RICH AND BUTTERY CORN MUFFINS RECIPE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Rich and Buttery Corn Muffins Recipe image

Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface

Provided by @MakeItYours

Number Of Ingredients 12

1 cup/255 grams unsalted butter (2 sticks), melted and cooled, plus more for greasing the pan
2 cups/240 grams coarse or stone-ground cornmeal
1 ½ cups/190 grams all-purpose flour
⅔ cup/165 grams granulated sugar
1 ½ tablespoons baking powder
1 teaspoon fine sea salt
¼ teaspoon baking soda
1 cup/240 milliliters sour cream or whole-milk Greek yogurt
½ cup/120 milliliters whole milk
2 large eggs, at room temperature
Demerara sugar, as needed
Softened butter, for serving

Steps:

  • Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.) In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda. In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar. Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.

There are no comments yet!