I’m embarrassed to admit that up until now I’ve only made corn muffins with Jiffy. Jiffy makes a decent corn muffin. I can rely on them to be consistent and quick. But these homemade corn muffins are better. They are light and airy and absolutely delicious!
There’s nothing worse than a dry corn muffin and you definitely won’t have that problem with these. The addition of sour cream ensures your corn muffins won’t suffer from dryness. Also, make sure you don’t over cook your muffins. You’ll want to pull them out of the oven when the corn muffins just start to turn golden brown. Anything longer will suck any moisture out of them and leave you with a dry corn muffin.
My picky husband loved these corn muffins and was quite impressed with their texture. He normally doesn’t love corn muffins because they are normally dry so I was rather proud of myself. It’s the little things in life that make me happy!
I like my corn muffins sweet so I added sugar and honey to the mix. Do you prefer your corn muffins sweet or savory? I think the sweetness with a spicy chili can’t be beat.
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt (omit if using salted butter)
- 1¼ cups milk (I used whole milk)
- 1 cup sour cream
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ¼ cup honey
- 2 eggs, lightly beaten
- Makes 12-18 standard muffins and 3-dozen mini muffins.
- Preheat oven to 425 degrees F.
- Line a 12 cup muffin pan or 24 cup mini muffin pan with cupcake liners (I prefer parchment paper cupcake liners since they are non-stick) or spray each cupcake well with non-stick cooking spray (I love coconut oil spray).
- Melt butter in the microwave with milk (I used whole milk) in 30 second increments until butter is melted.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt (omit salt if using salted butter).
- Once the butter and milk mixture has cooled down, add in sour cream, sugar, honey, and eggs and mix until combined.
- Add the wet ingredients to the flour mixture and mix until combined.
- For uniform muffins use a large cookie scoop for standard muffins or small cookie scoop for mini muffins. Add muffin mixture into the prepared muffin pan(s).
- For standard size muffins bake for 12-14 minutes or until golden brown around the edges (mine were perfect at 13 minutes). For mini muffins bake for 7-9 minutes or until golden brown on the edges (mine were perfect at 8 ½ minutes).
- Cool muffins on a wire rack for at least 5 minutes before removing the muffins from the muffin tin. Continue cooling on the wire rack until ready to eat.
- I love adding a pat of butter and a drizzle of honey to a muffin while it’s warm. They are also delicious with chili or with Chile Colorado. If your chili is a little thin you can crumble the corn muffins in the chili to thicken it up.
Adapted from Brown Eyed Baker
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