Easy-to-make sweet cornbread muffins are a delicious addition to any meal. Their buttery flavor and moist texture will satisfy your cravings!
A Delicious Treat
These muffins offer a sweet twist on traditional savory cornbread, making them ideal for those who enjoy a little sweetness in their bread. Their wonderful texture is enhanced by the addition of sour cream, which enhances the flavor and keeps them moist.
Pair Sweet Cornbread Muffins with Flavored Butters
Whether you enjoy them as a snack, breakfast, or dessert, these muffins fit into any meal. As a bonus, they pair perfectly with flavored butters, such as Red Pepper Jelly Butter or Vanilla Bean Compound Butter, which adds an extra layer of taste. However, even without any spread, they are delicious on their own, showcasing their wonderful flavor and texture.
Easy-to-Make Muffins
Preparing these muffins is straightforward. Begin by mixing your dry ingredients, including plain cornmeal and all-purpose flour, which provides the base. Then add the wet ingredients and watch the batter come together easily. For a simple twist, you can bake the batter as a cake in a cast-iron skillet or a square pan, making it adaptable to your preferences.
Storing Sweet Cornbread Muffins
To store cornbread muffins properly, place them in a closed container to help maintain their moisture and freshness. Additionally, it’s best to let the muffins cool completely before transferring them, as this step prevents condensation that can cause sogginess.
Once they are in the container, you can refrigerate them if you plan to keep them for more than a couple of days. In the refrigerator, the muffins will stay fresh for about a week. However, just be sure to seal the container tightly. This will prevent any food odors from affecting your muffins’ taste. Finally, when you’re ready to enjoy them, gently reheat in the microwave for a few seconds. You can also heat them in the oven for a few minutes to restore their texture.
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Sweet Cornbread Muffins
Equipment
- standard-sized muffin pan
- cupcake liners
Ingredients
- 1 cup plain cornmeal
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2 tablespoons granulated sugar
- 1 cup sour cream
- ½ cup butter, melted
- 2 large eggs, beaten
Instructions
- Preheat oven to 375°F. Place 12 cupcake liners in a muffin pan. (See Notes below for baking in a square pan or cast-iron skillet.)
- Mix cornmeal, flour, baking soda, salt, and sugar in a large bowl, then whisk to mix. Add sour cream and butter. Stir. Add eggs and stir until combined.
- Divide the batter between the muffin cups. Bake 20 minutes or until a toothpick comes out clean or with crumbs.
Notes
Making Muffins with Pan Liners
If making without the cupcake liners, grease the muffin tins.Making a Loaf Instead of Muffins
If making this recipe in a single pan instead of a muffin pan, use either an 8-inch round cast-iron pan or an 8 x 8-inch square pan.-
- For the cast-iron pan, heat 1 tablespoon of butter in the pan as the oven heats. Then coat the pan by swirling the melted butter; then add the batter.
- If using a square pan, spray it with cooking spray before adding the batter.
- Cooking time for either pan is 25 minutes, or until the bread is golden brown on top, and a toothpick comes out clean or with crumbs.