Corn Muffins
These corn muffins are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe.
Total Time
30 minutes
Servings
12 ea. 3-inch muffins
1 cup (128 g) cornmeal
1 cup plus 1 Tbsp (150 g) bleached all-purpose flour
4 Tbsp plus 4 tsp (66 g) white granulated sugar
2 tsp baking powder
½ tsp baking soda
1 tsp salt
2 large eggs
1–⅓ cups yogurt or sour cream
4 Tbsp butter, melted and cooled
Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together. Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps.
Add the melted butter and fold in.
Pour into ramekins or muffin tins.
Bake for 15–18 minutes at 400°F, or until the tops are golden.
15–18 minutes
- •It can be helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter.
- •This recipe makes a fine cornbread, too, if poured into a 6x9-inch pan instead of muffin tins.