Print

Sour Cream Cornbread Muffins

Sour Cream Cornbread Muffins - recipe card
Print Recipe

These sour cream cornbread muffins are incredibly moist with a tender, buttery crumb and a golden, slightly crisp crust. The tangy richness of sour cream adds depth and keeps the texture light, making them perfect alongside chili, soups, or as a standalone snack.

Ingredients

Scale
  • 3/4 cup (95g) yellow cornmeal, preferably stone-ground
  • 1/2 cup (63g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 large egg, at room temperature
  • 1/2 cup (120ml) full-fat sour cream
  • 1/4 cup (60ml) whole milk
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with 8 paper liners or lightly grease 8 cups with non-stick spray; filling empty cups with a splash of water helps even baking. This high initial temperature ensures a quick rise and a crisp, golden exterior.
  2. In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and kosher salt until evenly combined. Whisking aerates the dry ingredients and distributes the leaveners, avoiding dense spots.
  3. In a separate small bowl, crack the egg and beat it lightly with a fork. Add the sour cream and whole milk, then whisk until the mixture is smooth and fully combined. The sour cream should be at room temperature to prevent the melted butter from solidifying on contact.
  4. Create a well in the center of the dry ingredients. Pour in the wet mixture and the melted, slightly cooled butter. Gently fold with a rubber spatula using 10–12 broad strokes—stop as soon as the flour streaks disappear. Over-mixing develops gluten, which will make the muffins tough instead of tender.
  5. Divide the batter evenly among the 8 prepared muffin cups, filling each about three-quarters full. The batter will be thick; use a cookie scoop or two spoons to transfer it neatly.
  6. Bake on the center rack for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Rotate the pan halfway through for even browning.
  7. Remove the muffin tin from the oven and let it rest on a wire rack for 5 minutes. This resting period allows the steam to finish setting the structure so the muffins don’t collapse. Then transfer the muffins directly to the rack to cool completely, about 10 minutes more.
  8. Serve warm or at room temperature. The muffins are best the day they are made, but extras can be stored. Brush tops with extra melted butter if desired for a richer flavor.

Notes

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze in a zip-top bag for up to 3 months. To reheat, place a muffin on a baking sheet and warm in a 350°F (177°C) oven for 5-7 minutes, or microwave for 10-15 seconds.

Nutrition

Keywords: sour cream cornbread muffins, cornbread muffins, sour cream cornbread, moist cornbread, cornbread recipe, homemade cornbread, easy muffins, side dish cornbread, American cornbread, baked cornbread

Find it online: https://copycatkitchenco.com/sour-cream-cornbread-muffins/