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Sour Cream Corn Muffins Recipe (Vegetarian, 30 Minutes)

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Sour Cream Corn Muffins are light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast.  They’re a little sweet, a little spicy, and totally delicious.

corn muffins with sour cream vegetarian spicy cornmeal muffins recipe plant based corn muffins with sour cream

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

I’ll be honest I used to use the Jiffy cornbread mix when making corn muffins… but decided to have a little fun and try making my own. The result?  A totally rich, decadent, and perfect muffins that blew the box mix out of the water!  

These sour cream corn muffins are ready from start to finish in just 30 minutes. They are super simple to whip up if you need a last-minute side dish that the family will love. It’s also a great recipe to use up sour cream if you have extra in the fridge.

This Sour Cream Corn Muffins recipe is:

  • Sweet
  • A Little Spicy
  • Fluffy
  • Light
  • Ready in 30 Minutes
  • A Great Quick Side Dish with Dinner
  • Vegetarian and Super Versatile

Make Ahead Corn Muffin Recipes

These sour cream corn muffins are a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking.  I like to prep one a pan of these ahead of time, and refrigerate or freeze some for later.  Having ready cooked side dishes in the fridge or freezer is a great way to enjoy home cooked recipes when you don’t have time in the kitchen.  Check out all my make ahead meals on The Herbeevore for some inspo to help you prep, keep, heat, and heat!

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What’s In This Jalapeño Sour Cream Cornbread Recipe?

  • Corn – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
    If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

 

Make Sour Cream Corn Muffins Vegetarian for a Healthy Version

This vegetarian Sour Cream corn muffins are a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless meals for your table.

sour cream corn muffins recipe vegetarian plant based 30 minute sour cream muffins recipe with cornmeal

How Do I Make Corn Muffins with Sour Cream?

  1. Preheat the oven to 400 degrees Fahrenheit. Grease a muffin tin or line with muffin liners, and set aside.
  2. Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, red pepper flakes, and eggs. Mix well with a wooden spoon to combine.
  3. Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
  4. Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.
  5. Bake: Place baking dish in the oven, and bake corn muffins for 20-26 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the muffins, when the muffins are fully cooked the toothpick should come out clean.

Serve Your Cream Muffins With:

Mango Chili with Black Beans Recipe (Vegetarian, Gluten Free)

Pineapple Chicken Stew Recipe (Dairy Free, Gluten Free)

Huevos Rancheros with Pinto Beans Recipe (Vegetarian, Gluten Free)

Cowboy Bean Stew (Vegan, Gluten Free, High Protein)

Vegan Chili Mac and Cheese Recipe

cornbread muffins with sour cream corn bread muffins recipe spicy cornbread muffins vegetarian

Get the Same Ingredients for this Sour Cream Muffins

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

As always, if you make this vegetarian jalapeno cream corn muffins recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

sour cream corn muffins recipe vegetarian plant based 30 minute sour cream muffins recipe with cornmeal

Sour Cream Corn Muffins

The Herbeevore
Sour Cream Corn Muffins are light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast.  They're a little sweet, a little spicy, and totally delicious.
5 from 3 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Bread, Side Dish
Cuisine American
Servings 12 muffins
Calories 147 kcal

Equipment

  • 9 x 9 inch baking dish
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Wooden Spoon

Ingredients
  

Instructions
 

  • Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, red pepper flakes, and eggs. Mix well with a wooden spoon to combine.
  • Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
  • Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.
  • Bake: Place baking dish in the oven, and bake corn muffins for 20-26 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the muffins, when the muffins are fully cooked the toothpick should come out clean.

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 147kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 182mgPotassium: 97mgFiber: 1gSugar: 10gVitamin A: 217IUVitamin C: 1mgCalcium: 86mgIron: 1mg
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Baking, Breads, Make Ahead, Side Dishes, The Herbeevore Recipes, Vegetarian Recipes, Winter Recipes

1 Comment

  1. Susan

    5 stars
    I’ve always heard that sour cream added to cakes and other baked goods adds taste and moisture. I can attest to that in this yummy recipe

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