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Corn Muffins

Author Rachel


  • 2 cups (10 oz) all purpose flour
  • 1 cup (5 oz) yellow cornmeal
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup sour cream
  • ¾ cup (5¼ oz) sugar
  • ½ cup whole milk
  • 8 tablespoons (1 stick) unsalted butter melted and cooled
  • 2 large eggs
  • 1 (11 oz) can whole corn kernels, drained (optional)


  1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a 12-cup muffin tin.
  2. Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the sour cream, sugar, milk, melted butter, and eggs together until smooth. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. If using, fold in the corn kernels.
  3. Using a greased ⅓-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 15 to 20 minutes, rotating the pan halfway through baking.

  4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.