Cornbread Muffins

This muffin recipe, Cornbread Muffins, leans on all-purpose flour, yellow cornmeal and granulated sugar. It makes 12 Muffins and takes about 30 minutes.

• Yield 12 Muffins
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 2 cups all-purpose flour
• 1 cup yellow cornmeal
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup sour cream
• 1/2 cup milk
• 8 tablespoons butter (melted and cooled slightly (I use salted butter))

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking power, baking soda and salt.
3. In a smaller bowl or liquid measuring cup, whisk together the eggs, sour cream and milk.
4. Add the wet ingredients to the dry ingredients. Add the melted butter. Whisk or stir with a rubber spatula until no dry streaks remain. It's ok if there are small lumps. Don't over mix!
5. Evenly divide the batter into the prepared muffin tin.
6. Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 15-18 minutes, rotating the muffin tin from front to back halfway.
7. Cool the muffins in the tin 5 minutes; invert the muffins on a wire rack, stand the muffins upright and cool 5 minutes. Serve warm.

Cool the bake on a rack until the crumb sets, then slice.