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.
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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.
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.
How to Make Cornbread Muffins
- 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, whisk together the egg, melted butter, milk and sour cream until combined.
- 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.
- Pour batter into 12 greased muffin tins or paper liners. They should be about 3/4 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!
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
Cornbread Muffin Recipe
Ingredients
- 1 1/4 cup Yellow Cornmeal
- 3/4 cup All-Purpose Flour
- 1/4 cup Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 Tsp Salt
- 1 large Egg
- 1/2 cup Butter melted
- 1 cup Milk
- 1/4 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 3/4 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!
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Here are some other muffin recipes that we love!
- Einkorn Pumpkin Muffins
- Triple Berry Muffins
- Ham and Cheese Cornbread Muffins
- Greek Yogurt Banana Muffins
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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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