Nothing better than warm cornbread muffins topped with butter! These homemade, easy cornbread muffins are simple to make and made with sour cream, butter, and whole milk to make them extra moist!
If you’re making our favorite chili recipe, BBQ, fried chicken, our sausage and peppers recipe or even Thanksgiving dinner, these cornbread muffins are the perfect pairing! They’re quick to make and always a hit! My kids gobble them up and love them topped with whipped butter, yum!
What I love about these cornbread muffins is that the moistness… the sour cream really helps! I also love the crispy edges that form when baked from the butter. They’re so good!
Ingredients in Cornbread Muffins
- Fine Ground Cornmeal
- Baking Powder and Baking Soda
Tips for Making Easy Cornbread Muffins
- An important part of making these is the cornmeal you use. You must use a fine ground, whole-grain yellow cornmeal. It’s important for the texture of the muffins and won’t yield the same outcome with regular cornmeal.
- When making muffins do not over mix the batter. Of course, mix away when it’s just the liquid ingredients. But once the dry ingredients are combined with the wet, whisk lightly and gently fold in the dry ingredients.
- Do not overbake the muffins or they will be dry.
- Always use quality ingredients when you can. This makes a huge difference in the outcome of the muffins.
How to Freeze Cornbread Muffins
They freeze perfectly! Just seal them up tightly with tinfoil and then place them in a freezer-safe bag. You can store them for up to 6 months! Talk about make ahead!
How do you get cornbread out of a muffin pan?
Make sure the muffin tin is sprayed top to bottom for easy removal. This will help the muffins come right out of the pan!
Is cornbread a southern thing?
Cornbread is popular within southern cooking thanks to Native Americans who have been using ground cornmeal for thousands of years.
European settlers, especially those who resided in the south, learned how to work with corn to make unique dishes from the Native Americans. They eventually started to add it to bread and other items.
Why does cornbread crumble?
Cornbread doesn’t have enough gluten to hold together by itself. The more flour a recipe calls for the less crumbly the cornbread will be.
More Recipes You’ll Love!
Let us know if you make these easy cornbread muffins! Leave a comment and review below! Also, follow Sugar and Charm for more recipes and party ideas!
Easy Cornbread Muffins
- 2 cups unbleached flour
- 1 cup fine ground, whole-grain yellow cornmeal, MUST be fine ground!
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup sugar
- 8 tbsp unsalted butter, melted
- 1 cup sour cream
- 1/2 cup whole milk
- Preheat the oven to 400 degrees.
- In a mixing bowl, lightly hand whisk flour, cornmeal, baking powder, baking soda and salt to combine.
- In a separate mixing bowl, whisk eggs for 20 seconds.
- Add in the sugar to the eggs and whisk vigorously for 30 seconds.
- Add in melted butter and continue to whisk.
- Add in the sour cream and milk and whisk.
- Add the wet ingredients to the dry ingredients and gently mix until combined.
- Spray a muffin tin with cooking spray. Make sure to spray the inside of each muffin tin and the top of the pan too. Be generous with the spray!
- Using a cookie scooper or ice cream scooper, fill each greased tin 3/4 of the way full.
- Bake for 12-15 minutes in a 400 degree oven.
- Remove and let them cool slightly before taking them out of the muffin tin.
- Serve warm with whipped butter!