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5
from 1 vote
Cornbread Muffins
Yields about 7 jumbo muffins
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
7
jumbo muffins
Calories:
3296
kcal
Author:
Patty K-P
Ingredients
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
Instructions
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.
Notes
*For regular muffins, bake for 15 to 20 minutes.
*For mini muffins, bake for 10 to 15 minutes.