- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup medium cornmeal
- 2 Tbsp. baking powder
- 1½ tsp. salt
- 1½ cups whole milk
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 2 eggs
Preheat oven to 350 degrees F. Line muffin tins with 15-18 paper liners (more for smaller muffins and less for bigger muffins, the size in the picture is from making 15 muffins).
In a large bowl, add the flour, sugar, cornmeal, baking powder, and salt; whisk to combine. Add the milk and melted butter and whisk until no flour is left in the mix. Whisk in the eggs until fully incorporated.
Spoon batter into muffin liners, filling to about 1 cm from the top of the liner. Place in middle rack of oven and bake for 30 minutes, or until the stop are crisp and a toothpick inserted in the center comes out clean.