The Best Corn Muffins

This recipe was published by Cook's Illustrated in 2002. I have made them many, many times. They are moist and tender, and not too sweet. A favorite for serving with chili, or for breakfast with butter and jam.  

Notes:
I follow the recommendation of the folks at Cook's and use Arrowhead Mills yellow cornmeal.  It is available at Rainbow Blossom and Whole Foods.  I also highly recommend using an ice cream scoop to portion the batter into the pan.  It makes it very easy, and your muffins are all the same size.  These muffins freeze beautifully, just thaw and reheat in a low oven.  They are best served warm.

Makes 12 muffins, or 24 mini muffins

Ingredients:
2 cups (10 ounces) all-purpose flour
1 cup (4.5 ounces) fine-ground, whole-grain yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup (5.25 ounces) sugar
1 stick (8 tablespoons) unsalted butter, melted
3/4 cup (6.25 fluid ounces) sour cream
1/2 cup (4.25 fluid ounces) milk

Directions:
1.  Heat oven to 400 degrees and spray a standard muffin pan with non-stick cooking spray.
2.  Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
3.  Whisk eggs in a second medium bowl until well combined and light colored.

4.  Add sugar to eggs and whisk vigorously until thick and homogeneous, about 30 seconds.

5.  Mix in melted butter in three additions.

6.  Whisk in the sour cream and milk in two additions.

7.  Add flour/cornmeal mixture and mix gently with a rubber spatula until batter is just combined and evenly moist.

8.  Use an ice cream scoop to divide the batter evenly among muffin cups.

9.  Bake for 15-18 minutes, rotating pan halfway through baking time.  A toothpick inserted in the center of muffins should come out clean.

10.  Cool in the pan for 5 minutes, then invert muffins onto a wire rack and cool 5 minutes longer.