Corn Muffins

Name: Corn Muffins
Yield: Makes 12 muffins
Ingredients: 2 cups, unbleached all-purpose flour (10 ounces; 283 grams); 1 cup, fine-ground, whole-grain yellow cornmeal (4 1/2 ounces; 128 grams); 1 1/2 teaspoons, baking powder; 1 teaspoon, baking soda; 1/2 teaspoon, table salt; 2 , large eggs; 3/4 cup, granulated sugar (5 1/4 ounces; 149 grams); 8 tablespoons, unsalted butter (1 stick), melted; 3/4 cup, sour cream; 1/2 cup, milk

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Appears in Cook's Illustrated September/October 2002, America's Test Kitchen TV

Desserts or Baked Goods

Breakfast & Brunch

Quick Breads

Not just for breakfast, these quick, tender, corn muffins rely on one simple method and one key ingredient.

SERVESMakes 12 muffins

TIME55 minutes

has video

WHY THIS RECIPE WORKS

To get a corn muffin recipe that wouldn’t set off sugar alarms, with a moist, tender crumb and a crunchy, craggy, golden muffin top, we chose a whole-grain cornmeal in a fine grind for wholesome and complex corn flavor. We used a quick-brea...

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