Cornbread Muffins

After trying three different recipes (I know I'm weird), these are the muffins I will settle on. The crown of the muffin is gorgeous, they are moist, and they have the perfect amount of sweetness to them. The recipe calls for 2 cups flour and 1 cup cornmeal. A lot of other recipes I read called for half of each, and so these are not quite as nutty in texture, but still very good.
These are one of our family's favorite when served warm with honey. :)

Recipe from Mel's Kitchen Cafe

Makes 12-16 muffins

2 cups (10 ounces) all-purpose flour
1 cup (about 5 ounces) yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup (5 ¼ ounces) sugar
8 tablespoons butter, melted and cooled slightly
3/4 cup light or regular sour cream
1/2 cup milk

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a standard 12-cup muffin tin (plus a few more – my batches usually make about 16 muffins).

Whisk the flour, cornmeal, baking powder, soda and salt in a medium bowl to combine; set aside. Whisk the eggs in a second medium bowl until well combined and light-colored, about 20 seconds. Add the sugar to the eggs; whisk vigorously until thick and homogenous, about 30 seconds; add the melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in the remaining sour cream and milk until combined. 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. Using a large spoon sprayed with cooking spray, divide the batter evenly among tins.

Bake until the muffins are light golden brown and a skewer inserted into the center of a muffin comes out clean, about 15-18 minutes, rotating the muffin tin from front to back halfway. Cool the muffins in the tin 5 minutes; invert the muffins on a wire rack, stand the muffins upright and cool 5 minutes. Serve warm.

I served these muffins with Beanies and Wienies...a cute kid-friendly lunch.