Description

These Sweet Cornbread Muffins are a delightful balance of savory and sweet, perfect for accompanying a variety of dishes or enjoying on their own. Moist and tender, with a hint of vanilla, they are a crowd-pleaser for any occasion.

Ingredients

Dry Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
¾ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients:

1 cup milk
2 large eggs
½ cup unsalted butter (melted and slightly cooled)
¼ cup sour cream
1 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin.
Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In another bowl, mix milk, eggs, melted butter, sour cream, and vanilla until smooth.
Combine Mixtures: Pour wet ingredients into dry ingredients, stirring gently until just combined.
Fill Muffin Cups: Divide batter evenly among muffin cups, filling each about ¾ full.
Bake: Bake for 15–18 minutes until golden and a toothpick comes out clean.
Cool and Serve: Allow muffins to cool slightly before serving warm.

Notes

For added texture, mix in ½ cup of corn kernels or ¼ cup honey.
These muffins freeze well and can be reheated in the microwave.