melted butter, and honey (if using) until smooth.
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Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
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Divide batter evenly among muffin cups, filling each about 2/3 full.
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Bake for 15–18 minutes, or until tops are golden and a toothpick comes out clean.
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Cool slightly before serving. Best enjoyed warm with butter or a drizzle of honey!
Notes
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For extra flavor, mix in 1/2 cup shredded cheddar cheese or a pinch of chopped jalapeños.
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You can use Greek yogurt in place of sour cream if needed.
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Store leftovers in an airtight container at room temperature for up to 2 days or freeze for later.