Ingredients
Scale
- 2 cups (10 oz) all-purpose flour
- 1 cup (5 oz) yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup sour cream
- ¾ cup (5¼ oz) sugar
- ½ cup whole milk
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 11 oz. can whole corn kernels, drained (optional)
Instructions
- Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a 12-cup muffin tin.
- Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the sour cream, sugar, milk, melted butter, and eggs together until smooth. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. If using, fold in the corn kernels.
- Using a greased ⅓-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 15 to 20 minutes, rotating the pan halfway through baking.
- Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.