Sour Cream Cornbread Muffins Recipe
Moist and rich cornbread muffins are easily prepared with a blend of honey, butter, and sour cream.
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Instructions
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Preheat the oven to 425 F and prepare a 10- to 12-cup muffin pan by greasing or lining.
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In a bowl, combine flour, cornmeal, baking powder, salt, and baking soda.
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In a separate bowl, whisk together melted butter and sugar, then add eggs, milk, sour cream, and honey, whisking until blended.
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Add the dry mixture to the wet ingredients and stir until just combined.
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Scoop the batter into the prepared muffin cups.
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Bake for 14 to 16 minutes until browned.
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Cool in the pan for 10 minutes, then remove and serve warm or at room temperature.
Nutritional Info (per serving)
Calories:
162 kcal
Carbohydrate:
20 g
Cholesterol:
50 mg
Fiber:
1 g
Protein:
3 g
Saturated Fat:
4 g
Sodium:
246 mg
Sugar:
6 g
Fat:
8 g
Unsaturated Fat:
0 g