Moist and tender, with a light crunch and a touch of sweetness, look no further for your go-to Cornbread Muffin recipe.
For Thanksgiving this year, I will be serving these Cornbread Muffins. I love how they add a rustic quality to my white chicken chili, yet can offer some nostalgia to the holiday table.
The cornmeal imparts a delightful crunch to every bite and a bit of sugar gives the muffins just a hint of sweetness. Their crumb is moist and tender, making them perfect for wiping up gravy.
These Cornbread Muffins are really easy to whip up, so you can do a test run before deciding to add them to your menu. Give them a try and I’m sure that they will become your go-to Cornbread Muffins recipe.
Ensure success when making these Cornbread Muffins by making sure not to over mix the batter. A little streak of flour remaining means it’s perfect and ready to be dropped into the muffin tin.
If you need a more elegant roll to add to your Thanksgiving and Christmas table, use fresh rosemary to make rosemary dinner rolls. Their design would be gorgeous on any holiday table this season.
One more thing about the Cornbread Muffins – they’re even better toasted up a few days after they’re made.
Yields about 7 jumbo muffins
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sour cream, room temperature
- 3/4 cup granulated sugar
- 1/2 cup whole milk, room temperature
- 1/2 cup 1 stick unsalted butter, melted and cooled
- 2 large eggs, room temperature
Preheat oven to 400°F and grease or line a 6-cup jumbo muffin pan.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
In a medium bowl, whisk together the sour cream, sugar, milk, butter, and eggs until smooth.
Gently stir the sour cream mixture into the flour mixture just until a few streaks of flour remain.
Fill each cup of the prepared pan 3/4 full. Bake for 23 to 28 minutes* until a toothpick inserted in the center comes out clean.
*For regular muffins, bake for 15 to 20 minutes.
*For mini muffins, bake for 10 to 15 minutes.
Adapted from Cook’s Illustrated Cookbook.
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