Light & Tangy Sour Cream Cornbread Muffins Recipe

Southern comfort meets bakery magic with these irresistible sour cream cornbread muffins that redefine classic comfort food.

Soft, golden, and packed with rich flavor, each muffin delivers a delightful blend of textures and tastes.

The secret ingredient, tangy sour cream, creates an incredibly moist and tender crumb that melts in your mouth.

These muffins bring warmth to any table, whether served alongside chili or enjoyed as a standalone treat.

Tender kernels of corn dot the landscape of each perfectly baked morsel, adding subtle sweetness and authentic cornbread character.

Simple ingredients transform into something extraordinary with minimal effort.

Dive into this recipe and discover a new breakfast or side dish favorite that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Calories: 170 kcal

Servings: 13

Sour Cream Cornbread Muffins – What to Have Ready

• Cornmeal: Provides hearty texture and authentic corn flavor, select fresh stone-ground variety for richer taste.
• All-Purpose Flour: Creates tender crumb and helps bind ingredients, choose unbleached flour for better structure.
• Baking Powder: Essential leavening agent that helps muffins rise evenly and achieve light texture.
• Baking Soda: Neutralizes acidic ingredients and contributes to tender muffin crumb.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Binds ingredients and adds richness, use room temperature eggs for smoother mixing.
• Sour Cream: Creates incredibly moist texture and tangy undertone, select full-fat version for best results.
• Milk: Provides moisture and helps activate leavening agents, whole milk recommended for richer taste.
• Unsalted Butter: Adds rich flavor and tender crumb, melt carefully to avoid burning.

• Honey: Introduces natural sweetness and depth of flavor, local raw honey offers most complex taste profile.

Muffin Tools That Help Your Cornbread Rise Just Right

• Muffin Tin: Essential for shaping and baking perfect cornbread muffins.
• Large Mixing Bowls: Two needed – one for dry ingredients, another for wet ingredients.
• Whisk: Crucial for smoothly blending eggs, sour cream, and other wet ingredients.
• Measuring Cups and Spoons: Precise measurements ensure consistent results.
• Toothpick: Helps check muffins for doneness by testing the center.
• Spatula or Wooden Spoon: Great for gently mixing batter without overmixing.
• Cooling Rack: Allows muffins to cool evenly and prevent soggy bottoms.

How to Make Sour Cream Cornbread Muffins with Moist Texture

• Fire Up the Oven

Crank your oven to a toasty 375°F and grab a muffin tin. Splash some cooking spray or line those cups with cute paper liners.

• Mix the Dry Crew

Dump cornmeal, flour, baking powder, baking soda, and salt into a big bowl. Whisk them together until they’re best friends.

• Blend the Wet Team

Crack eggs into another bowl and add sour cream, milk, melted butter, and a touch of honey. Whip everything into a smooth, creamy mixture.

• Create the Magic Batter

Pour the wet ingredients into the dry ingredients. Stir gently – just enough to get everything combined. Don’t go crazy with mixing or you’ll make tough muffins.

• Fill and Bake

Scoop the batter into muffin cups, filling each about two-thirds full. Slide the tin into the hot oven and bake for 15-18 minutes.

• Check for Perfection

Look for golden tops and do the toothpick test. When it comes out clean, you’re done!

• Serve and Enjoy

Let the muffins cool for a few minutes. Serve warm with a pat of butter or a drizzle of honey. Dig in and savor the deliciousness!

Tips for Savory or Slightly Sweet Muffin Versions

• Brush warm muffins with melted butter for an extra rich, golden top that adds incredible flavor and shine.
• Fold in 1/2 cup of shredded cheddar or pepper jack cheese to create a savory, tangy variation that pairs perfectly with chili or soups.
• Swap regular flour with a gluten-free all-purpose flour blend to make these muffins suitable for those with gluten sensitivities.
• Replace half the butter with unsweetened applesauce to reduce calories while keeping the muffins moist and tender.
• Mix in 2 tablespoons of chopped fresh herbs like chives, rosemary, or thyme to add a bright, fresh flavor profile that elevates the cornbread's classic taste.

Serve These Muffins with Chili or Southern Dishes

• Perfect Pairing Plate: Serve these golden cornbread muffins alongside hearty chili or spicy pulled pork for a comforting meal that balances flavors and textures.
• Breakfast Boost: Transform these muffins into a morning treat by topping with scrambled eggs, crispy bacon bits, or a dollop of tangy jam for a quick, satisfying breakfast.
• Rustic Side Companion: Complement grilled barbecue meats, summer salads, or creamy soups with these tender, slightly sweet cornbread muffins that add warmth to any dining experience.
• Snack Time Delight: Slice muffins in half, spread with softened butter or cream cheese, and enjoy as a quick afternoon snack that offers both comfort and convenience.

Storage Tips to Keep Muffins Soft and Fluffy

• Store these moist muffins in an airtight container inside the refrigerator for up to 4 days. Wrap individually for quick grab-and-go breakfast or snack options.
• Carefully place cooled muffins in freezer-safe bags or containers. They'll stay delicious for 2-3 months. Thaw at room temperature or warm gently in the microwave for 15-20 seconds.
• Restore fresh-baked texture by warming muffins in the oven at 300F for 5-7 minutes. This method prevents sogginess and revives their original soft, tender crumb.
• Keep muffins at room temperature for maximum 2 days. Cover loosely with a clean kitchen towel to maintain moisture and prevent them from drying out. Perfect for enjoying throughout the day.

Fluffy Sour Cream Cornbread Muffins Recipe

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4.7 from 12 reviews

• Total Time: 28 minutes
• Yield: 13 1x

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Description

Hearty Southern sour cream cornbread muffins bring rustic comfort straight from grandma’s kitchen to your table. Warm, golden morsels deliver rich flavor with a tender crumb that beckons you to savor each delightful bite.

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Ingredients

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• 2 large eggs
• 1 cup sour cream
• ¼ cup milk
• ¼ cup melted butter (plus extra for greasing)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons honey or sugar (optional, for a slightly sweet version)
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda

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Instructions

1. Preparation: Warm the oven to 375F (190C) and prepare a muffin tin by lightly greasing or lining with paper cups.
2. Dry Mixture: Thoroughly blend cornmeal, flour, baking powder, baking soda, and salt in a spacious mixing bowl, ensuring even distribution of ingredients.
3. Wet Fusion: Whisk eggs, sour cream, milk, melted butter, and honey into a silky, uniform liquid mixture, creating a smooth base for the muffins.
4. Batter Assembly: Gently fold wet ingredients into dry components, stirring minimally to maintain a light texture – stop mixing the moment ingredients are just incorporated to prevent dense muffins.
5. Filling and Baking: Distribute batter evenly across muffin cups, filling each approximately two-thirds full, then slide the tin into the preheated oven.
6. Completion and Serving: Bake for 15-18 minutes until muffin tops turn a golden hue and a toothpick emerges clean when inserted. Allow a brief cooling period before serving, ideally accompanied by a pat of butter or a delicate honey drizzle.

Notes

• Stir batter just until ingredients combine to maintain a tender, light texture without developing tough gluten strands.
• Sour cream adds richness and helps keep muffins exceptionally moist, preventing dry or crumbly results.
• Allow ingredients like eggs and dairy to reach room temperature for smoother blending and more consistent baking.
• Adjust honey quantity or substitute with maple syrup for different flavor profiles while maintaining moisture balance.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 170
• Sugar: 5 g
• Sodium: 200 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg