Moist and tender, with a light crunch and a touch of sweetness, look no further for your go-to Cornbread Muffin recipe.
For Thanksgiving this year, I will be serving these Cornbread Muffins. I love how they add a rustic quality to my white chicken chili, yet can offer some nostalgia to the holiday table.
The cornmeal imparts a delightful crunch to every bite and a bit of sugar gives the muffins just a hint of sweetness. Their crumb is moist and tender, making them perfect for wiping up gravy.
I like to use jumbo muffin pans because of the large surface area for smearing on butter or honey, but you can use regular muffin pans or even make minis.
These Cornbread Muffins are really easy to whip up, so you can do a test run before deciding to add them to your menu. Give them a try and I’m sure that they will become your go-to Cornbread Muffins recipe.
Ensure success when making these Cornbread Muffins by making sure not to over mix the batter. A little streak of flour remaining means it’s perfect and ready to be dropped into the muffin tin.
Looking to add more variety to your bread basket? Give my sourdough bread and the best bread rolls I’ve ever had a try!
If you need a more elegant roll to add to your Thanksgiving and Christmas table, use fresh rosemary to make rosemary dinner rolls. Their design would be gorgeous on any holiday table this season.
One more thing about the Cornbread Muffins – they’re even better toasted up a few days after they’re made.
Cornbread Muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream, room temperature
- 3/4 cup granulated sugar
- 1/2 cup whole milk, room temperature
- 1/2 cup 1 stick unsalted butter, melted and cooled
- 2 large eggs, room temperature
Instructions
- Preheat oven to 400°F and grease or line a 6-cup jumbo muffin pan.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the sour cream, sugar, milk, butter, and eggs until smooth.
- Gently stir the sour cream mixture into the flour mixture just until a few streaks of flour remain.
- Fill each cup of the prepared pan 3/4 full. Bake for 23 to 28 minutes* until a toothpick inserted in the center comes out clean.
Notes
Adapted from Cook’s Illustrated Cookbook.
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These muffins look so perfect and classic! I’ve never tried cornbread made with sour cream, but I bet it’s super moist and delicious. I could definitely go for some cornbread and chili right about now (I saw a snowflake in this coming week’s forecast…yikes!).
These muffins look absolutely perfect! I love that you add sour cream to them!
Thanks! It’s amazing what sour cream can do to baked goods!
Is it better to freeze the pan or use liners?
Just a matter of preference. I personally don’t like when crumbs get stuck onto liners, even if it’s just a little. They’re too delectable to waste! :)