Best Cornbread Muffins Recipe

5 from 4 votes

Best Cornbread Muffins Recipe

These are the best cornbread muffins you'll ever eat! They’re sweet and moist with a beautiful crumb, with bursts of fresh corn in every bite. Plus, these corn muffins are easy to make in 30 minutes - no mixer required.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: Muffins

Author: Laura Sandford

Cost: $4

Equipment

Ingredients

¾ cup yellow cornmeal
¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
½ cup salted butter (melted)
⅓ cup granulated sugar
2 Tablespoons honey
¼ cup whole milk
½ cup sour cream
2 eggs
1 cup corn kernels (fresh, or frozen & thawed)

US Customary - Metric

Instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a standard 12-cup muffin tin.
In a medium bowl, combine cornmeal, flour, baking powder, and sea salt. Set aside.
In a large bowl, whisk together melted butter sugar and honey.
Add, milk, sour cream and eggs and whisk until smooth.
Add dry ingredients and stir/whisk until mixture is smooth.
Fold in corn kernels.
Put ¼ cup batter into each well of the prepared muffin tin.
Bake for 12-15 minutes or until the top is set, lightly golden-brown and a toothpick inserted in the center of the muffins comes out clean.
Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool slightly.
Serve warm with butter, cinnamon butter.

Video

Notes

Ingredient Substitutions

Yellow Cornmeal. I recommend using fine yellow cornmeal for the best texture. White cornmeal works well too, although the muffins will be lighter in color.
All-Purpose Flour. Use gluten-free flour to make them gluten-free. Bread flour and cake flour also work well.
Salted Butter. Unsalted butter can be used in place of salted butter.
Whole Milk. I suggest half and half or heavy cream as the best substitutions.
Sour Cream. Full-fat sour cream is one of the secrets to making these cornbread muffins super moist. Full-fat Greek yogurt is a great substitution.
Granulated sugar and honey. I don't recommend making substitution for the granulated sugar or honey. If you don't love sweet cornbread muffins you can reduce the amount of sugar but that is all I would recommend.
Corn. Feel free to use fresh corn (cooked) from the cob or frozen and thawed corn.

Store

Store any leftover cornbread muffins in an airtight container in the refrigerator for 5 days. You can also use them to make the best cornbread croutons.

Freeze

Let the muffins cool completely then store in an airtight container in the freezer for up to 2 months. If you plan on freezing it for a while, I recommend also tightly wrapping each muffin in plastic wrap before putting it in an airtight container.

Nutrition