Best 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.
Servings: 12 people
Calories: 204kcal
Ingredients
- 1¼ cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 1/2 cup butter melted
- 1 cup milk
- 1/4 cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- 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.
- Scoop batter into 12 greased muffin tins or paper lined tins, 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!
Notes
Storing instructions: store in an airtight container for up to 2 days at room temperature, up to 1 week in the fridge, or up to 2 months in the freezer.
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