Food & Cooking Recipes Appetizers Corn Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 12 Corn's natural sweetness lets these simple muffins veer in to sweet or savory territory with ease. Ingredients 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for pan 1 cup yellow cornmeal 1 cup all-purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ¾ teaspoon salt ¾ cup sugar 1 large egg ¾ teaspoon pure vanilla extract ¾ cup sour cream Directions Preheat oven to 375 degrees. Butter a standard muffin tin. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl; whisk to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until mixture is light and fluffy. Add egg; beat until it is fully incorporated. Add vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until mixture is just combined. Spoon 1/4 cup batter into each prepared cup. Bake until tops are nicely golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature. Cook's Notes These savory muffins are satisfying plain -- or you may add up to 1 1/4 cups of the following to the prepared batter: corn kernels, crumbled bacon, chopped chives, grated cheddar cheese, and/or diced jalapeno. Rate it Print