Corn muffins are so versatile, but many can turn out dry and tasteless. The sour cream in this recipe keeps them moist and tender every time. They’re perfect in the morning with some homemade jam, or serve them at dinner with Chili Con Carne or Chicken Tort…
What you'll need
Ingredients
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine or medium-ground, whole-grain yellow cornmeal (4 ½ ounces)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar (5 1/4 ounces)
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk
The method
Directions
01
Place oven rack in middle position and heat oven to 400 degrees. Line standard muffin tin with papers and lightly spray with nonstick cooking spray.
02
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside.
03
Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined.
04
Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.
05
Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
My Favorite Corn Muffins
Prep
Cook
Yield
Corn muffins are so versatile, but many can turn out dry and tasteless. The sour cream in this recipe keeps them moist and tender every time. They’re perfect in the morning with some homemade jam, or serve them at dinner with Chili Con Carne or Chicken Tort…
Ingredients
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine or medium-ground, whole-grain yellow cornmeal (4 ½ ounces)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar (5 1/4 ounces)
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk
Cook Like James · The method
Directions
1
Place oven rack in middle position and heat oven to 400 degrees. Line standard muffin tin with papers and lightly spray with nonstick cooking spray.
2
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside.
3
Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined.
4
Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.
5
Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
Cook Like James
My Favorite Corn Muffins
Prep
Cook
Yield
Corn muffins are so versatile, but many can turn out dry and tasteless. The sour cream in this recipe keeps them moist and tender every time. They’re perfect in the morning with some homemade jam, or serve them at dinner with Chili Con Carne or Chicken Tort…
Ingredients
2 cups unbleached all-purpose flour (10 ounces)
1 cup fine or medium-ground, whole-grain yellow cornmeal (4 ½ ounces)
1 ½ teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar (5 1/4 ounces)
8 tablespoons unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk
Directions
1
Place oven rack in middle position and heat oven to 400 degrees. Line standard muffin tin with papers and lightly spray with nonstick cooking spray.
2
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside.
3
Whisk eggs in second medium bowl until well combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined.
4
Add wet ingredients to dry ingredients; mix gently with rubber spatula until batter is just combined and evenly moistened. Do not over-mix. Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.
5
Bake until muffins are light golden brown and skewer inserted into center of muffins comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm.
