Sour Cream Cornbread Muffins are moist, tender, and incredibly flavorful. These golden muffins have the perfect balance of savory cornmeal goodness and a rich, tangy twist from sour cream. Whether served with chili, soups, or enjoyed on their own with a dab of butter, they make for a comforting addition to any meal.

Why You’ll Love This Recipe

Super moist and tender thanks to sour cream
Slightly sweet with a hearty cornmeal texture
Quick and easy to make with simple pantry ingredients
Great for meal prep and freezing
Pairs well with countless dishes, from BBQ to soups

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cornmeal
All-purpose flour
Baking powder
Baking soda
Salt
Sugar (optional, for a touch of sweetness)
Eggs
Sour cream
Milk
Unsalted butter (melted)

directions

Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease lightly.
In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together the eggs, sour cream, milk, and melted butter until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard-sized muffins. Prep time is approximately 10 minutes, and baking time is 15-18 minutes.

Variations

Add shredded cheddar cheese or crumbled bacon to the batter for a savory twist
Stir in chopped jalapeños or green onions for a bit of heat and flavor
Use honey instead of sugar for natural sweetness
Make mini muffins for bite-sized snacks or party platters
Substitute Greek yogurt for sour cream if desired

storage/reheating

Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze muffins in a freezer-safe bag for up to 3 months.

To reheat, warm in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes until heated through.

FAQs

What does sour cream do in cornbread muffins?

Sour cream adds moisture and a slight tanginess, resulting in a richer, more tender muffin.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute and provides a similar texture and flavor.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

How do I prevent the muffins from being too dry?

Be careful not to overbake, and ensure accurate measurements of wet ingredients.

Can I add corn kernels to the batter?

Absolutely. Fold in about 1/2 cup of cooked corn kernels for added texture and flavor.

What type of cornmeal should I use?

Use medium or fine ground cornmeal for best texture. Avoid coarse cornmeal unless you prefer a grittier bite.

Can I make this recipe without sugar?

Yes, the sugar is optional. Feel free to omit it or adjust to taste.

Can I double the recipe?

Yes, you can easily double the ingredients to make 24 muffins.

What should I serve these with?

They pair perfectly with chili, soups, stews, BBQ, or even as a breakfast side.

How can I tell when the muffins are done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re ready.

Conclusion

Sour Cream Cornbread Muffins are the ultimate comfort food side dish. With their moist texture, golden crust, and rich flavor, they’re perfect for nearly any occasion. Whip up a batch and enjoy the warm, homemade goodness in every bite.

Sour Cream Cornbread Muffins