5 from 1 vote
Moist and tender, with a light crunch and a touch of sweetness, look no further for your go-to Cornbread Muffin recipe.
Cornbread Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Yields about 7 jumbo muffins

Course: Side Dish
Cuisine: American
Serving Size: 7 jumbo muffins
Calories per Serving: 3296 kcal
Author: Patty K-P
  • 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
  1. Preheat oven to 400°F and grease or line a 6-cup jumbo muffin pan.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the sour cream, sugar, milk, butter, and eggs until smooth.
  4. Gently stir the sour cream mixture into the flour mixture just until a few streaks of flour remain.
  5. 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.

Recipe Notes

*For regular muffins, bake for 15 to 20 minutes.

*For mini muffins, bake for 10 to 15 minutes.