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Cornbread Muffins Recipe

Introduction to Cornbread Muffins

Cornbread muffins are a delightful and versatile treat that perfectly complements a wide array of dishes, making them a beloved side dish in many households. Their appeal lies in their rich, buttery flavor and satisfying texture, which can be enjoyed at any meal – from a cozy breakfast to a comforting dinner side. Cornbread muffins strike a balance between the savory essence of traditional cornbread and the sweet, tender crumb of a muffin, making them a versatile choice for dipping into soups, stews, and chilis, or for serving alongside barbecue, salads, and roasted vegetables. Their ease of preparation and universal appeal have secured cornbread muffins a spot in the hearts of home cooks and chefs alike, celebrating the simple joy that good, homemade bread brings to the table.

Key Ingredients for Cornbread Muffins

The perfect cornbread muffin recipe calls for a harmonious blend of simple, wholesome ingredients that work together to create a texture and taste that’s both comforting and satisfying. The foundation of any great cornbread muffin begins with all-purpose flour and yellow cornmeal, the latter of which gives the muffins their signature grainy texture and golden hue. Baking soda and baking powder are crucial for achieving the ideal rise, ensuring the muffins are light and fluffy rather than dense. Salt is added to balance the flavors, enhancing the natural sweetness of the cornmeal.

The wet ingredients include eggs, which bind the mixture together and contribute to the muffins’ structure. Sugar is used to add a hint of sweetness, which contrasts beautifully with the savory elements of the meal. Butter is key to achieving a rich, moist crumb, while sour cream lends a tangy complexity and ensures the muffins remain tender. Finally, milk adds the necessary liquid to the batter, helping to create the perfect consistency for spooning into the muffin tin. Together, these ingredients combine to create cornbread muffins that are irresistible in their simplicity and flavor.

Step-by-Step Recipe Guide

Creating the perfect cornbread muffins is an art that begins with preheating your oven to 400 degrees Fahrenheit and generously coating a 12-cup muffin tin with cooking spray to ensure easy release after baking.

  1. Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of yellow cornmeal, 1½ teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined. This blend of dry ingredients ensures your muffins will have the right texture and rise.
  2. Combine Wet Ingredients: In a separate medium-sized bowl, beat together 2 large eggs and ¾ cup of sugar until the mixture is smooth and pale. Gradually whisk in ½ cup of melted (and cooled) butter, ¾ cup of sour cream, and ½ cup of milk until the mixture is homogenous. These wet ingredients will make the muffins rich, moist, and tender.
  3. Merge Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients using a rubber spatula, stirring just until combined. It’s crucial to avoid overmixing, as doing so can lead to tough muffins. The batter should be lumpy, not smooth.
  4. Fill the Muffin Tin: Using a large ice cream scoop or a measuring cup, evenly distribute the batter among the muffin cups. Do not flatten or level the tops; a rough surface contributes to a beautifully textured muffin top.
  5. Bake: Place the muffin tin in the oven and bake for about 18 minutes, or until the muffins are light golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  6. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool for an additional 10 minutes. This resting period helps the muffins set and makes them easier to remove from the tin.

Tips for Success:

  • Ingredient Temperature: For the best results, ensure your ingredients, particularly the eggs and sour cream, are at room temperature to achieve a smoother batter.
  • Customize Your Muffins: Feel free to add your twist to the basic recipe with additions like honey, shredded cheese, diced jalapeños, or corn kernels to the batter before baking for an extra burst of flavor.
  • Storing: Cornbread muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

Following these steps will yield deliciously moist and tender cornbread muffins that are perfect for any occasion.

