Sour Cream Cornbread Muffins Recipe

Name: Sour Cream Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Land O Lakes Butter, softened; 3 tablespoons sugar; 2 Land O Lakes Eggs; 1/2 cup sour cream; 1/2 cup milk; 1 cup all-purpose flour; 2/3 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; Land O Lakes Butter with Canola Oil

Servings: persons

1/4 cup Land O Lakes Butter, softened
3 tablespoons sugar
2 Land O Lakes Eggs
1/2 cup sour cream
1/2 cup milk
1 cup all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Land O Lakes Butter with Canola Oil

1
Heat oven to 425F.
2
Grease or place paper baking cups into 12 muffin pan cups; set aside.
3
Combine butter and sugar in bowl; beat at medium speed, scraping bowl often, until creamy.
4
Add 1 egg at a time, beating well after each addition.
5
Stir in sour cream and milk.
6
Add all remaining ingredients; beat at low speed just until mixed.
7
Do not over mix.
8
Spoon batter into prepared muffin pan cups.
9
Bake 15-18 minutes or until golden brown.
10
Serve warm with butter with canola oil.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/4 cup Land O Lakes Butter, softened, 3 tablespoons sugar, 2 Land O Lakes Eggs, 1/2 cup sour cream, and more.

Yes, Sour Cream Cornbread Muffins 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.

Sour Cream Cornbread Muffins

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