Description
Delicious and fluffy muffins with a creamy sour cream center.
Ingredients
Scale
- 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)
- 2 large eggs
- 1 cup buttermilk (or substitute with milk + 1 tbsp vinegar)
- ¼ cup melted butter
- 2 tbsp honey (optional)
- ¾ cup full-fat sour cream (cold and thick)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with butter or nonstick spray.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and optional sugar until fully combined.
- In a separate bowl, whisk the eggs, buttermilk, melted butter, and optional honey until the mixture is smooth and uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir just until no streaks of flour remain. Avoid overmixing to keep the muffins light.
- Spoon a heaping tablespoon of batter into each prepared muffin cup to cover the bottom evenly.
- Drop 1 to 1½ teaspoons of cold sour cream into the center of each muffin using a small spoon or piping bag. Keep the filling centered without spreading it to the edges.
- Add another tablespoon of batter on top of each muffin to fully cover the sour cream. Gently smooth the tops without pressing down.
- Bake for 15 to 18 minutes or until the tops are golden brown and a toothpick inserted into the edge (not the center) comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely, or serve slightly warm.
Notes
- These muffins can be served warm for a delightful breakfast treat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg