I admit it; I’m a sucker for the word sweet in a recipe title. How ’bout you? So, when I saw this recipe for prize-winning winning (that’s another modifier I can’t resist) sweet cornmeal muffins, I knew I had to try them. This comes from the Just Get Off Your Butt and Bake blog.
- 2 cups all-purpose flour
- 1 cup stone-ground cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- 8 tablespoons unsalted butter, melted and cooled
- ¾ cup sour cream
- ½ cup whole
- sparkling sugar for the top, optional
Adjust your oven rack to the middle position and heat oven to 400°ͦ degrees. Spray 12-cup muffin tin with vegetable oil spray or use paper muffin cups.
Whisk flour, cornmeal, baking powder, baking soda, and salt together in medium bowl. Whisk eggs in second medium bowl until well combined and light colored, about 20 seconds. Add sugar to eggs and whisk vigorously until thick and homogeneous, about 30 seconds. Add melted butter in 3 additions, whisking to combine after each addition. Add 6 tablespoons sour cream and ¼ cup milk and whisk to combine, then whisk in remaining 6 tablespoons sour cream and remaining ¼ cup milk until combined.
Add your wet ingredients to the dry ingredients and mix gently with rubber spatula until batter is just combined and evenly moistened. Be careful not to over mix. Divide batter evenly among prepared muffin cups, dropping batter to form mounds. You don’t want to flatten the batter.
Bake until muffins are light golden brown and toothpick inserted in center of muffin comes out clean, about 18 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin for 5 minutes, then transfer to wire rack, let cool 5 minutes longer, and serve warm.
Full-recipe disclosure: I let my batter sit for a couple of minutes to let the baking powder work its magic a bit more. Also, I sprinkled some sparkling sugar on each to give them a deliciously sweet crunch on top.