I really like good cornbread. I have posted cornbread previously. That cornbread is really good. Now that said, these muffins are even better. I think the addition of sour cream to the mix gives it a little bit of tang as well as making it real moist. My girls loved them. I loved them. What more could you ask for. This recipe comes from Cooks Illustrated. If you don’t know about them, they have a huge “test” kitchen where they test recipes all day long every day. A chef will take a recipe as their assignment and work on coming up with the best recipe possible. Sometimes that takes up to a full year. Imagine that, a whole year devoted to cornbread muffins. Needless to say, their recipes are always spot on and these cornbread muffins are no exception. Hope you enjoy!
Best Cornbread Muffins
Adapted from Cooks Illustrated
- 2 C. unbleached all-purpose flour (10 ounces)
- 1 C. fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
- 1 1/2 t. baking powder
- 1 t. baking soda
- 1/2 t. table salt
- 2 large eggs
- 3/4 C. granulated sugar (5 1/4 ounces)
- 8 T. unsalted butter (1 stick), melted
- 3/4 C. sour cream
- 1/2 C. milk
- Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
- Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside. 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. 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.
- 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.