Corn Muffins
These Homemade Cornbread Muffins are rich, buttery and perfectly delicious! They are wonderful for breakfast, lunch and dinner. We especially love enjoying them with a big bowl of chili.
Servings: 12
Ingredients
- 2 cups flour
- 1 cup yellow cornmeal
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup butter melted and cooled
- 3/4 cup sour cream
- 1/2 cup milk
Instructions
- Preheat the oven to 400 degrees. Generously coat a 12-cup muffin tin with cooking spray.
- Whisk the cornmeal, flour, baking soda, baking powder, and salt together in a large bowl.
- Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk until smooth.
- Gently fold the egg mixture into the flour mixture with a rubber spatula, until just combined. Do not over-mix.
- Use a large ice cream scoop or a measuring cup to divide the dough evenly among the muffin cups.
- Do not level or flatten the surface of the mounds.
- Bake until light golden-brown and a toothpick inserted in the middle comes out with just a few crumbs attached, about 18 minutes.
- Let the muffins cool in the pan for 5 minutes, and then flip out onto a wire wrack to let cool for 10 minutes before serving.
- Serve with butter, honey, or honey butter!
Notes
Recipe from The America’s Test Kitchen Family Baking Book
Nutrition
Serving: 1 of 12 corn muffins | Calories: 288kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 338mg | Potassium: 111mg | Fiber: 2g | Sugar: 14g | Vitamin A: 382IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg
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