Sour Cream Corn Muffins
I love corn muffins. I honestly could eat my weight in them. Seriously, I love them that much! But I am picky about my corn muffins... I do not like them to have actual corn kernels in them. I know, I know, that may sound silly and even sacrilegious to some, but it's the truth....and I'm all about baring my soul here!! The only corn I want in my muffins is in the corn meal! lol If you must have kernels in your corn muffins, go ahead and add them, it's not going to hurt these at all. These muffins were extremely easy to make. They were good, but lacked a bit of "something". I can't pinpoint the exact thing...maybe a little bit more sugar to help sweeten them up a bit? I'm not sure...But what I am sure of is this: Slap a little butter them and drizzle them with some honey....and they are HEAVEN!
Sour Cream Corn Muffins
Recipe Courtesy of Land O Lakes
Printable Recipe
Ingredients:
1/4 cup butter, softened
3 Tablespoons sugar (I would use 4 if I made these again)
2 eggs
1/2 cup sour cream
1/2 cup milk
2/3 cup yellow cornmeal
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 425 degrees.
Combine butter and sugar in a bowl of a standing mixer. Beat at medium speed, scraping down side of bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in sour cream and milk. Slowly add all remaining ingredients. Reduce speed to low; beat just until mixed.
Spoon batter into 12 greased or paper-lined muffin cups. Bake for 15-18 minutes or until golden brown. Enjoy!
14 comments:
Oh, those must be so wonderfully rich! I usually load my cornbread with cheese and -- hanging my head -- corn, and even crumbled bacon if I have some. But just like with cookies and ice cream, sometimes you want it loaded and sometimes you want simplicity. And these would be perfect just on their own ... :)
Great recipe Jenn! I think I have eaten my weight in corn muffins. Bet the sour cream in them holds them together well and they taste delicious.
They look very moist! I love the sour cream in the muffins.
I'm with you. I only want the corn meal, and I want them warm with butter that melts from the heat of the muffin. That would be good with my coffee right now!
YUM!!! I have to admit I have taken many a recipe from the Land O Lakes site and they have some great ones! These look SO moist and nice and am with you on the muffin love...unfortunately. How funny is it we both baked this week? Ha ha - we're branching out!
They look good Jenn! I'll have to try these, mine always get the dreaded dry crumblies. Never good :( however I think the sour cream could help avoid that. Now I want chili and cornbread!
You bloggers out there are going to have to slow down. I can't keep up! LOL
Hello from a fellow corn muffin lover! These look delicious and I will have to try them. Hmmmm, seems I have all ingredients on hand too. Maybe tonight!
Your corn muffins look nice and moist. I hate to bite into a dry muffin! I am going to take your advice and add more sugar when I make them. Thanks Jenn!
My oldest has just recently discovered his love of anything corn muffin related. He'll love to make these with me.
Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com
I know what they need.....corn kernels in them!!! (ha ha ha ha....hey! quit throwing stuff at me)
Yum! I love corn muffins too. These look like a perfect side dish for a holiday meal. The sour cream must keep them deliciously moist. Great recipe!
Those sound about as good as it gets. I mean, never thought to combine sour cream with corn muffins, but it making my stomach growl.
OMG! This is the first opportunity I had to try these & they are super! They even LOOKED like yours!! Had to control myself that I didn't eat 6 of them! I've never made corn muffins from scratch before (always from a box mix!!) and they turned out perfect. If anyone has stock in Jiffy Corn Muffin, get rid of it because they're not getting any more of my money! Thanks Jennifer!
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