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.
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.
Notes
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.