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    Home » Breakfast » Best Cornbread Muffins {Video}

    Best Cornbread Muffins {Video}

    Published: September 30, 2020 · Jill Baird · 2 Comments

    homemade cornbread muffin recipe

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    These lightly sweetened, soft and tender Cornbread Muffins are quick, easy and so delicious.  Serve with everything from butter and honey to winter chilis and soups, or even your summer BBQ favorites.

    Jump to:
    • Cornbread Muffins Video Tutorial
    • The Best Cornbread Muffins
    • What to Eat With Cornbread Muffins
    • Ingredients You’ll Need For This Cornbread Muffin Recipe
    • How to Make Cornbread Muffins
    • Variations to these Sweet Cornbread Muffins
    • Cornbread Muffin Recipe

    Cornbread Muffins Video Tutorial

    The Best Cornbread Muffins

    This recipe for Cornbread Muffins makes it so easy to ditch the box mix forever.  Nothing beats homemade, and you won’t believe just how simple these are to make!  The end result is so much more light and fluffy and delicious than anything you could ever get from a box.

    There are no crazy ingredients in this recipe - just stone ground cornmeal, sour cream, melted butter, milk, and a few basic pantry items.  We like our Cornbread Muffins a little sweet, but if you prefer yours to be more savory you can reduce the sugar or try leaving it out completely.

    cornbread muffins recipe in a cupcake pan

    What to Eat With Cornbread Muffins

    Our family loves spreading a little Honey Butter over these little beauties and eating them as a snack.  They taste amazing like this, especially fresh out of the oven.  

    We also recommend pairing Cornbread Muffins as a side dish to any of the following:

    • Easy Chili Recipe
    • Turkey and Rice Soup
    • Crockpot Turkey Breast with 3 Citrus Marinade
    • Easy Baked Ziti
    • Baked BBQ Chicken Breast

    Ingredients You’ll Need For This Cornbread Muffin Recipe

    • Cornmeal - we prefer to use stone ground yellow cornmeal for this recipe.  It has a little texture, but still stays nice and soft.
    • Flour - we use all-purpose flour for this recipe.
    • Sugar - we usually use regular granulated sugar, but you could also substitute honey and/or maple syrup.
    • Baking Powder and Baking Soda - you’ll need to use both of these ingredients in order to get the little rise in the oven.
    • Salt - sea salt works best.
    • Egg - any type of large egg will work.
    • Butter - you can use salted butter, but you may want to reduce the added salt just slightly.  Otherwise, you can just use unsalted butter.
    • Milk - we prefer to use whole or 2% milk for this recipe.
    • Sour Cream - either full fat or lite will work.
    cornbread muffins cooling on a rack

    How to Make Cornbread Muffins

    1. Preheat oven to 350 degrees.
    2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt.  Mix until combined.
    3. In another bowl, whisk together the egg, melted butter, milk and sour cream until combined. 
    4. Add the wet ingredients to the dry ingredients and stir until combined.  Don't overmix - the batter should be just a little lumpy.  Let the batter rest for about 5 minutes and then mix again lightly.
    5. Pour batter into 12 greased muffin tins or paper liners.  They should be about ¾ full.
    6. Bake at 350 degrees for 20-25 minutes, or until golden brown on edges and a toothpick inserted into the middle comes out clean.  Remove from the oven and serve warm with your favorite butter or spread.  Enjoy!
    homemade Cornbread muffins in a muffin tin
    How to Store Cornbread Muffins

    Let your muffins cool completely, then wrap in plastic wrap or store in an airtight container at room temperature for up to 2 days. 
    You can also store them in the fridge for up to a week, but we highly recommend rewarming just slightly, or at least pulling out to room temperature for 30 minutes before eating.

    Can I Freeze Cornbread Muffins?

    Yes!  Just wrap well, or transfer to an airtight container, and store frozen for up to 3 months.  
    Once you are ready to eat them, remove from the freezer and let thaw at room temperature for a couple of hours, or even overnight.  You can rewarm slightly in the microwave or a low oven if you’d like.

    Variations to these Sweet Cornbread Muffins

    These muffins make a great base to add mix-ins to!  Try and of the following, or even combine a couple if you’d like:

    • Drained and chopped canned green chilis 
    • Cayenne powder (just a pinch or two)
    • Shredded cheddar or pepper jack cheese
    • Maple syrup and/or honey
    • Fresh corn, creamed corn or (drained) canned corn
    • Fresh chopped rosemary or thyme
    Print

    Cornbread Muffin Recipe

    These lightly sweetened, soft and tender Cornbread Muffins are quick, easy and so delicious.  Serve with everything from a simple slab of butter and honey to winter chilis and soups, or all of your summer BBQ favorites.
    Course Side Dish
    Cuisine American
    Prep Time 5 minutes
    Cook Time 25 minutes
    Cooling time 5 minutes
    Total Time 35 minutes
    Servings 12 people
    Calories 204kcal
    Author The Carefree Kitchen

    Ingredients

    • 1 ¼ cup Yellow Cornmeal
    • ¾ cup All-Purpose Flour
    • ¼ cup Sugar
    • 1 teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • 1 teaspoon Salt
    • 1 large Egg
    • ½ cup Butter melted
    • 1 cup Milk
    • ¼ cup Sour Cream

    Instructions

    • Preheat oven to 350 degrees.
    • In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt. Mix until combined.
    • In another bowl, add the egg, melted butter, milk and sour cream and whisk together until combined.
    • Pour the milk mixture into the dry ingredients and stir until combined.  Don't overmix - the batter should be just a little lumpy.  Let the batter rest for about 5 minutes and then mix again lightly.
    • Pour batter into 12 greased muffin tins or paper lined tins. They should be about ¾ full.
    • Bake at 350 degrees for 20-25 minutes, or until golden brown on edges and a toothpick inserted into the middle comes out clean. Remove from the oven and serve warm with your favorite butter or spread. Enjoy!

    Nutrition

    Calories: 204kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 372mg | Potassium: 135mg | Fiber: 2g | Sugar: 6g | Vitamin A: 322IU | Calcium: 49mg | Iron: 1mg

    Here are some other muffin recipes that we love!

    • Einkorn Pumpkin Muffins
    • Triple Berry Muffins
    • Ham and Cheese Cornbread Muffins
    • Greek Yogurt Banana Muffins
    • Popovers

    If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

    pinterest pin for best cornbread muffins

    These Cornbread Muffins are light and tender, quick and easy and so delicious. Nothing beats homemade, and you won’t believe just how simple these are to make!

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    Reader Interactions

    Comments

    1. Natalie

      November 15, 2021 at 5:31 am

      Oh yum! These cornbread muffins look delicious. The texture is amazing. SO soft and buttery. I have to make them.

      Reply
    2. Gina

      November 15, 2021 at 5:28 am

      These are SO good! I think it's the sour cream which creates the best texture. Will be making a batch for the upcoming holiday.

      Reply

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