Corn Muffins
These corn muffins are moist and sweet with a slightly crunchy crust. This recipe is based on a recipe from Rose Levy Berenbaum's Bread Bible, but with yogurt substituted for the sour cream. This is also double her recipe.
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
Ingredients for 4 servings (680 g) · the original recipe
Method
- 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.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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