|Servings||12 3-inch muffins|
These Corn Muffins are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe (quintessential corn muffins) from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe.
- 1 cup (128g) cornmeal
- 1 cup plus 1 TBSP (150g) bleached all-purpose flour
- 4 TBSP plus 4 tsp (66g) sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1-1/3 cups yogurt or sour cream
- 4 TBSP butter, melted
- Melt the butter and allow to cool. I find it helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter.
- 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.
- Pour into ramekins or muffin tins
- Bake 15-18 minutes at 400 degrees Fahrenheit, or until the tops are golden.
Notes, tips and variations
- This recipe makes a fine cornbread, too, if poured into a 6x9 inch pan instead of muffin tins.