Boring, bland corn muffins are usually not my first choice. Give me blueberry or banana-nut any day. But these corn muffins, enriched with sour cream and scented with fresh rosemary, are another story all together. Not too sweet, they are the perfect accompaniment to hearty fall soups like butternut squash, white bean, or potato leek. Or try them for breakfast topped with warm butter and a drizzle of honey. Feel free to swap fresh thyme for the rosemary, or to use a combination of both herbs.
Rosemary Corn Muffins
Makes 12 muffins
Adapted from Lauren Chattman
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs
1 cup sour cream
2 tablespoons honey
Position a rack in the center of the oven and preheat the oven to 375. Line a 12-cup muffin tin with paper liners. Combine the flour, cornmeal, sugar, rosemary, baking powder, baking soda, and salt in large bowl.
Wisk the butter, eggs, sour cream, and honey in a medium bowl. Stir the butter mixture into the flour mixture just until combined.
Fill each muffin cup 2/3 of the way full. Bake until the tops are golden-brown and toothpick inserted in the center of one muffin comes out clean, about 20-22 minutes. Cool the muffins for 5 minutes in the pan, then remove them and cool completely on a wire rack.