Tips & Tricks for the Best Cornbread Muffins

To ensure your cornbread muffins come out perfectly every time, consider these tips and tricks:

  • Preventing Muffins from Sticking: Use a high-quality non-stick muffin tin and generously coat it with non-stick cooking spray. If you prefer muffin liners, spray them lightly with cooking spray before filling to ensure easy removal.
  • Differences Between Cornbread and Corn Muffins: Cornbread is traditionally a denser, less sweet bread served as a side dish, often with a flaky, crusty exterior. Corn muffins, on the other hand, are typically sweeter and lighter, with a tender crumb, making them more akin to a breakfast or snack item.
  • Keeping Muffins Warm: To keep cornbread muffins warm for serving, place them in a cloth-lined basket or dish and cover them with another cloth. This traps the heat without causing the muffins to become soggy.
  • Freezing Instructions: Cornbread muffins freeze beautifully. Cool them completely, then wrap each muffin individually in plastic wrap, followed by a layer of aluminum foil or place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or gently warm in the oven before serving.


Q: How do cornbread and corn muffins differ?
A: Cornbread is usually less sweet and more dense, serving as a side dish, while corn muffins are sweeter, lighter, and can be enjoyed as a snack or breakfast treat.

Q: How can I keep my cornbread muffins fresh?
A: Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze as per the instructions above.

Q: Can I make cornbread muffins ahead of time?
A: Yes, they can be baked ahead of time and kept fresh in the freezer. Thaw and reheat gently before serving.

Q: Can I add corn kernels to my muffins?
A: Absolutely! Adding corn kernels can provide a delightful texture and burst of sweetness.

Variations and Serving Suggestions

Cornbread muffins are wonderfully versatile. Consider these variations and serving suggestions:

  • Add-Ins: Customize your muffins by adding fresh or canned corn kernels, diced jalapeños, shredded cheese, or cooked bacon bits to the batter.
  • Honey-Butter Glaze: For a sweet finish, brush your freshly baked muffins with a mix of melted butter and honey.
  • Serving Suggestions: Serve warm cornbread muffins with chili, barbecue ribs, or grilled vegetables. They also pair well with soups and stews, acting as the perfect vehicle for soaking up flavors.

Nutritional Information

The nutritional content of cornbread muffins can vary depending on the specific recipe and any additional ingredients. On average, a standard cornbread muffin might contain approximately:

  • Calories: 200-250 kcal
  • Carbohydrates: 25-30g (with sugars making up about 6-10g of this)
  • Protein: 3-5g
  • Fat: 10-15g (with saturated fat accounting for about 5-7g)
  • Fiber: 1-2g

These values are for guidance only. Adding ingredients like cheese, corn, or bacon will alter these figures. For those watching their intake of sugars or fats, adjustments can be made by substituting ingredients like using low-fat milk or reducing the sugar amount.

Cornbread Muffins Recipe

Indulge in the warm, comforting delight of homemade cornbread muffins. This simple yet delicious recipe combines the richness of butter and the tanginess of sour cream with the classic taste of cornmeal to create muffins that are perfectly moist and tender on the inside with a golden crust on the outside. Ideal for breakfast, as a snack, or served alongside your favorite dishes, these cornbread muffins are a versatile addition to any meal.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Side Dish, Snack
Cuisine American, Southern
Servings 12 muffins
Calories 250 kcal


  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Ice cream scoop or measuring cup
  • Wire rack


  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup sugar
  • ½ cup unsalted butter melted and cooled
  • ¾ cup sour cream
  • ½ cup milk


  • Preheat the oven to 400°F (200°C). Generously coat a 12-cup muffin tin with cooking spray.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together the eggs and sugar until smooth. Mix in the melted butter, sour cream, and milk until well combined.
  • Fold the wet ingredients into the dry ingredients with a rubber spatula until just combined. Avoid over-mixing.
  • Use an ice cream scoop or measuring cup to evenly distribute the batter among the muffin cups.
  • Bake for 18 minutes, or until the muffins are light golden brown and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool for 10 minutes before serving.


  • Variations: Add ½ cup of fresh or canned corn kernels, ½ cup shredded cheese, or ¼ cup diced jalapeños to the batter for extra flavor.
  • Storing: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temperature or warm gently before serving.
  • Serving Suggestion: Serve warm with butter, honey, or your favorite chili or stew for a comforting meal.
Keyword Cornbread Muffins, Cornmeal, Easy Recipe, Homemade Muffins, Sour Cream