"Deliciously Moist Corn Muffin Recipe with Sour Cream: A Perfect Addition to Your Breakfast Table"

#### IntroductionIf you're looking for a delightful way to start your day, look no further than this **corn muffin recipe with sour cream**. These muffins a……

#### Introduction

If you're looking for a delightful way to start your day, look no further than this **corn muffin recipe with sour cream**. These muffins are not only easy to make, but they also boast a moist texture and a rich flavor that will have everyone coming back for seconds. Whether you're enjoying them with a cup of coffee or serving them alongside a hearty breakfast, these corn muffins are sure to impress.

#### Ingredients

To create the perfect **corn muffin recipe with sour cream**, you'll need the following ingredients:

- 1 cup of cornmeal

- 1 cup of all-purpose flour

- 1/4 cup of granulated sugar

- 1 tablespoon of baking powder

- 1/2 teaspoon of salt

- 1 cup of sour cream

- 1/4 cup of milk

- 2 large eggs

- 1/4 cup of melted butter

- Optional: 1 cup of corn kernels (fresh, frozen, or canned)

#### Instructions

1. **Preheat Your Oven**: Start by preheating your oven to 400°F (200°C). This ensures that your muffins will bake evenly and rise beautifully.

2. **Mix Dry Ingredients**: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well blended.

3. **Combine Wet Ingredients**: In another bowl, whisk together the sour cream, milk, eggs, and melted butter until smooth. This mixture adds moisture and richness to the muffins.

4. **Combine Mixtures**: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense muffins. If you’re adding corn kernels, fold them in gently at this stage.

5. **Fill Muffin Tins**: Grease a muffin tin or line it with paper liners. Divide the batter evenly among the muffin cups, filling each about two-thirds full.

6. **Bake**: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

7. **Cool and Serve**: Once baked, remove the muffins from the oven and let them cool for a few minutes in the tin before transferring them to a wire rack. Enjoy them warm or at room temperature.

#### Tips for the Best Corn Muffins

- **Sour Cream Substitution**: If you don’t have sour cream on hand, you can substitute it with Greek yogurt for a similar texture and tangy flavor.

- **Sweet or Savory**: Feel free to customize your muffins by adding ingredients like jalapeños for a spicy kick or cheese for a savory twist.

- **Storage**: Store any leftover muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage.

#### Conclusion

This **corn muffin recipe with sour cream** is a fantastic option for breakfast, brunch, or even as a side dish for dinner. The addition of sour cream makes these muffins incredibly moist and flavorful, setting them apart from traditional corn muffins. Give this recipe a try, and you'll soon find it becoming a favorite in your household. Enjoy the delightful taste and wonderful aroma that fills your kitchen as these muffins bake to perfection!