Ingredients
Y
250 g Yellow Cornmeal
A
85 All Purpose Flour
G
115 g Granulated Sugar
g
1 tbsp (13g) Baking Powder
g
½ tsp (3g) Fine Sea Salt
f
1 cup (8 floz/ 240ml) Whole Buttermilk
g
½ cup (113g/ 1 stick) Unsalted Butter
L
2 Large Eggs, room temperature
g
¼ cup (55g) Sour Cream
g
4 tbsp (56g) Unsalted Butter, softened
H
4 tbsp Honey
Directions
1
Preheat oven to 400F
2
For dry ingredients, in a large mixing bowl combine sift in the flour. Then, add in Cornmeal, Sugar, Baking Powder, and Salt. Whisk all ingredients together
Y
250 g Yellow Cornmeal
A
85 All Purpose Flour
G
115 g Granulated Sugar
g
1 tbsp (13g) Baking Powder
g
½ tsp (3g) Fine Sea Salt
3
For wet ingredients, in a separate bowl, lightly beat the eggs. Then combine and mix with Buttermilk, melted & cooled Butter, and Sour Cream.
f
1 cup (8 floz/ 240ml) Whole Buttermilk
g
½ cup (113g/ 1 stick) Unsalted Butter
L
2 Large Eggs, room temperature
g
¼ cup (55g) Sour Cream
4
Add wet ingredients mixture to dry bowl and fold together until just combined. Be sure to not over mix. Let Batter rest for about 10-15 minutes.
5
For Honey Butter, combine softened butter and honey in a small bowl. Mix together well.
g
4 tbsp (56g) Unsalted Butter, softened
H
4 tbsp Honey
6
Lightly spray a 12-cup muffin baking tray with non-stick cooking spray. Fill each muffin cup with about ¼ cup of the batter (about 65g). Once all of the batter is in each muffin cup, lightly tap the bottom of the tray against a counter surface a few times to ensure the batter is even.
7
Bake for about 11-13 minutes. Muffins should be golden brown in color. To test to see if the muffins are done, you can place a toothpick through the center of one, if it comes out clean the muffins are done baking.
8
Once muffins are done baking, immediately brush Honey Butter over each muffin and allow the muffins to cool down for at least 5 minutes before serving.
