Corn Muffins with Green Onions and Sour Cream

Name: Corn Muffins with Green Onions and Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all purpose flour; 1 cup yellow cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1 1/2 teaspoons salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground black pepper; 1 cup sour cream; 2 large eggs; 1/4 cup (1/2 stick) unsalted butter, melted, cooled; 1 1/2 cups frozen corn kernels, thawed, drained; 1 cup chopped green onions

Servings: persons

1 cup unbleached all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon ground black pepper
1 cup sour cream
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 1/2 cups frozen corn kernels, thawed, drained
1 cup chopped green onions

1
Preheat oven to 425F.
2
Line twelve 1/3-cup muffin cups with paper liners.
3
Combine first 7 ingredients in large bowl.
4
Whisk sour cream, eggs and melted butter in another bowl.
5
Add sour cream mixture to dry ingedients and stir just until moistened (do not overmix).
6
Fold in corn kernels and green onions.
7
Divide batter equally among muffin cups.
8
Bake until golden and tester inserted into center of muffins comes out clean, about 20 minutes.
9
Cool on rack.
10
(Can be prepared 8 hours ahead.
11
Cover and let stand at room temperature.)

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unbleached all purpose flour, 1 cup yellow cornmeal, 1/4 cup sugar, 2 teaspoons baking powder, and more.

Yes, Corn Muffins with Green Onions and Sour Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!