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.