Cookbook:Corn Muffins

These corn muffins are moist and sweet with a slightly crunchy crust This recipe is based on a recipe from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe.

Ingredients

 * 1 cup (128 g) cornmeal
 * 1 cup plus 1 Tbsp (150 g) bleached all-purpose flour
 * 4 Tbsp plus 4 tsp (66 g) white granulated sugar
 * 2 tsp baking powder
 * ½ tsp baking soda
 * 1 tsp salt
 * 2 large eggs
 * 1–⅓ cups yogurt or sour cream
 * 4 Tbsp butter, melted and cooled

Procedure

 * 1) Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together. Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps.
 * 2) Add the melted butter and fold in.
 * 3) Pour into ramekins or muffin tins.
 * 4) Bake for 15–18 minutes at 400°F, or until the tops are golden.

Notes, tips, and variations

 * It can be helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter.
 * This recipe makes a fine cornbread, too, if poured into a 6x9-inch pan instead of muffin tins.