It's a cold, rainy day in my neck of the woods; a perfect day for baking. I just may have to whip up some of these yummy corn muffins to go with dinner tonight. This recipe comes from the America's Test Kitchen Family Baking Book and is one of my favorites.
1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a 12-cup muffin tin.
2. Whisk 2 cups (10 oz) all-purpose flour, 1 cup (5 oz) stone-ground, medium-grind yellow cornmeal, 1 1/2 teaspoons baking powder, 1 teapoon baking soda and 1/2 teapoon salt together in a large bowl. In a medium bowl, whisk 3/4 cup sour cream, 3/4 cup sugar, 1/2 cup whole milk, 1 stick melted butter and 2 large eggs together until smooth. Gently, fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
3. Using a greased 1/3-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 15 to 20 minutes, rotating the pan half-way through baking.
4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.