Moist Cornbread Muffins
These moist cornbread muffins bake up golden brown with the perfect texture. They’re perfect as a side for chili, soups, and even BBQ chicken.
You may also love my Southern cornbread and masa harina cornbread recipes.
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Best Cornbread Muffins
My cornbread muffins are easy to mix up, bake in about 15 minutes, and pair with just about anything from a big bowl of chili to your favorite BBQ chicken.
This version makes tender, moist muffins with a light sweetness from the yellow cornmeal. They’re soft inside, slightly crisp around the edges, and perfect with a little honey butter.
How to Make It
Preheat the oven to 400°F and grease or line a 12-cup muffin tin. In a large bowl, whisk the flour, cornmeal, baking powder, and salt.
In another bowl, whisk the buttermilk, melted butter, eggs, and sour cream until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Scoop the batter into the prepared muffin cups, filling each about ¾ full.
Bake for 14 to 16 minutes, until golden brown and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with butter.
Quick Tips
- For extra flavor, stir in diced jalapeños, crumbled bacon, or cheddar cheese before baking.
- If you like a hint of sweetness, mix a couple tablespoons of brown sugar, granulated sugar, or honey into the wet ingredients.
- Make sure the eggs and buttermilk are at room temperature to help the batter blend smoothly.
Can I use regular milk instead of buttermilk?
Yes, you can use whole milk or a mix of milk and buttermilk.
Just know that removing all the buttermilk will reduce the fat and change the texture slightly.
Add the milk a little at a time so the batter doesn’t get too thin, or the muffins may not bake up properly. You’ll also want to reduce the salt to 1/2 a teaspoon unless you prefer a saltier flavor.
How to Store Leftovers
Store leftovers at room temperature for up to 2 days or in the fridge for up to 4. Reheat in the microwave for a few seconds to restore moisture.
For longer storage, freeze the muffins in a single layer, then transfer them to a freezer-safe bag. They’ll keep for up to 2 months. Warm them in the oven or microwave before serving.
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Ingredients
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups buttermilk, or a combination of buttermilk and milk
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 tablespoons sour cream, room temperature
Instructions
- Preheat the oven to 400°F. Grease or line a 12-cup muffin pan.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.1 ½ cups all-purpose flour1 cup yellow cornmeal1 tablespoon baking powder1 teaspoon salt
- In another bowl, whisk the buttermilk, melted butter, eggs, and sour cream until smooth.1 ½ cups buttermilk½ cup unsalted butter2 large eggs2 tablespoons sour cream
- Add the wet ingredients to the dry ingredients and stir just until combined. Don’t overmix.
- Divide evenly among the muffin cups, filling each about ¾ full.
- Bake for 14 to 16 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.