Very Moist Corn Muffins

Very Moist Corn Muffins

by katia

1/2 cup flour
1/2 cup yellow cornmeal
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
2 cups frozen corn
1/2 cup sour cream for topping

Preheat oven to 400 F

1. Butter or line 12 muffin cups.

2. Combine all dry ingredients in a medium bowl.

3. Add corn, egg, and sour 2 1/2 cups sour cream and whisk until just combined. Do not over mix.

4. Dividing evenly, spoon batter into muffin cups. Top each muffin with about a teaspoon of sour cream. Bake until lightly browned, about 20-25 minutes. Allow muffins to cool in pan for 5 minutes, then turn out and cool on a rack.

What a neat sounding recipe, Twink. I like the idea of the sour cream topping. There is nothing in the world like a hot corn muffin with butter and honey. Thanks!

Star

Hi Twinkle,

This sounds great, but I have a question.  In the ingredients list it says 1 1/2 cups sour cream, but in the mixing directions it says 2 1/2 cups sour cream.  Which is the correct amount?

TIA 

I was wondering about that too. I found the blog with the muffins .....the typo is there too, but I think it's probably the 1 1/2 cups that's correct.

They are some really delicious looking muffins.

Here is the picture:

http://gourmetgirl1.blogspot.com/2007/11/very-moist-corn-muffins.html

Star

I think I would like these. Thanks Twinkle.

I had to check out how they look and they do look Very moist!