These are delicious!
2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
3/4 cup sugar
8 Tbsp. unsalted butter, melted and cooled
3/4 cup sour cream
1/2 cup milk
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Generously coat a 12-cup muffin tin with vegetable oil spray.
Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. Whisk the eggs and sugar together in a medium bowl until combined. Whisk in the melted butter, sour cream, and milk just until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Do not overmix.
Use a large scoop to divide the batter evenly among the muffin cups. Do not level or flatten the surface of the mounds. Bake until light golden brown and a toothpick inserted in the muffin comes out with just a few crumbs attached, about 18 minutes.
Let the muffins cool in the pan for 5 minutes, then remove to rack and cool for 10 minutes before serving.
Makes 12 muffin
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