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These fluffy cornbread muffins come together in a jiffy and are one of my most requested recipes! Perfect for weeknight dinners and holiday meals alike, I make these at least once a week.
Looking for cornbread baked in a pan? Try my cheddar cheese cornbread recipe or this zucchini buttermilk cornbread.
We all have recipes that we make over and over again. You know I mean – those recipes that just come out perfectly every time and that everyone devours. That’s these cornbread muffins. I make them at least once a week and they never last more than a day. My family members will each have two with dinner and then finish the rest up in the morning along with a side of scrambled eggs. And then, they’ll ask me to make more muffins.
I’m not complaining. These cornbread muffins are incredibly easy to make. The batter comes together in 5 minutes and they bake for only 15 minutes. The most time-consuming part of this recipe is waiting for your oven to heat up. That’s my kind of recipe – simple, quick, and delicious. These muffins are moist, tender, fluffy, and just begging to be slathered with a warm swath of butter.
This Cornbread Muffins Recipe is Flexible
I won’t go into too much detail on how to make these muffins – all of that info is in the recipe card below and this recipe is so easy it doesn’t need much elaboration. However, I did want to note how flexible some of the key ingredients are:
- Sour cream + milk: I usually use sour cream and milk to make these muffins. But, you could also use an equal amount of buttermilk, or you could use plain yogurt + milk. As long as the total amount is not more than 1 3/4 cups it will work! I do prefer sour cream or buttermilk because both of these ingredients will add a nice tang and a bit of tenderness to the muffins.
- Oil: I use olive oil because that is my favorite cooking oil. But you could also use vegetable oil or an equal amount of melted butter.
I love recipes with options, don’t you?
Serving Suggestions
Cornbread muffins go with so many things! Here are some suggestions:
- Serve them split and topped with butter, maple butter, honey or your favorite jam.
- For breakfast, these are marvelous with scrambled eggs, hash browns and crispy bacon.
- With steaming bowls of venison chili, butternut squash chili or sweet potato chili.
- If you’re in the mood for soup, they go well with Instant Pot chicken soup, tomato soup or white bean soup.
- These muffins are also amazing with Instant Pot pot roast. They’re perfect for soaking up the extra meat juices!
How to Store and Reheat Cornbread Muffins
Counter or Fridge: Let the muffins cool completely, then store them in an airtight container on the counter. They will keep for 3-4 days. You can also place the container with the muffins in the fridge, in which case the muffins will last for up to 5 days.
Freezer: These muffins freeze well! Let them cool to room temperature, then wrap each cornbread muffin in saran wrap and place them in an airtight, freezer-safe container. They will keep in the freezer for up to 3 months. Defrost overnight in the fridge, for a few hours on the counter, in the microwave, or in the oven (see below).
Reheating: You can zap a muffin in the microwave or warm it in an oven preheated to 350F. How long they need will depend on whether you have been storing them on the counter or in the fridge, or if you are reheating them from frozen.
- Microwave: Start with 15 seconds in the microwave for a room temp muffin, 30 seconds for a cold muffin, and perhaps a minute for a frozen muffin.
- Oven: For the oven route, start with 2 minutes for a room temp muffin, 3 minutes for a cold muffin, and about 6 minutes for a frozen muffin.
You don’t have to reheat these though – they are just as delicious at room temp.
Print20 Minute Cornbread Muffins
These fluffy cornbread muffins come together in a jiffy and are one of my most requested recipes! Perfect for weeknight dinners and holiday meals alike, I make these at least once a week.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 11-12 muffins
- Category: Breads
- Method: Oven
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup sour cream
- 1 cup milk
- 2 tablespoons olive oil
- 1 egg
Instructions
Prep your tools. Preheat your oven to 425F. Grease your muffin tin with PAM or your preferred cooking spray.
Mix dry ingredients. In a medium bowl combine the flour, cornmeal, sugar, baking soda and salt. Set aside.
Mix wet ingredients. In a large bowl combine the sour cream, milk, olive oil and egg. Mix well.
Add the dry ingredients. Spoon the dry mixture into the wet ingredients and stir until just combined and there are no dry bits of batter.
Bake. Spoon the batter into your prepared muffin tin and bake for 15 minutes, or until the muffins are golden and spring back when touched gently with your fingertip.
Notes
- For taller muffins make only 11 muffins. For smaller muffins, make 12.
Last Step:
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