These are THE BEST cornmeal muffins. Light and tender crumb, made in one bowl, and perfectly sweet without being too sweet. I know you’ll love them.
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Hello, my friends!
It’s been a while since I posted, thanks to the little blogging break I took. I’m still not revving at 100%, but we’re starting to get back into a routine again. I’ve had these cornmeal muffins waiting to share with you since before our move.
They are THE BEST.
And I do realize this makes two of THE BEST recipes in a row (with this pulled pork I posted a few months ago).
My only explanation has to be that since recipe posting has been kind of pushed to the back burner lately, only those super pressing recipes that I must share with the world make their way to the light. They really are both the best.
Back to these muffins. They are light and tender. Perfectly sweet but not too sweet. Just as perfect as a cornmeal muffin can get.
A Few Tips & Preferences
Don’t overmix after adding the flour!
I’ve said it before and I’ll say it again.
Overmixing muffins makes tough muffins and no one likes a tough muffin, my friends.
This recipe calls for mixing in the flour, in 1/2 cup increments. With each batch, use a light hand and mix just until no flour remains.
Since the batter is super thick in these muffins, I like to wet my fingers and just barely tap the tops of the muffins so the tops are smooth and pretty.
Using a #20 cookie scoop to scoop muffin batters makes things quick and easy.
These are my favorite muffin liners (aff. link). I think Target sells them too. They look nice and the muffins peel away from the sides super easy. I bought some others recently (that I used in these pictures) and they don’t work quite as well.
What to Serve them with
I love how quickly these muffins come together (under 30 minutes). Of course they work great on their own for breakfast or a snack. But they are also the perfect side dish to make for a quick meal.
They are delicious with soup. I had them with this cauliflower soup today and it was perfect. Taco soup or chili also makes for a delicious combo.
Spaghetti and these cornmeal muffins is another heavenly match in my estimation.
It’s hard to go wrong when we’re talking about these muffins. They really are divine. Enjoy, my friends!
The Best Cornmeal Muffins {One Bowl}
These are THE BEST cornmeal muffins. Light and tender crumb, made in one bowl, and perfectly sweet without being too sweet. I know you'll love them.
Ingredients
- 2 large eggs
- ¾ cup (5.25 ounces) granulated sugar
- ½ cup (8 tablespoons or 1 stick) salted butter melted
- ¾ cup (6 ounces) sour cream
- ½ cup (4 ounces) milk
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 cup (5 ounces) yellow cornmeal see note
- 2 cups (10 ounces) all-purpose flour
Instructions
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Adjust an oven rack to the middle position and preheat the oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper liners (you may need a few extra).
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In a large bowl, beat the eggs with a whisk for about 30 seconds until light and fluffy. Then add the granulated sugar and mix until well combined. Add melted butter, sour cream and milk all at once mix until smooth.
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Evenly sprinkle the salt, baking soda, and baking powder over the top of the mixture and mix well. Add the cornmeal and mix. Add flour ½ cup at a time and mix entirely between additions. After the last ½ cup of flour is added, mix gently just until barely mixed in.
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Evenly divide the batter into the prepared muffin tin (I like to use a #20 cookie scoop, see note).
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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; then remove to a wire rack to cool another 5 minutes. Serve warm.
Recipe Notes
1. For the cornmeal I use freshly ground popcorn that I mill in my electric grain mill on a finer setting. You can also try grinding cornmeal that you bought from the store in a coffee grinder or blend it in the blender for a few minutes until is it finely ground.
2. For prettier muffins you can smooth tops gently with wet fingers, if desired.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
