Crunchy Corn Muffins

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the muffin tin
• 1 cup all-purpose flour
• 2/3 cup white or yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)
• 1/4 teaspoon cayenne pepper
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 large eggs

Steps

1. Preheat the oven to 425°F. Brush a 12-cup standard muffin tin with some of the butter.
2. In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, baking soda, cheese, and cayenne; make a well in the center of the mixture.
3. In a second bowl or large liquid measuring cup, combine the milk, sour cream, eggs, and the remaining 4 tablespoons of butter. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. Place a scoop of dough into each muffin cup, filling no more than two-thirds full.
4. Bake until golden, about 15 minutes. Transfer to a rack to cool slightly. Turn out of the tin and serve warm.