Description
Creamy sour cream cornbread muffins deliver a delightful Southern comfort classic with golden, tender crumbs. Rich buttermilk and corn kernels elevate these irresistible muffins, promising a warm, savory experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) sour cream
Dry Ingredients:
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Liquid and Binding Ingredients:
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) melted butter
- 2 tablespoons honey or sugar (optional, for a slightly sweet version)
- Additional butter for greasing
Instructions
- Warm the oven to a toasty 375°F (190°C), preparing a muffin tin with a light coating of grease or paper liners for easy removal.
- In a spacious mixing vessel, combine the dry ingredients: cornmeal, flour, leavening agents, and salt, whisking them together to ensure uniform distribution.
- Create a separate mixture by thoroughly blending the liquid components: eggs, tangy sour cream, milk, liquefied butter, and optional golden honey until achieving a silky, homogeneous consistency.
- Gently fold the wet ingredients into the dry mixture, using minimal strokes to incorporate everything. The key is maintaining a slightly lumpy texture – resist the urge to overmix.
- Carefully distribute the batter among the muffin cups, filling each compartment approximately two-thirds full to allow proper rising during baking.
- Transfer the tin to the preheated oven, allowing the muffins to transform into golden-topped delicacies for 15-18 minutes. Check doneness by inserting a toothpick – it should emerge clean and pristine.
- Allow the muffins a brief moment to cool and settle, then serve while still warm. These delectable treats shine brightest when accompanied by a pat of creamy butter or a luxurious drizzle of honey.
Notes
- Use room temperature ingredients to ensure smooth mixing and even baking, preventing lumpy batter and ensuring consistent texture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend or almond flour, maintaining the same measurements.
- Add mix-ins like jalapeños, corn kernels, or shredded cheese to create unique flavor variations and personalize the muffins.
- Avoid overmixing the batter to keep muffins tender; stir just until ingredients are combined to prevent tough, dense results.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg