High Altitude Cornbread Muffins
An easy, high altitude recipe for sweet, buttery and moist cornbread muffins.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- ½ cup unsalted butter, melted
- ⅔ cup granulated sugar
- 2 large eggs
- ¾ cup whole milk
- ½ cup full-fat sour cream
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, spooned and leveled
- 1 ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- Preheat the oven to 375 F, and position a rack in the center of the oven. Grease an standard 12-cup muffin pan with non-stick baking spray.
- In a bowl, whisk together the melted butter and sugar. Add the eggs, and whisk until smooth, then whisk in the milk and sour cream.
- Separately, combine the cornmeal, flour, baking powder and salt. Add the dry ingredients to the wet, and whisk for 10-15 seconds until well combined.
- Divide the batter between the cups. Bake for about 16-17 minutes, just until a toothpick comes out clean.
- Remove the muffins from the pan and set on a cooling rack. Cool for 10 minutes, then serve warm. These cornbread muffins are delicious with butter and honey or pure maple syrup.
Notes
Store leftover cornbread muffins in an airtight container for up to 3 days. They're best reheated on 50% power in the microwave, for a warm, soft, just-baked texture.
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