Sour Cream Corn Muffins
Soft, moist, and packed with rich flavor, these Sour Cream Corn Muffins are the perfect blend of sweet and savory. The combination of tangy sour cream and buttery cornmeal creates a tender crumb that’s irresistibly moist, while a touch of sugar adds just the right amount of sweetness. Designed to be quick and easy, this recipe takes only 10 minutes to prepare and bakes in under 20 minutes—ideal for busy mornings or last-minute gatherings. Customize these muffins with fresh or canned corn kernels for a pop of texture and natural sweetness, and serve them warm with butter, honey, or alongside your favorite chili or barbecue dishes. Whether you’re baking for brunch, dinner, or a simple snack, these golden corn muffins are a crowd-pleasing addition to any table.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Kosher salt
- 0.25 cup Unsalted butter (melted and cooled)
- 1 cup Sour cream
- 0.25 cup Milk
- 2 pieces Large eggs
- 0.5 cup Fresh or canned corn kernels (optional)
- Nonstick cooking spray or butter for greasing the muffin tin
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with nonstick cooking spray or butter, or line with muffin liners.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, sour cream, milk, and eggs until smooth and well incorporated.
Create a well in the center of the dry ingredients. Pour in the wet ingredients and gently stir with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If desired, fold in the fresh or canned corn kernels to add a sweet, chewy texture.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 of the way full.
Bake in the preheated oven for 16-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes.
Gently transfer the muffins to a wire rack to cool completely, or serve warm with butter or honey.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1992 mg | 87% | |
| Total Carbohydrate | 281.3 g | 102% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 50.7 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 472 mg | 36% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 858 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
