Description
These classic corn muffins are moist, tender, and slightly sweet with a delightful corn flavor. Perfect as a side for any meal, these muffins combine the heartiness of cornmeal with the richness of sour cream and butter, baked to a golden perfection.
Ingredients
Dry Ingredients
- 2 cups (10 oz) all-purpose flour
- 1 cup (5 oz) yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- ¾ cup sour cream
- ¾ cup (5¼ oz) sugar
- ½ cup whole milk
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 2 large eggs
Optional
- 1 (11 oz) can whole corn kernels, drained
Instructions
- Prepare Oven and Pan: Adjust an oven rack to the middle position and preheat the oven to 400°F (204°C). Grease a 12-cup muffin tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk together sour cream, sugar, whole milk, melted and cooled unsalted butter, and eggs until the mixture is smooth and uniform.
- Combine Mixtures: Gently fold the wet sour cream mixture into the dry flour mixture with a rubber spatula just until combined. Avoid overmixing to keep muffins tender. If using, fold in the drained whole corn kernels at this stage.
- Portion Batter: Using a greased ⅓-cup measuring scoop, evenly portion the batter into the prepared muffin cups to ensure uniform size and baking.
- Bake: Place the muffin tin into the oven and bake for 15 to 20 minutes, rotating the pan halfway through baking to ensure even browning. Muffins are done when golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Muffins: Remove muffins from the oven and let them cool in the pan for 5 minutes to set. Then, carefully transfer the muffins to a wire rack to cool completely for about 10 minutes before serving.
Notes
- Do not overmix the batter to avoid dense muffins.
- Adding whole corn kernels is optional but adds texture and flavor.
- Make sure the melted butter is cooled before adding to prevent cooking the eggs prematurely.
- Use room temperature eggs for better mixing and texture.
- Muffins are best served warm but can be stored in an airtight container for 2-3 days.
