|Nutritional Guidelines (per serving)|
The wonderful thing about cornbread muffins is that you can serve them with breakfast or with dinner; however, they are not so wonderful when they are dry and somewhat tasteless. These delicious cornbread muffins are slightly sweet, and the butter, sour cream, and honey make them moist and rich. Served at brunch with butter and jam, or at lunch alongside chili and greens, or at the Thanksgiving dinner table, these tender and flavorful cornbread muffins will become the only cornbread recipe you will ever make.
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 5 tablespoons butter (melted)
- 3 tablespoons sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tablespoon honey
Heat the oven to 425 F. Grease muffin cups (10 to 12) or line with paper liners.
In a bowl, combine the flour, cornmeal, baking powder, salt, and baking soda. Stir to blend thoroughly.
In another mixing bowl, whisk together the melted butter and sugar. Whisk in eggs until well blended. Add the milk and sour cream, along with the honey; whisk to blend.
Add the dry mixture to the wet ingredients and stir until well blended. Scoop into the prepared muffin cups.
Bake for 14 to 16 minutes, until nicely browned. Let cool for about 10 minutes and then remove from the pan. Serve warm or at room temperature.
Tips and Variations
These muffins are slightly sweet. If you prefer a savory muffin, cut back on the sugar or omit completely. If you prefer a sweet muffin, add another tablespoon or two of sugar.
When it comes to baking muffins, we are often cautioned not to overmix as this will cause the muffin to become tough and dense. Although this is true, it should not deter you from combining the ingredients completely to form a batter. (About 12 stirs around the bowl once all of the ingredients are combined should do the trick.) What you should not do is use an electric mixer when making muffins—this will almost guarantee you will end up with hockey pucks.
To assure each muffin is relatively the same size, use an ice cream scoop or soup ladle to portion out the batter into the muffin pan. Filling about 1/3 full is often recommended. And, although this may seem a bit odd, once you remove the muffins from the tin, continue cooling them upside down on a towel; this will prevent the bottoms from becoming soggy.
This cornbread muffin recipe is ideal for adding in other ingredients. Once the batter is mixed, fold in blueberries, dried cranberries, or chocolate chips. If using fresh or frozen berries, toss with a little flour before adding; this will keep the berries from sinking to the bottom of the muffins.