Cornbread Muffins

Cornbread Muffins

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Cornbread Muffins

With a lower flour to corn ratio, these Cornbread Muffins are a tasty alternative to your more traditional corn muffin! I found this recipe posted by Michelle of Brown Eyed Baker, which she adapted from Cook's Illustrated.

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 12 muffins
Author Michelle


  • 2 cups divided cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/3 cup granulated sugar
  • 2 large eggs, lightly beaten


  1. Adjust oven rack to upper-middle position and preheat oven to 425°F.

  2. Grease a 12 cup muffin tin or line with paper liners; set aside.

  3. In a medium bowl, whisk together 1½ cups of the cornmeal, flour, baking powder, baking soda, and salt; set aside.

  4. In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency (the whisk will leave a distinct trail in the bottom of the bowl that slowly fills in), 1 to 3 additional minutes. Note: If you do not have a microwave, you can do this step in a saucepan on the stovetop.

  5. Whisk in the sour cream, melted butter, and sugar until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick). Divide the batter evenly among the prepared muffin cups (the batter will mound slightly above the rim).
  6. Bake muffins at 425°F, until the tops are golden brown and a toothpick inserted in the center comes out clean (13 to 17 minutes), rotating the muffin tin halfway through baking.

  7. Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove muffins from the muffin tin and let cool 5 an additional 5 minutes.

  8. Can be served slightly warm or at room temperature.

Recipe Notes

Using coarse-ground or white cornmeal is not recommended for this recipe. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.
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