These savory hearty muffins are softer and more moist than your conventional cornbread. They are slightly sweet with tender crumbs, and have a wonderful buttery corn flavor.I first saw this cornbread muffin recipe from Brown Eyed Baker. What appealed to me was how soft and fluffy they looked, and the fact that they are already portioned and ready-to-serve. They are different from your standard cornbread, which is baked in a large pan or skillet, so you have to cut and slice your portions. Here all you have to do is bake and throw it in a basket or on a plate. Your guests can just grab-and-go, which makes it great for backyard barbecues, potlucks, or any sort of social gatherings.These cornbread muffins are already on the menu for our annual Super Bowl party coming up, to accompany my husband’s famous chili 3-ways (wimpy, medium, and inferno). Famous says who? Well my husband and his friends.
The original source of this recipe is from Cook’s Illustrated. The method for this recipe is a little bit different. You start by cooking some of the cornmeal with milk before adding the rest of the ingredients. This traps the water in the batter, and keeps the muffins soft and moist. That’s what I love about Cook’s Illustrated – everything is done for a reason.
Once everything comes together, you fill your muffin tin above the rim, and bake for about 15 minutes.
The texture is soft and tender. The taste is savory and slightly sweet, with an earthy corn flavor. These cornbread muffins are a perfect pairing to some sticky sweet barbecue ribs, a nice warm bowl of stew, or your favorite bowl of chili.Print
- Total Time: 30 minutes
- Yield: 12
These savory hearty muffins are softer and more moist than your conventional cornbread. They are slightly sweet with tender crumbs, and have a wonderful buttery corn flavor.
- 1&1/2 cups (245g) cornmeal, divided
- 1&1/2 cups (185g) all-purpose flour
- 1&1/2 tsp (6g) baking powder
- 1 tsp (6g) baking soda
- 1&1/4 tsp salt
- 1&1/4 cups (290g) milk
- 1 cup (258g) sour cream
- 1/2 cup (114g) melted butter
- 1/3 cup (66g) granulated sugar
- 2 large eggs
- Preheat oven to 425F and spray 12-cup muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together the 1 cup of the cornmeal, the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a porridge-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes.
- Whisk in the sour cream, melted butter, and sugar until combined (if the batter is still quite warm, let cool for a few minutes before adding the eggs), then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups. It will fill above the rims.
- Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: side dish
- Method: bake
- Cuisine: American
Keywords: cornbread muffin recipe, moist cornbread recipe
I’ll be sharing this at Fiesta Friday #103 hosted by Angie, co-hosted by Sonal@SimplyVegetarian777 and Petra@FoodEatLove. Have a great weekend!
22 Comments on “Cornbread Muffins”
This is the cornbread recipe I have been looking for. They are perfect. The recipe is perfect and the directions couldn’t be easier to follow. Thank you for taking the time to be sure the recipe turns out as described. The muffins are quite substantial and I can’t wait to serve them with an Easter ham dinner.
Just finished my 2nd one today! They came out amazing, thank you for the great recipe!
You’re very welcome, Lisa! I’m glad you liked it and thank you for your kind words:)
I made these muffins with my kids the other day and we had so much fun making them. After they finished baking, I let my kids taste test them and they all give them 5 stars!
A very delicious, tender muffin. Super easy to make, they rise nicely and look very scrumptious. All my guest were complimentary and enjoyed them. We had them with BBQ’d ribs.
You’re very welcome Deb and thank you for your kind feedback. Have a lovely weekend!
Absolutely the best corn muffins I have ever made. My husband and grandchildren agreed. Thank you for sharing this recipe.
You’re very welcome and I’m happy to hear that your grandchildren and husband enjoyed them as well:) Thank you for your kind words and have a lovely day!
Perfectly scrumptious! Second round, I increased the sugar by 2T and added 1C blueberries and a pinch of cardamom and sage for a sweet/savory combo. The resulting deliciousness was devoured by the bf in one hour! This evening, I am going to cook up some ground breakfast sausage and add it to the original recipe along with a bit of shredded cheddar and some roasted green chiles (maybe a few corn kernels, too). It’s my favorite part of summer: Hatch chili time in Texas thanks to our New Mexico neighbors. Thank you for an excellent recipe in its own right and as a foundation recipe for culinary exploration.
You’re welcome and thank you for your kind words. Also, for sharing your mouth-watering add-ins. I love the addition of blueberries and herbs, and the idea of converting this recipe into breakfast muffins. I’m drooling just thinking about it:)
I just made some cornbread muffins too – to go with some black bean chili. Such a good combination this time of the year!
I know eh? There is just something about cornbread and chili that is just perfect together, especially during the cold winter months.
Deicious?I used buttermilk in place of the milk.
Great idea and thank you for your feedback Tina:)
These are beautiful corn bread muffins and I am a big fan of good corn bread muffins! Look at the perfect texture and these look moist and delish! Your hubby’s “famous” chili will go very well with these ??.. See you around! Have fun lady!!❤️❤️
Thanks Sonal and you too:)
These corn muffins have got me drooling! I love cornbread, especially with chili, and having individual servings instead of having to cut them is a great idea. Delish!
Thanks Justine, chili with cornbread is one of my favourite meals.
I hate to take photos of plain-colored foods, but you make these cornbread muffins so appetizing, Lily. These sound perfect.
Thanks Jhuls xx
I love cornbread, and love how fluffy this one looks. Pinning!