Cornmeal Muffins with Yogurt and Butter

Introduction

These muffins use a full cup of cornmeal and a cup of yogurt or sour cream, so you get a clear corn flavor with a tender, moist crumb. The batter is mixed just enough to leave some lumps, then finished with melted butter for a softer texture and golden tops. You can serve them with chili, soup, or roasted meats, or keep a batch on hand for quick breakfasts.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Servings: 12

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

Instructions

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.

Variations

• Use sour cream instead of yogurt for a richer muffin with a slightly denser crumb and a more pronounced tang.
• Replace 1/4 cup of the bleached all-purpose flour with whole wheat flour for a nuttier flavor and a heavier texture.
• Fold in 1/2 cup corn kernels after the melted butter if you want more texture and small bursts of sweetness.
• Bake the batter in mini muffin tins instead of standard muffin tins for smaller portions, more browned edges, and a shorter bake time.
• Add 1/2 cup shredded cheddar after the melted butter for a more savory version that works well with soups and stews.

Tips for Success

• Whisk the egg and yogurt until smooth before combining with the dry ingredients so the batter comes together quickly.
• Leave some lumps when you stir the wet mixture into the cornmeal and flour; overmixing makes the muffins tighter and less tender.
• Let the melted butter cool before folding it in so it blends into the batter instead of separating or warming the eggs too much.
• Fill the ramekins or muffin tins evenly so the muffins bake at the same rate and brown uniformly.
• Pull the muffins when the tops are golden and the centers spring back lightly when pressed.

Storage and Reheating

Store cooled muffins in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a freezer-safe bag or airtight container for up to 2 months.

To reheat from the fridge, warm them in a 300°F oven for 8 to 10 minutes or microwave one muffin for 15 to 20 seconds. To reheat from frozen, thaw overnight in the fridge or heat in a 300°F oven for 15 to 20 minutes until warmed through.

FAQ

Can you use sour cream instead of yogurt?

Yes. Use the same amount, and expect a slightly richer muffin with a bit more tang.

Why does the batter stay lumpy?

The recipe is meant to be mixed lightly. If you stir until smooth, the muffins can turn dense instead of tender.

Can you make the batter ahead of time?

It is better to bake the batter right after mixing because the baking powder and baking soda start working as soon as the wet ingredients go in. If you want to prep ahead, measure the dry ingredients and wet ingredients separately and combine them just before baking.

Can you make these gluten-free?

You can replace the bleached all-purpose flour with a 1:1 gluten-free baking flour. The muffins will be a little more delicate, but the cornmeal still gives them structure.