One Bowl Sour Cream Corn Muffins

These one bowl sour cream corn muffins are so delicious with a great texture from the cornmeal and moistness from the sour cream. A perfect breakfast, snack and even dessert. Enjoy!

This simple recipes for moist and delicious sour cream corn muffins is a staple around my house.

Instead of dinner rolls, serve a warm batch of these muffins and watch them disappear before your eyes. 

They are not too sweet, and that’s how muffins should be and cupcakes well, they’re a whole different story.

This batch of sour cream corn muffins have just the right amount of sweetness, not too sweet like a cupcake and sweet enough that these don’t taste you forgot to add any sweetener at all. 

We all liked the addition of the added sour cream. It really gives a nice texture and flavor to the muffins. 

My kids and husband likes these for breakfast with butter spread over the warm muffin.

My son likes to slather on peanut butter. May sound strange but, it tastes really good. As they say, don’t knock it till your try it. 

Bake a batch soon. It’s nice that you can bake a small batch for just one day and it’s an easy enough recipe that’s for sure.

One Bowl Sour Cream Corn Muffins

Yields: 12 sour cream corn muffins

HERE’S A QUICK VIEW OF THE BASIC INGREDIENTS THAT MAKE UP THESE DELICIOUS SOUR CREAM CORN MUFFINS.

Ingredients: 

• unsalted butter, softened
• granulated sugar
• sour cream, regular or reduced fat, NOT fat free
• 1 large or extra large egg
• pure vanilla extract, this is optional
• milk of choice, I used 2 %
•  all purpose flour
• yellow corn meal
• baking powder
• baking soda
• sea or kosher salt
• powdered sugar for garnish, this is optional
• full printable recipe with amounts listed below in recipe box

HERE’S THE SIMPLE WAY TO PREPARE THESE SOUR CREAM CORN MUFFINS USING JUST ONE BOWL.

Directions:

1. Preheat oven to 425 degrees
2. Spray muffin pan with cooking spray with flour or butter flavored. Set aside. I used a silicone muffin pan and I still spray the inside of each cup.
3. In a large mixing bowl, using a hand held mixer, mix butter with sugar until combined. Add eggs, mix, then add sour cream. Mix again until smooth.
4. Add dry ingredients and mix by hand until all is incorporated. Make sure you get all the dry mixed into the wet. Try not to over mix.
5. Scoop into prepared muffin pan. If using a square muffin pan, you can use paper liners  (Great for brownies too) Bake 15-17 minutes or until lightly browned on top and a toothpick comes out clean or with dry crumbs. The tops should also slightly spring back when touched lightly.
6. Let cool about 10-15 minutes. Pop muffins out and enjoy warm or at room temperature. Sprinkle some powdered sugar if desired.
7. Full printable recipe below in the recipe box.

Make some in a square muffin pan for a fun variety…

Print out and copy recipe below

Print

One Bowl Sour Cream Corn Muffins

One Bowl Sour Cream Corn Muffins are so delicious with a great texture from the cornmeal and moistness from the sour cream. A perfect breakfast, snack and even dessert. Enjoy!

Course bread, Breakfast, brunch, Dessert, Snack

Cuisine American

Keyword corn muffins, one bowl muffin recipe, sour cream muffins

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 muffins

Author Pam

Ingredients

• 1/4 cup plus 4 tbsp softened butter or vegan margarine
• 4 tbsp granulated sugar
• 1/2 cup sour cream, light is fine, don't use fat free for this recipe
• 2 large eggs
• 1 cup milk, I used 2 percent, whole milk is good too
• 1 cup all purpose flour
• 2/3 cup yellow cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea or kosher salt
• 1/2 tsp vanilla extract
• powdered sugar for garnish, this is optional

Instructions

1. 1.Preheat oven to 425 degrees

   2.Spray muffin pan with cooking spray with or without flour or butter flavored. Set aside.

   3. In a large mixing bowl, using a hand held mixer, mix butter with sugar until combined. Add egg, mix, then add sour cream and vanilla if using. Mix again until smooth.

   4.Add dry ingredients and mix by hand until all is incorporated. Make sure you get all the dry mixed into the wet. Try not to over mix.

   5.Scoop into prepared muffin cups. Bake 15-17 minutes or until lightly browned on top and a toothpick comes out clean or with dry crumbs. The tops should also slightly spring back when touched lightly.

   6.Let cool about 10-15 minutes. Pop muffins out and enjoy warm or at room temperature. YUM!

Here’s another delicious muffin recipe to check out…

Chocolate Cranberry Oat Muffins

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