Sweet Cornbread Muffins

Soft, tender, fluffy, sweet cornbread muffins

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Servings 12 square muffins

Ingredients

2 ½ cups (11 1/4 oz or 319g) all purpose flour, sifted
1 ⅓ cups (9 3/8 oz or 266g) sugar
½ cup (2 1/2 oz 71g) cornmeal
4 teaspoons baking powder
1 teaspoon fine sea salt
4 large eggs
1 ½ cups (12 oz or 355ml) sour cream
½ cup (4 oz or 118ml) vegetable oil or neutral oil of your choice
¼ cup (2 oz 57g) unsalted butter, melted and cooled to room temperature

Instructions

Preheat oven to 350ºF. Grease and flour a 12-serving square muffin pan, also known as a brownie pan.* (You can also use a traditional round muffin pan. The baking time may be a little shorter.)
In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt.
In a separate bowl, whisk eggs, sour cream, oil and butter until smooth.
Add egg mixture into the flour mixture and mix just until combined. A few lumps are okay.
Transfer batter to prepared pan, filling wells halfway full. (Fill 2/3 full if using a round muffin pan.)
Bake until edges turn golden brown and a toothpick inserted into center comes out clean, about 17-20 minutes. Do not over bake.
Let cool in pan for 5 minutes them transfer muffins to a cooling rack. Serve warm or room temperature.

Notes

*I used a Fat Daddio's square muffin pan. It's available at kitchen stores and online. If you can't find that one, Chefmade also makes a good one. The cavities on that one are a little smaller, so the baking time may be shorter. To find it, click here.

If you're using a dark colored pan, reduce your oven temperature to 325ºF

Keyword cornbread, muffins