Golden Sour Cream Corn Muffins
Inspired by techniques from America's Test Kitchen and King Arthur Baking.
Lightly sweet corn muffins made tender with soured cream, baked to deep golden domes.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Put a shelf in the middle of the oven and heat it to 200 °C (180 °C fan). Line or grease the 12-hole tin while it warms up.
- 2
Mix the dry ingredients. Whisk the flour, cornmeal, baking powder, bicarbonate and salt in a large bowl. Two leaveners work together here: the bicarbonate reacts with the acidic soured cream, and the baking powder adds a second lift in the oven.
- 3
Build the wet mix. Beat the eggs in the second bowl, then add the sugar and whisk for about 1 min until pale and thick. Pour in the melted butter slowly while whisking, followed by the soured cream and milk. Adding the butter gradually keeps the mixture smooth instead of greasy.
- 4
Fold gently. Pour the wet mix over the dry and fold with a spatula until just a few streaks of flour remain. A slightly lumpy batter is exactly what you want, because extra mixing makes the crumb dense.
- 5
Fill the tin. Share the batter between the 12 holes so each is about three-quarters full.
- 6
Bake to golden. Bake for 16-20 min, rotating the tin halfway through. Look for deep golden domes that spring back when pressed and a cocktail stick in the centre that comes out clean, at about 96 °C inside.
- 7
Cool and serve. Let the muffins rest in the tin for 5 min, then transfer them to the rack. They are lovely warm with butter or at room temperature.
Storage
Store airtight at room temperature for up to 2 days or freeze for up to 1 month. Warm thawed muffins in a 150 °C oven for 5-8 min. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 12-hole muffin tin
- paper muffin cases or butter for greasing
- 2 mixing bowls
- balloon whisk
- rubber spatula
- wire rack
- cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 290 kcal |
| Protein | 5 g |
| Carbohydrate | 40.3 g |
| of which sugars | 13.8 g |
| of which free sugars | 12.5 g |
| Fat | 12.2 g |
| of which saturates | 7 g |
| Fibre | 1.1 g |
| Salt | 0.74 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
