Small-Batch Savory Corn Muffins

Name: Small-Batch Savory Corn Muffins
Yield: Makes 6 muffins
Ingredients: 1 cup (5 ounces; 142 grams), cornmeal, divided; ½ cup (2½ ounces; 71 grams), all-purpose flour; ¾ teaspoon, baking powder; ½ teaspoon, baking soda; ½ teaspoon, table salt; ⅔ cup, whole milk; 4 tablespoons, unsalted butter, cut into 4 pieces and softened; ⅓ cup, sour cream; 1 , large egg, beaten; 1½ tablespoons, sugar

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Appears in Cook's Illustrated March/April 2023

Desserts or Baked Goods

Breakfast & Brunch

These six buttery muffins have great cornmeal flavor and a tall, domed structure.

SERVESMakes 6 muffins

TIME50 minutes

WHY THIS RECIPE WORKS

For a corn muffin with great flavor and proper muffin structure, we used a ratio of 2 parts cornmeal to 1 part flour. We drastically reduced the large amount of sugar found in most recipes for a truly savory muffin. To help make up for the ...

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