Best 6 Sour Cream Corn Muffins Recipes

SOUR CREAM CORNBREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

SOUR CREAM CORN MUFFINS

Steps:

• Position the rack in the center of the oven and preheat the oven to 375°F To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or fill the holes with the paper muffin cups, if using them. If using the silicone muffin pans, spray them as directed and set on a baking pan.
• Whisk the cornmeal,flour,sugar,baking soda,baking powder and salt in a medium bowl until well mixed. Set aside.
• In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated.
• Fill in the prepared tins three quarters full. Use additional greased tins or oven safe ramekins for any leftover batter, or reserve the batter for a second batch. Bake for 22 minutes or until the muffins have a bumpy, rounded top, and a toothpick inserted into one of the muffins comes out clean.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and cool for 5 minutes more on the racks. If storing or freezing, cool completely, and then store in airtight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature, and up to 1 month in the freezer.

CORN MUFFINS

Steps:

• Grease a 12-muffin tin well and preheat the oven to 425 degrees.
• In a large bowl, combine yellow cornmeal, flour, sugar, baking powder, salt, and baking soda. Set aside.
• In a separate large bowl combine the light sour cream, eggs, and butter
• Add the dry ingredients to the wet ones, stir until moist. Spoon the batter into muffin tins and bake for 15-20 minutes or until golden brown.

BLUEBERRY-SOUR CREAM CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease 12 medium-sized muffin cups or line with paper liners; set aside.
• Combine dry ingredients in medium bowl.
• Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
• Gently stir in blueberries.
• Spoon batter into prepared cups, filling each cup 3/4 full.
• Bake 18 to 20 minutes or until golden brown.
• Let stand in pan on wire rack 5 minutes.
• Remove from pan and cool slightly.
• Combine cream cheese, fruit spread and serve with warm muffins.

SOUR CREAM CORN MUFFINS

Steps:

• 1. Preheat oven to 425-degrees. Place a heavy 12-cup muffin tin in the oven.
• 2. In a large mixing bowl combine, flour, cornmeal, baking powder, sugar and salt. Add the egg, 1/4 cup of the bacon fat, buttermilk and sour cream. Beat until smooth.
• 3. Remove muffin tin from oven, spray the sides and bottoms of with vegetable cooking spray, and add the 1/2 teaspoon bacon fat to each cup. Sprinkle some cornmeal, about 1/4 teaspoon, into each cup.
• 4. Spoon 1/4 cup batter into to each cup and bake for 15 minutes or until golden brown and the muffins are pulling away from the sides of the tin.
• 5. VARIATION: You may use a cast iron skillet, bake 18-20 minutes.

CORN MUFFINS

Steps:

• Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined.
• Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.