Easy Cornbread Muffins

Cornbread muffins are golden, tender and slightly sweet, with a crisp edge and a soft crumb inside. The batter is stirred together in one bowl with a whisk, so there is no mixer and no long wait.

They bake in under 20 minutes, and each muffin is a single portion that you can pull straight from the pan. Serve them with chili, soup or a breakfast plate, or split one open and spread it with butter.

Ingredients

• 1 cup (125 g) all purpose flour
• 1 cup (140 g) yellow cornmeal
• 1/3 cup (65 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240 ml) whole milk
• 1/3 cup (75 g) unsalted butter, melted and cooled slightly
• 2 large eggs
• 1/4 cup (60 g) sour cream or plain yogurt
• 1 tablespoon melted butter, for brushing the tops

Why You’ll Love These Cornbread Muffins

• The batter takes about 10 minutes to mix, and you only need one bowl and a whisk.
• The sour cream keeps the crumb moist, so the muffins do not dry out the way cornbread often does.
• Each muffin has its own crisp edge, which a square pan of cornbread cannot give you.
• They are less sweet than a cake and work with both savory and sweet meals.

Ingredient Notes

Cornmeal: Use fine or medium ground yellow cornmeal. Fine cornmeal gives a softer crumb, and medium gives a bit more texture. Stone ground cornmeal has the strongest corn flavor but can make the muffins slightly gritty. Avoid corn flour and masa harina, because they behave differently and change the texture. Check the label to be sure the package says cornmeal.

Flour: Half flour and half cornmeal gives the muffins enough structure to hold together. A batter with too much cornmeal turns crumbly and breaks apart when you pull the muffin from the pan.

Milk and sour cream: Whole milk gives the best flavor. Buttermilk also works and adds a gentle tang. If you use buttermilk, replace the milk and add 1/2 teaspoon of baking soda along with the baking powder. Plain yogurt can replace the sour cream with no other change.

Butter: Melted butter gives a rich flavor. Let it cool for a few minutes so it does not scramble the eggs when you stir it in. A neutral oil also works, but the muffins will taste less rich.

Eggs and dairy: This recipe is vegetarian, but it is not vegan, because it uses eggs, milk, butter and sour cream.

How to Make Cornbread Muffins

Heat the oven to 400 F (200 C). Grease a 12 cup muffin pan or line it with paper liners. For a crisper edge, grease the pan and skip the liners, since liners trap steam against the sides.

In a large bowl, whisk the flour, cornmeal, sugar, baking powder and salt. Whisk for a full 30 seconds. This spreads the baking powder evenly, so every muffin rises the same way.

In a second bowl, whisk the milk, melted butter, eggs and sour cream until smooth. Pour the wet mixture into the dry mixture and stir with a spatula just until you no longer see dry flour. This is the first step where a mistake ruins the muffins. Overmixing builds gluten and makes them tough and dense. A few small lumps are fine.

Let the batter rest for 5 minutes. Cornmeal absorbs liquid slowly, and this short rest softens it and gives a more tender crumb. The batter will thicken slightly.

Fill each cup about 3/4 full with a large spoon or a scoop. Bake for 15 to 18 minutes, until the tops are golden and a toothpick comes out clean. The second step that matters is the timing. Cornbread muffins go from moist to dry quickly, so start checking at 15 minutes.

Brush the warm tops with melted butter. Cool the muffins in the pan for 5 minutes, then move them to a wire rack. Serve them warm.

Tips for Success

• Heat the greased muffin pan in the oven for 5 minutes before filling it. Batter that hits a hot pan sets quickly and gives you crisp edges and a taller dome.
• Do not overfill the cups. Three quarters full gives a nice dome, and anything more can spill over and fuse the muffins together.
• Use room temperature eggs and dairy. Cold ingredients can make the melted butter harden into small clumps.
• Measure the cornmeal and flour by weight if you can. A cup of packed cornmeal can weigh much more than a spooned cup.
• Take the muffins out as soon as a toothpick comes out clean. Extra minutes in the oven dry them out.

Storage

Counter: Keep the cooled muffins in an airtight container for up to 2 days.

Fridge: Store them in an airtight container for up to 5 days. Warm each muffin for 15 seconds in the microwave, or 5 minutes in a 325 F (160 C) oven, before serving.

Freezer: Wrap the muffins one by one and place them in a freezer bag for up to 3 months. Thaw at room temperature for about an hour, or reheat from frozen in the oven for 12 to 15 minutes.

FAQ

Why are my cornbread muffins dry?

The most common causes are overbaking, too much cornmeal and an oven that runs hot. Start checking at 15 minutes, measure accurately and use an oven thermometer if you are not sure of your oven temperature.

Why are my muffins crumbly?

Too much cornmeal compared to flour, or too little egg and fat, makes the muffins fall apart. Use the amounts in this recipe and let the batter rest for 5 minutes before baking.

Can I make the batter ahead of time?

It is best to bake the batter within an hour of mixing. Baking powder starts working as soon as it meets liquid, and the muffins will rise less if the batter sits overnight.

Can I add other ingredients?

Yes. Fold in 1/2 cup of corn kernels, 1/2 cup of shredded cheddar or 1 chopped jalapeno. Add them at the end, and reduce the sugar slightly if you want a more savory muffin.

Can I bake this batter as a loaf or in a skillet?

Yes. Pour it into a greased 8 inch square pan or a 10 inch cast iron skillet and bake at 400 F (200 C) for 20 to 25 minutes, until a toothpick comes out clean.