MAKES 12 muffins
TOTAL TIME: 35 minutes
Do not use stone-ground whole-grain cornmeal here; it will yield a drier and less tender muffin.
|
2 |
cups (10 ounces) all-purpose flour |
|
1 |
cup (5 ounces) cornmeal |
|
1½ |
teaspoons baking powder |
|
1 |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
¾ |
cup sour cream |
|
¾ |
cup (5¼ ounces) sugar |
|
½ |
cup whole milk |
|
8 |
tablespoons unsalted butter, melted and cooled |
|
2 |
large eggs |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 12-cup muffin tin.
2. Whisk flour, cornmeal, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk sour cream, sugar, milk, melted butter, and eggs together until smooth. Gently fold sour cream mixture into flour mixture with rubber spatula until just combined; do not overmix.
3. Using greased ⅓-cup measure, portion batter into prepared muffin cups. Bake until golden brown and toothpick inserted into center comes out clean, 15 to 20 minutes, rotating pan halfway through baking. Let muffins cool slightly in pan before removing. Serve warm or at room temperature.