Corn Muffins

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup fine stone-ground yellow cornmeal
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/3 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled slightly
• 1/4 cup plus 2 tablespoons sour cream or low-fat plain yogurt
• 1/4 cup milk

Directions

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with 8 cupcake liners or spray with non-stick cooking spray.
2. Whisk the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl to combine; set aside.
3. Whisk the egg in a second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds. Add the melted butter to the sugar/egg mixture, whisking well to combine.
4. Add the sour cream and milk and whisk to combine. 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.
5. Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cups, dropping it to form mounds. Do not level or flatten the surface of the mounds.
6. Bake until the muffins are light golden brown and a skewer inserted into the center comes out clean, about 16-18 minutes, rotating the muffin tin from front to back halfway through the baking time. Cool the muffins in the tin for 5 minute before removing. Serve warm.