Description
Delicious and easy cornmeal muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 1¼ cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 1/2 cup butter (melted)
- 1 cup milk
- 1/4 cup sour cream
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix until combined.
- In another bowl, add the egg, melted butter, milk, and sour cream and whisk together until combined.
- Pour the milk mixture into the dry ingredients and stir until combined. Don’t overmix—the batter should be just a little lumpy. Let the batter rest for about 5 minutes and then mix again lightly.
- Scoop batter into 12 greased muffin tins or paper lined tins, about 3/4 full.
- Bake at 350 degrees for 20-25 minutes, or until golden brown on edges and a toothpick inserted into the middle comes out clean.
- Remove from the oven and serve warm with your favorite butter or spread. Enjoy!
Notes
- This recipe makes 12 muffins.
- For best results, do not overmix the batter.
- These muffins can be served with butter, honey, or your favorite spread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg