RCI-BR.003.0153.001
Corn Muffins
These are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe (quintessential corn muffins) from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- plus 1 TBSP (150g) bleached all-purpose flour1 cup
- plus 4 tsp (66g) sugar4 TBSP
- 2 tsp
- 1/2 tsp
- 1 tsp
- 2 large
- yogurt or sour cream1-1/3 cups
- butter4 TBSPmelted
Method
1
Melt the butter and allow to cool. I find it helpful to pour the butter from ramekin to ramekin, which both lubes up the ramekins and cools the butter.
3 minutes
2
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.
4 minutes
3
Add the melted butter and fold.
2 minutes
4
Pour into ramekins or muffin tins
2 minutes
5
Bake 15-18 minutes at 400 degrees Fahrenheit, or until the tops are golden.
16 minutes