Cornbread Muffins
These cornbread muffins are soft, fluffy, and lightly sweet with golden tops and tender centers. They’re an easy small-batch recipe made with my homemade dry cornbread mix or a box of Jiffy corn muffin mix.
Servings: 6
Calories:
Ingredients
- ½ cornbread mix click for the recipe, or 1 box Jiffy corn muffin mix
- 1 tbsp butter for greasing the baking dish
- Wet Ingredients
- 1 large eggs
- ½ cup buttermilk
- ¼ cup sour cream full fat
- 2 tbsp butter melted
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees fahrenheit
- Add the wet ingredients to a large mixing bowl
- Whisk to incorporate
- Add the cornbread mix to the wet ingredients
- Gently fold in the cornbread mix (just enough to incorporate) into the wet mix. There will be some lumps and that’s ok. Let the batter rest for 10-15 minutes. The rest helps soften the cornmeal so the muffins turn out fluffy
- Grease a muffin pan with 6 slots with butter.
- Divide the cornbread batter across the slots in the muffin pan.
- Bake uncovered for 12-15 minutes, or until a toothpick inserted into the center comes out clean and the top is starting to turn golden.
Notes
Use homemade mix or Jiffy: This recipe works with ½ batch of my homemade cornbread mix or 1 box of Jiffy corn muffin mix.
Do not overmix: Fold the dry mix into the wet ingredients just until combined. A few lumps are fine and help keep the muffins tender.
Rest the batter: Letting the batter sit for 10 to 15 minutes helps soften the cornmeal so the muffins bake up fluffier.
Grease the pan well: Butter the muffin pan before adding the batter to help the muffins release easily.
Check for doneness: The muffins are ready when the tops are starting to turn golden and a toothpick inserted into the center comes out clean.
Makes 6 muffins: Divide the batter evenly across 6 muffin cups.
Do not overmix: Fold the dry mix into the wet ingredients just until combined. A few lumps are fine and help keep the muffins tender.
Rest the batter: Letting the batter sit for 10 to 15 minutes helps soften the cornmeal so the muffins bake up fluffier.
Grease the pan well: Butter the muffin pan before adding the batter to help the muffins release easily.
Check for doneness: The muffins are ready when the tops are starting to turn golden and a toothpick inserted into the center comes out clean.
Makes 6 muffins: Divide the batter evenly across 6 muffin cups.
