These corn muffins are a perfect addition to any meal!
They are very moist, light, and simply delicious.
Best served warm, with honey and butter. YUM!
Simple Corn Muffins
makes 12 muffins
They are very moist, light, and simply delicious.
Best served warm, with honey and butter. YUM!
Simple Corn Muffins
makes 12 muffins
What you need:
-2 cups all-purpose flour
-1 cup yellow cornmeal
-1 1/2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-3/4 cup sour cream
-3/4 cup sugar
-1/2 cup whole milk
-8 Tablespoons (1 stick) unsalted butter, melted and cooled
-2 large eggs
How To Make:
1. Heat oven to 400 degrees. Grease a 12 cup muffin tin.
2. In a large bowl whisk the flour, cornmeal, baking powder, baking soda, and salt together.
3. In a medium bowl whisk together the sour cream, sugar, milk, melted butter, and eggs until smooth.
4. Gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.
5. Portion the batter into each muffin tin. Bake until golden brown about 15 - 20 minutes. Let muffins cool for about 5 minutes, then transfer onto a wire rack to cool for 10 minutes before serving.
Enjoy!
-2 cups all-purpose flour
-1 cup yellow cornmeal
-1 1/2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-3/4 cup sour cream
-3/4 cup sugar
-1/2 cup whole milk
-8 Tablespoons (1 stick) unsalted butter, melted and cooled
-2 large eggs
How To Make:
1. Heat oven to 400 degrees. Grease a 12 cup muffin tin.
2. In a large bowl whisk the flour, cornmeal, baking powder, baking soda, and salt together.
3. In a medium bowl whisk together the sour cream, sugar, milk, melted butter, and eggs until smooth.
4. Gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.
5. Portion the batter into each muffin tin. Bake until golden brown about 15 - 20 minutes. Let muffins cool for about 5 minutes, then transfer onto a wire rack to cool for 10 minutes before serving.
Enjoy!
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