Corn Muffins

Ingredients

• 1 tbsp unsalted butter – for greasing pan
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 0.33 cup granulated sugar
• 1 tbsp baking powder
• 0.5 tsp kosher salt
• 1 cup whole milk
• 1 large egg – beaten
• 0.33 cup unsalted butter – melted and cooled

Instructions

1. Preheat the oven to 400°F. Grease a standard 12-cup muffin tin with 1 tbsp unsalted butter.
2. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and kosher salt.
3. In a medium bowl, melt 0.33 cup unsalted butter and let it cool for 1–2 minutes; whisk in the whole milk and the beaten egg until smooth.
4. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no dry flour remains; the batter will be slightly lumpy. Let the batter stand for 5 minutes to hydrate the cornmeal.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake until the tops are golden and a toothpick inserted in the center comes out clean, 15–18 minutes.
7. Cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling. Serve warm or at room temperature.