These corn muffins, just a little bit sweet with lots of corn flavor, are easy to make. You can use this same recipe to make a loaf of slightly sweet corn bread, one of the best kinds of breakfast breads. Just add a few minutes onto the cooking time.
I use whole wheat flour, Greek yogurt, and molasses in this recipe, but you can substitute with all-purpose flour, sour cream, and honey, respectively.
Preheat the oven to 400 degrees F. Grease or line a muffin tin with cupcake liners.
In a large bowl, whisk 1 ½ cups of the cornmeal, the flour, baking powder, salt, and baking soda. In a separate large microwavable bowl, combine the remaining ½ cup cornmeal and the milk and whisk together. Microwave the mixture for 1 ½ minutes. Whisk the mixture and microwave in 30-second increments until it reaches a thick, batter-like consistency. Let cool for 1 to 2 minutes.
Whisk the butter, sugar, and yogurt into the cooked cornmeal. Add the eggs and whisk until combined.
Add the dry ingredients to the wet mixture and mix until just combined. The batter will be very thick. Divide the batter among the prepared muffin tin, filling each cup to the top.
Bake until the muffin tops are golden-brown and a toothpick inserted into the center comes out clean, 17 minutes, rotating the pan halfway through cooking.
Cook the muffins in the tin placed on a wire cooling rack for 5 minutes, then remove the muffins from the tin and cool another 5 minutes. Serve warm or save for later.