Cornbread Muffins

from melskitchencafe.com

*Makes 12-16 muffins

2 cups (10 ounces) all-purpose flour

1 cup (about 5 ounces) yellow cornmeal

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 large eggs

¾ cup (5 ¼ ounces) sugar

8 tablespoons butter, melted and cooled slightly

¾ cup light or regular sour cream

½ cup milk

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a standard 12-cup muffin tin (plus a few more - my batches usually make about 16 muffins).

Whisk the flour, cornmeal, baking powder, soda and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. Add the wet ingredients to the dry ingredients; mix gently with a rubber spatula until the batter is just combined and evenly moistened. Do not over mix. Using a large spoon sprayed with cooking spray, divide the batter evenly among tins.

Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 15-18 minutes, rotating the muffin tin from front to back halfway. Cool the muffins in the tin 5 minutes; invert the muffins on a wire rack, stand the muffins upright and cool 5 minutes. Serve warm.