Makes 6 muffins
Oven Temperature: 400°F/200°C
Baking Time: 15 to 18 minutes
Baking Equipment: 6 cupcake liners, coated with baking spray with flour, set in a muffin pan or custard cups
These muffins are best enjoyed still warm out of the oven. They are quick to make and have a delightfully crunchy top and tender crumb.
Makes 405 grams batter
| unsalted butter | 28 grams | 2 tablespoons |
| 1 large egg | 50 grams | 3 tablespoons plus ½ teaspoon (47.5 ml) |
| full-fat sour cream | 161 grams | ⅔ cup |
| bleached all-purpose flour | 75 grams | ½ cup (lightly spooned into the cup and leveled off) plus 2 tablespoons |
| fine cornmeal, preferably stone ground | 64 grams | ½ cup |
| sugar | 33 grams | 2 tablespoons plus 2 teaspoons |
| baking powder | 4.5 grams | 1 teaspoon |
| baking soda | 1.3 grams | ¼ teaspoon |
| fine sea salt | 3 grams | ½ teaspoon |
| cornmeal, for dusting | . | ½ teaspoon |
Preheat the Oven
▪ Thirty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 400ºF/200ºC.
Mise en Place
▪ In a small microwavable custard cup, in the microwave, or saucepan on medium-low heat, melt the butter. Set it in a warm place to cool to room temperature but still be fluid.
▪ Into a 2 cup measure with a spout or bowl, weigh or measure the egg and sour cream. Lightly whisk them together.
Make the Batter
1. In a medium bowl, whisk together the flour, fine cornmeal, sugar, baking powder, baking soda, and salt.
2. Stir the egg mixture into the flour mixture just until moistened. There should still be a few lumps. Fold in the melted butter just until incorporated.
Fill the Muffin Cups
3. Spoon the batter into the muffin cups, almost to the top (68 grams each). With a small metal spatula, smooth the batter. Place the cornmeal for dusting in a small strainer and hold it over the muffins. Stir the cornmeal so that it sprinkles evenly over the tops.
Bake the Muffins
4. Bake for 15 to 18 minutes, or until the muffin tops are golden brown and a wooden skewer inserted in the centers comes out clean.
Cool and Unmold the Muffins
5. Set the pan on a wire rack and cool the muffins for 10 minutes. Invert the muffins onto a wire rack and remove the pan. Gently dislodge any muffins that may have stuck. Reinvert the muffins to cool until warm or room temperature.
Store Airtight: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.
Baking Pearls
Stone ground cornmeal has more flavor because it contains the germ and husk. Since the germ is high in oil, it needs to be stored in the freezer.
Coarse cornmeal will result in a coarser, more crumbly texture.