Cornbread Muffins
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Wishing you all a fun, festive, and safe Halloween night filled with costumes, candy, and cozy traditions. At our house, Halloween dinner always means one thing: Mom’s Sweet Chili simmering on the stove and a batch of cornbread muffins fresh from the oven. It’s a tradition that warms us up before the trick-or-treating begins and brings everyone to the table.
Since chili is such a classic Halloween dinner for so many families, I thought today would be the perfect time to share my go-to cornbread muffin recipe. These muffins are soft, golden, and just the right balance of savory and sweet—ideal for pairing with a hearty bowl of chili.
What makes these muffins extra tender is the addition of sour cream, which gives them a lovely, moist crumb. I also use half and half instead of regular milk for a touch of richness that makes them feel just a little more special. They come together quickly and bake up beautifully in muffin form—easy to serve, easy to love.
And of course, no cornbread is complete without a generous swipe of honey butter. It’s the finishing touch that takes these muffins from simple to irresistible. If you’re making chili tonight, give these a try—they might just become part of your Halloween tradition, too.
Ingredients for Cornbread Muffins
- EGGS
- BUTTER
- SUGAR
- SOUR CREAM
- HALF AND HALF
- FLOUR
- CORNMEAL
- BAKING POWDER
- BAKING SODA
Instructions for Cornbread Muffins
Start by preheating your oven to 400°F and lining a 12-cup muffin tin with paper liners. This makes cleanup easy and keeps the muffins from sticking.
In a medium mixing bowl, whisk together the egg, melted butter, sugar, sour cream, and half and half until smooth and well blended. This creamy base gives the muffins their signature tenderness.
Next, add the flour, cornmeal, baking powder, and baking soda to the bowl. Stir gently with a fork or spatula until everything is just combined—don’t overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick comes out clean. Keep an eye on them near the end—overbaking can dry them out.
This recipe makes 12 soft, golden muffins—perfect served warm with a pat of honey butter alongside chili, soup, or your favorite fall meal.
Frequently Asked Questions
Can I use milk instead of half and half?
Yes! You can substitute whole milk for half and half if needed. The muffins may be slightly less rich, but they’ll still be soft and flavorful.
What does sour cream do in cornbread?
Sour cream adds moisture and tenderness, giving the muffins a soft, cake-like texture. It also adds a subtle tang that balances the sweetness beautifully.
Can I make these muffins ahead of time?
Absolutely. These muffins stay fresh for 1–2 days at room temperature in an airtight container. You can also freeze them for up to 2 months—just reheat in the oven or microwave before serving.
Can I bake this recipe in a pan instead of muffin cups?
Yes! Pour the batter into a greased 8×8-inch baking dish and bake at 400°F for about 20–25 minutes, or until golden and a toothpick comes out clean.
How do I know when the muffins are done?
The tops should be lightly golden and a toothpick inserted in the center should come out clean. Be careful not to overbake—this can dry them out.
What’s the best way to serve these muffins?
Serve them warm with a generous swipe of honey butter or alongside chili, soup, or barbecue. They’re also delicious with a drizzle of maple syrup for a sweet twist.
Cornbread Muffins
Real Mom Kitchen
Ingredients
- 2 eggs
- ½ cup butter melted
- 1 cup sugar
- ¾ cup sour cream
- ½ cup half and half
- 2 cups flour
- 1 cup cornmeal
- 1 ½ tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat oven to 400 degrees and line 12 muffin cups with liners.
- In a bowl, add egg, melted butter, sugar, sour cream, and half and half. Mix with a fork until well blended.
- Add in the flour, cornmeal, baking powder, and baking soda. Mix with the fork until combine well.
- Divide the batter evenly into the 12 lined muffin cups.
- Bake for 15-18 minutes at 400 just until they start to brown – don’t overbake! Makes 12 muffins.
Recipe adapted from The Cents’able Shoppin.
