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Cornbread Muffins at FoodApparel.com

Cornbread Muffins

Course Bread
Cuisine Classic
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Author Christina Lakey


  • 2 cups unbleached all-purpose flour
  • 1 cup cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter 1 stick, melted
  • 3/4 cup sour cream
  • 1/2 cup milk


  1. Preheat oven to 400 degrees F.
  2. Coat a 12-tin muffin pan with nonstick cooking spray.
  3. In a medium bowl whisk together flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  4. In another bowl, whisk together eggs until they turn a light color and are well-combined.
  5. Add sugar to eggs and whisk quickly until thick and well-blended.
  6. Add melted butter to egg mixture in a couple of additions, whisking after each addition to combine well.
  7. Add half of the sour cream and half of the milk to the wet ingredient mixture. Mix to combine. Add remainder milk and sour cream and combine.
  8. Add wet ingredients to dry and stir in gently with a rubber spatula until the batter is moistened and just coming together. Mixture should be evenly moistened, but should look a little lumpy. DO NOT OVERMIX!
  9. Drop spoonfuls of batter into prepared muffin tin (using a big ice cream scoop works well). Do not level or flatten surfaces.
  10. Bake for 16-18 minutes, or until muffins are light golden brown and toothpick inserted into muffin comes out clean.
  11. Let muffins stand for 5 minutes in tin, then remove, and serve warm.