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Cornbread Muffins with a Creamy Sour Cream Center Recipe

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3.9 from 10 reviews

Delight in these soft and moist Cornbread Muffins with a luscious sour cream center that adds a creamy surprise in every bite. Perfectly golden on the outside and tender inside, these muffins combine the slight sweetness of cornmeal with the tang of buttermilk, making them an irresistible side or snack.

  • Author: Lilya
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp granulated sugar (optional)

Wet Ingredients:

  • 2 large eggs
  • 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)
  • ¼ cup melted butter
  • 2 tbsp honey (optional)

Filling:

  • ¾ cup full-fat sour cream (cold and thick)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup lightly with butter or nonstick spray.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and optional sugar until they are evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, and optional honey until the mixture is smooth and consistent.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, ensuring no streaks of flour remain. Avoid overmixing to keep the muffins tender.
  5. Fill the Muffin Cups: Spoon a heaping tablespoon of batter into the bottom of each muffin cup, spreading it evenly.
  6. Add the Sour Cream Center: Place 1 to 1½ teaspoons of cold, thick sour cream into the center of each muffin cup on top of the batter. Keep the sour cream centered and avoid spreading it to the edges.
  7. Top with More Batter: Cover the sour cream with another tablespoon of batter, smoothing the tops gently without pressing down too hard.
  8. Bake the Muffins: Bake in the preheated oven for 15 to 18 minutes or until the tops are golden brown and a toothpick inserted into the edge comes out clean.
  9. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, or serve warm for the best flavor and texture.

Notes

  • For a dairy-free option, substitute buttermilk with almond milk and vinegar, and use a dairy-free sour cream alternative.
  • Do not overmix the batter to avoid dense muffins; mix until just combined.
  • The sour cream center remains creamy after baking, adding a delightful surprise.
  • These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • To reheat, warm in the oven at 350°F for 5 minutes or microwave for 20 seconds.

Find it online: https://familyhomemeals.com/cornbread-muffins-with-a-creamy-sour-cream-center-recipe/