Easy Cornbread Muffins

4.78 from 31 votes

Moist, buttery cornbread muffins with golden edges and a tender crumb—easy to make and the perfect side for BBQ, chili, or any cozy comfort meal.

Prep Time10

Cook Time15

Course: Appetizer, Brunch

Cuisine: American

Servings: muffins

Author: Eden

Cost: $10

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!

Use fine ground cornmeal for the best texture—coarse cornmeal will make the muffins gritty.
Don’t overmix the batter. Gently fold the dry ingredients into the wet just until combined to keep the muffins soft and tender.
Avoid overbaking or they’ll turn dry. Check them around 12 minutes and remove when a toothpick comes out clean.
These muffins are best served warm or at room temperature with whipped butter or a drizzle of honey.
To store, place cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Warm in the microwave for a few seconds before serving.