Sourdough Cornbread Muffins
Tender sourdough cornbread muffins with a lightly sweet crumb and crisp edges—perfect with chili, weeknight meals, or holiday dinners
Servings: 12 muffins
Calories: 232kcal
Equipment
Ingredients
- 1/2 cup unsalted butter (113 g), melted and slightly cooled
- 2/3 cup granulated sugar (134 g)
- 2 large eggs room temperature
- 1 cup buttermilk (240 g), room temperature
- 1/2 cup sourdough discard (120 g), 100% hydration, unfed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup fine yellow cornmeal (150 g)
- 1 cup all-purpose flour (120 g)
- 1/2 teaspoon kosher salt or 1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large mixing bowl, whisk together the melted butter and sugar until smooth.
- Add eggs and whisk until fully combined.
- Stir in the buttermilk and sourdough discard until fully incorporated.
- Sprinkle the baking soda and baking powder over the surface, then whisk briefly.
- Add the cornmeal, flour, and salt to the wet ingredients. Stir just until combined. Do not overmix.
- Optional: Let the batter rest for 10–15 minutes to allow the cornmeal to hydrate. This results in a softer crumb.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake at 400°F for 5–6 minutes, then (without opening the oven door) reduce the temperature to 375°F and continue baking for 10–14 minutes.
- Begin checking for doneness around 13–14 minutes total baking time. Muffins are done when the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. For best accuracy, the internal temperature should register between 200–205°F (93–96°C).
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Storage:
Let muffins cool completely before storing.
- Room temp: Store in an airtight container for up to 2 days
- Fridge: Store for up to 5 days and warm before serving
- Freezer: Freeze tightly wrapped for up to 2 months. Thaw and warm gently in the oven or microwave
- This recipe starts at a higher baking temperature of 400°F for the first 5–6 minutes to encourage a quick lift and create those classic domed muffin tops. Lowering the oven to 375°F after that allows the muffins to finish baking evenly without overbrowning.
- Resting the batter is optional but helpful. It gives the grains time to absorb moisture, resulting in a more tender texture. I highly recommend taking the time to allow the batter to rest.
- Once the oven temperature is reduced, begin checking the muffins after about 8 more minutes (around 13–14 minutes total in the oven). Cornbread can go from moist to dry quickly, so checking early helps prevent overbaking. An internal temperature of 200–205°F is a reliable indicator that they’re perfectly done.
- These muffins are best served warm or at room temperature and pair beautifully with soups, stews, BBQ, or holiday meals. Try them with a pat of butter, drizzle of honey or maple syrup, or alongside your favorite comfort food dishes.
- If you are not using muffin liners, be sure to make sure you adding grease or nonstick spray to the muffin pan. Make the coverage even to avoid it sticking to the pan.
- Reduce the sugar to ½ cup if you prefer muffins on the savory side.
- Fine yellow cornmeal is ideal for a tender muffin. If using medium grind, let the batter rest for at least 20 minutes before baking to reduce grittiness.
Nutrition
Calories: 232kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 211mg | Potassium: 94mg | Fiber: 2g | Sugar: 12g | Vitamin A: 309IU | Calcium: 51mg | Iron: 1mg
