Corn Muffins - Corn Muffins Recipe

                                                    Corn Muffins - Corn Muffins Recipe

Corn Muffins - Corn Muffins Recipe Ingredients

Nonstick spray or paper muffin cups

11/2 cups yellow cornmeal

1 cup all-purpose flour

3 tablespoons sugar

21/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs, at room temperature

1 cup buttermilk (regular or low-fat)

2/3 cup sour cream (regular or low-fat, but not nonfat)

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

Corn Muffins - Corn Muffins Recipe Cooking Process

A. Position the rack in the center of the oven and preheat the oven to 375°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.

B. Whisk the cornmeal, flour, sugar, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.

C. In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated.

D. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins have bumpy rounded tops and a toothpick inserted in the center of one muffin comes out clean.

E. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer. Corn Muffins - Corn Muffins Recipe