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corn muffins in a muffin tin

Homemade Cornbread Muffins

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 28 minutes
  • Yield: Serves 12 1x


These Homemade Cornbread Muffins are rich, buttery and perfectly delicious! They are wonderful for breakfast, lunch and dinner. We especially love enjoying them with a big bowl of chili.


  • 2 cups flour
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 1/2 cup butter, melted and cooled
  • 3/4 cup sour cream
  • 1/2 cup milk


  1. Preheat the oven to 400 degrees F.  Generously coat a 12-cup muffin tin with cooking spray.
  2. Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl.
  3. Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk until smooth.
  4. Gently fold the egg mixture into the flour mixture with a rubber spatula, until just combined. Do not over-mix.
  5. Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups.
  6. Do not level or flatten the surface of the mounds.
  7. Bake until light golden-brown and a toothpick inserted in the middle comes out with just a few crumbs attached, about 18 minutes.
  8. Let the muffins cool in the pan for 5 minutes, and then flip out onto a wire wrack to let cool for 10 minutes before serving.
  9. Serve with butter, honey, or honey butter!


  • Prep Time: 10 min
  • Cook Time: 18 min
  • Category: Muffins
  • Method: Oven
  • Cuisine: American

Keywords: cornbread, corn muffin, best cornbread muffins, easy corn muffins, quick cornbread muffins