Cornbread Muffins with Sour Cream Center
These delightful cornbread muffins are filled with a creamy sour cream center, striking a perfect balance of sweet and savory, ideal for any occasion.
Ingredients
Dry Ingredients
- 1 cup cornmeal Look for a fine or medium grind for the best texture.
- 1 cup all-purpose flour Using unbleached flour will yield a more wholesome flavor.
- 1/4 cup sugar Adjust based on your sweetness preference.
- 1 tablespoon baking powder Ensure it's not expired for best results.
- 1/2 teaspoon salt Enhances flavors.
Wet Ingredients
- 1 cup buttermilk Substitute with regular milk and vinegar if necessary.
- 1/4 cup vegetable oil Feel free to use melted butter or olive oil.
- 2 large eggs Room temperature for easier mixing.
Filling
- 1 cup sour cream Use full-fat for the best texture.
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk well.
- In a separate bowl, whisk together buttermilk, vegetable oil, and eggs until smooth.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Fill each muffin cup halfway with batter (about 1 ounce).
- Add a dollop of sour cream into the center of each cup, around 1 tablespoon, and cover with more batter until each cup is two-thirds full.
Baking
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a cooling rack. Serve warm.
Notes
Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for 1 week. They freeze well for up to 3 months.