Homemade Cornbread Muffins
These Homemade Cornbread Muffins are rich, buttery and perfectly delicious! They are wonderful for breakfast, lunch and dinner. We especially love enjoying them with a big bowl of chili.
Ingredients
- 2 cups all purpose flour
- 1 cup yellow cornmeal
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- ½ cup butter melted and cooled
- ¾ cup sour cream
- ½ cup milk
Instructions
- Preheat the oven to 400℉s. Generously coat a 12-cup muffin tin with cooking spray.
- Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl.2 cups all purpose flour, 1 cup yellow cornmeal, 1 ½ tsp baking powder, 1 tsp baking soda, ½ tsp salt
- Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk until smooth.2 large eggs, ¾ cup sugar, ½ cup butter, ¾ cup sour cream, ½ cup milk
- Gently fold the egg mixture into the flour mixture with a rubber spatula, until just combined. Do not over-mix.
- Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups.
- Do not level or flatten the surface of the mounds.
- Bake until light golden-brown and a toothpick inserted in the middle comes out with just a few crumbs attached, about 18 minutes.
- Let the muffins cool in the pan for 5 minutes, and then flip out onto a wire wrack to let cool for 10 minutes before serving.
- Serve with butter, honey, or honey butter!
Tried this recipe?Let us know how it was!
