Update 12/10: After two years, these muffins still make a frequent appearance at our dinner table. Not only do they come together quickly, like a good muffin recipe does, but they are moist and flavorful and mildly sweetened (not too much, not too little).
The great thing about making muffins instead of a pan of cornbread is I can freeze any extra muffins and use them for another dinner.
I won’t confess how many I actually eat when I serve these, but I will tell you I make them often!
Recipe Source: adapted from The New Best Recipe
2 cups (10 ounces) all-purpose flour
1 cup (about 5 ounces) yellow cornmeal
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup (5 ¼ ounces) sugar
8 tablespoons butter, melted and cooled slightly
¾ cup light or regular sour cream
½ cup milk
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a standard 12-cup muffin tin (plus a few more – my batches usually make about 16 muffins).
- Whisk the flour, cornmeal, baking powder, soda and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over mix. Using a large spoon sprayed with cooking spray, divide the batter evenly among tins.
- 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. 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.