recipe

Spread these corn muffins with a little butter and jam for a special breakfast or snack.

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Beginner
time
  • 55 minutes, plus 25 minutes cooling time
yield
  • Makes 12 muffins

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Prepare Ingredients

Vegetable oil spray
1½ cups (7½ ounces)
all-­purpose flour
1 cup (5 ounces)
fine-­ground, whole-­grain yellow cornmeal
1½ teaspoons
baking powder
1 teaspoon
baking soda
½ teaspoon
salt
½ cup (3½ ounces)
sugar
2
large eggs
¾ cup
sour cream
8 tablespoons
unsalted butter, melted and cooled
½ cup (4 ounces)
whole milk

Gather Baking Equipment

12-­cup muffin tin
2
bowls (1 large, 1 medium)
Whisk
Rubber spatula
¼-­cup dry measuring cup
Toothpick
Oven mitts
Cooling rack
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-­cup muffin tin, including top, with vegetable oil spray.

 
2
 
1½ cups (7½ ounces)
all-­purpose flour
1 cup (5 ounces)
fine-­ground, whole-­grain yellow cornmeal
1½ teaspoons
baking powder
1 teaspoon
baking soda
½ teaspoon
salt

In medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.

 
3
 
½ cup (3½ ounces)
sugar
2
large eggs
¾ cup
sour cream
8 tablespoons
unsalted butter, melted and cooled
½ cup (4 ounces)
whole milk

In large bowl, whisk sugar and eggs until well combined, light-­colored, and thick, about 1 minute. Add sour cream, melted butter, and milk and whisk to combine.

 
4
 

Add flour mixture and use rubber spatula to gently stir until just combined and no dry flour is visible. Do not overmix.

 
5
 

Spray ¼-­cup dry measuring cup with vegetable oil spray. Use greased measuring cup to divide batter evenly among muffin cups.

3up: Portioning muffin batter

Spray ¼-cup measuring cup with vegetable oil spray.

Scoop batter with greased measuring cup and scrape off any extra batter that is dripping from the bottom or overflowing on top. This ensures that all muffins will be equal in size and that there will be enough batter to fill all muffin tin cups.

Pour batter into muffin tin cup, using a rubber spatula to scrape batter from measuring cup if needed.

 
6
 

Place muffin tin in oven. Bake until muffins are golden brown and toothpick inserted into center of 1 muffin comes out clean, 20 to 25 minutes.

 
7
 

Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let muffins cool in muffin tin for 15 minutes.

 
8
 

Using your fingertips, gently wiggle muffins to loosen from muffin tin and transfer directly to cooling rack. Let muffins cool for at least 10 minutes before serving.