Print

20 Minute Cornbread Muffins

Corn bread muffins in a tin

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.

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.

Keywords: easy cornbread muffins, best cornbread muffins recipe, savory muffins