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A split cornbread muffin with two pats of butter melting inside, surrounded by more muffins on a cooling rack
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4.79 from 19 votes

Cornbread Muffin Recipe (Corn Muffins)

Corn Muffins made with yellow cornmeal, a little flour, leavening, buttermilk, and sour cream. Bake in a muffin tin for about 15 minutes.
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Bread
Cuisine: Southern
Servings: 20 muffins
Calories: 99kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

  • 1 1/4 cup cornmeal
  • 3/4 all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup oil
  • 1/4 cup sour cream
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees and line muffin pan with muffin liners.
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until combined.
  • In a separate medium sized bowl, whisk together buttermilk, egg, oil and sour cream until combined then pour wet ingredients into dry ingredients and mix until it just comes together. No need to overmix but make sure it is well combined.
  • Add batter to muffin liners going about ⅔-¾ of the way up and bake for 14-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool and enjoy.

Video

Notes

  1. Use real cornmeal, boos. Not corn flour, not masa harina.
  2. Give your cornmeal a sniff. If it smells bitter or off, toss it. Fresh cornmeal should have a light, sweet scent.
  3. Measure with care. Spoon the cornmeal into your measuring cup and level it off. Scooping straight from the bag packs it down and throws everything off.
  4. Once you mix the wet with the dry, stop stirring once it's just combined. Overmixing makes the muffins tough.
  5. Let that batter rest for 10 minutes before baking. It gives the cornmeal time to soak it all in and makes for super moist cornbread muffins.
How to Store &  Reheat Corn Muffins
  • Room Temp: Store them in an airtight container or wrapped in foil. They’ll stay fresh for about 1 to 2 days.
  • Fridge: 3 to 4 days is your window. Just make sure they’re wrapped up tight so they don’t dry out!
  • Freezer: Wrap each muffin in plastic wrap or foil, then toss them in a freezer bag. They’ll keep well for 2 to 3 months.
  • Reheat: Warm them in the oven at 300°F for 8 to 10 minutes, or microwave for 15 to 20 seconds. A little butter on top never hurts either!

Nutrition

Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 75mg | Sugar: 5g | Vitamin A: 50IU | Calcium: 28mg | Iron: 0.4mg