Corn Muffins - ATK
By AzWench
Stone-ground whole-grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn. If stone-ground cornmeal is unavailable, any fine-ground cornmeal (such as Quaker) will work.
- 12
Ingredients
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sugar
- 8 tablespoons (1 stick) unsalted butter; melted and cooled
- 3/4 cup sour cream
- 1/2 cup milk
Preparation
Step 1
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.
2. Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Do not overmix.
3. Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Do not level or flatten the surface of the mounds. Bake until light golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, about 18 minutes.
4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.