The Best Cornbread Muffins
These easy one-bowl cornbread muffins are the best! Tried-and-true, I’ve been making them for over a decade. They are light, fluffy, and so, so good!
You know a recipe is a keeper if it’s stuck around as a tried-and-true favorite for over a decade. I have serious commitment issues to recipes – I’m always wanting to try new versions of this or that.
But the minute these light and fluffy cornbread muffins came into my life, I haven’t needed or wanted another cornbread muffin recipe.
They are so fast and easy to whip up. And even though cornbread muffins can get a bad rep for being dry and sawdusty, these are nothing like that! Moist and tender, they are perfect!
Cornbread muffin batter
The batter for these best-ever cornbread muffins is crazy easy! Don’t blink or you’ll miss how quick it is to whip up a batch.
Dry ingredients + wet ingredients + mixing JUST until no dry streaks remain.
These cornbread muffins are like any other good muffin recipe – over mixing will be the death of your light and fluffy texture!
So don’t go overboard. A few lumps are ok!
Even the batter will appear fluffy and even kind of spongy as you scoop the muffin batter into the prepared muffin tin.
I use a large cookie scoop to easily portion the batter into the muffin tin.
Let’s talk muffin tins
If you pile the batter into the muffin tin, this recipe will make about 12 muffins. I use USA brand muffin tins (they’re amazing). The cups are a bit deeper than a regular muffin tin so I only get 12 muffins.
But if you fill them less full, you might get 14-16 muffins.
Bake these beauties for 15-18 minutes until they are perfectly domed and the tops spring back lightly to the touch. There might even be some small cracks on top of the muffins.
It’s highly appropriate to slice these muffins in half straight from the oven and slather in butter and honey.
They are fantastic, and I hope they become a tried-and-true favorite for you, too! I can’t imagine any other cornbread muffin being as good. They are the best!
- 2 cups (284 g) all-purpose flour
- 1 cup (170 g) yellow cornmeal
- ¾ cup (159 g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup (170 g) sour cream
- ½ cup milk
- 8 tablespoons (113 g) butter, melted and cooled slightly (I use salted butter)
- Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking power, baking soda and salt.
- In a smaller bowl or liquid measuring cup, whisk together the eggs, sour cream and milk.
- Add the wet ingredients to the dry ingredients. Add the melted butter. Whisk or stir with a rubber spatula until no dry streaks remain. It’s ok if there are small lumps. Don’t over mix!
- Evenly divide the batter into the prepared muffin tin.
- Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 15-18 minutes, rotating the muffin tin from front to back halfway.
- Cool the muffins in the tin 5 minutes; invert the muffins on a wire rack, stand the muffins upright and cool 5 minutes. Serve warm.
Recipe Source: adapted from The New Best Recipe
Recipe published in Nov 2008; updated April 2020 with new photos, commentary and recipe notes