Cornmeal Muffins with Yogurt or Sour Cream

Introduction

These cornmeal muffins bake at 400°F for 15 to 18 minutes and come out with crisp golden tops and a tender crumb. The mix of cornmeal, flour, and yogurt or sour cream gives you enough structure for a proper muffin without making them dry. They work well alongside chili, soups, or as a make-ahead bread for lunch.

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 if you want a richer muffin with a slightly tighter crumb and more pronounced tang.
• Use yogurt instead of sour cream if you want a lighter texture and a little less richness.
• Replace ¼ cup of the bleached all-purpose flour with extra cornmeal if you want a more pronounced corn flavor and a slightly crumblier texture.
• Stir in ¾ cup corn kernels after the melted butter if you want more moisture and pops of sweetness in each bite.
• Add 1 finely diced jalapeño to the batter for a sharper, savory version that works especially well with chili or barbecue.

Tips for Success

• Leave some lumps when you stir the egg and yogurt into the dry ingredients; overmixing will make the muffins tougher.
• Make sure the melted butter has cooled before you add it so it blends into the batter instead of cooking the eggs.
• Fill the muffin tins or ramekins evenly so the tops brown at the same rate.
• Pull the muffins when the tops are golden and the centers spring back lightly when pressed.
• If you use yogurt instead of sour cream, expect a slightly looser batter; that is normal.

Storage and Reheating

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

Reheat in a 300°F oven for 8 to 10 minutes, or microwave one muffin for about 15 to 20 seconds. If reheating from frozen, thaw in the fridge first or warm in the oven for 12 to 15 minutes.

FAQ

Can you use yogurt or sour cream interchangeably?

Yes. Yogurt gives you a slightly lighter muffin, while sour cream makes the crumb a bit richer and denser.

Why should you leave some lumps in the batter?

A few lumps keep you from overworking the flour. If you stir until completely smooth, the muffins can turn out tougher.

Can you make these ahead?

Yes. Bake them a day or two in advance and store them in an airtight container, then reheat briefly before serving.

Can you make these less sweet?

Yes. You can reduce the white granulated sugar by 1 to 2 tablespoons and still get a balanced muffin that works well with savory meals.