8tablespoons(113g)butter, melted and cooled slightly (I use salted butter)
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.
In a large bowl, whisk together the flour, cornmeal, sugar, baking power, baking soda and salt.
In a smaller bowl or liquid measuring cup, whisk together the eggs, sour cream and milk.
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!
Evenly divide the batter into the prepared muffin tin.
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.
Buttermilk: 1 1/4 cups buttermilk can be subbed for the sour cream and milk.Flour: this recipe works really well with whole wheat flour - I prefer using white whole wheat or kamut whole wheat flour since they are lighter in texture than red whole wheat.Updates:the original recipe baked the muffins at 400 degrees, but over the years, I've decreased the temp slightly to 375 degrees for less browning and more even baking. I've also changed up the mixing method to make it much easier (no difference in the muffins!).