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Cornbread Muffins with Sour Cream Center

These delightful cornbread muffins feature a creamy sour cream center, offering a sweet and savory hug from childhood memories. Moist, tender, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American, Southern
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Go for medium-ground for the best texture.
  • 1 cup all-purpose flour Simple all-purpose flour works well; can substitute with gluten-free blend.
  • 1/4 cup sugar Granulated or brown sugar can be used for sweetness.
  • 1 tablespoon baking powder Use fresh for best results.
  • 1/2 teaspoon salt Enhances all the flavors.
Wet Ingredients
  • 1 cup milk Whole milk gives richness, dairy-free alternatives are fine.
  • 1/4 cup vegetable oil Use light oil like canola or sunflower.
  • 2 large eggs Room temperature eggs integrate better.
  • 1 cup sour cream Full-fat preferred, Greek yogurt can be used.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and grease your muffin tin.
  2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt until well combined.
  3. In another bowl, whisk together the milk, vegetable oil, and eggs until smooth.
  4. Gently combine the wet and dry ingredients until just mixed to avoid over-mixing.
  5. Fill muffin cups about halfway with batter.
  6. Add a dollop of sour cream in the center of each muffin cup and top with the remaining batter.
Baking
  1. Bake in the preheated oven for about 15-20 minutes, until a toothpick comes out clean.
  2. Allow them to cool slightly before serving warm.

Notes

Store at room temperature for 1 day, refrigerate for up to 1 week, or freeze for up to 3 months.