2 cups unbleached all-purpose flour, 10 ounces
1 cup fine ground, whole-grain yellow cornmeal, Arrowhead Mills
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup granulated sugar
8 Tbs unsalted butter (1 stick), melted
3/4 cup sour cream
1/2 cup milk

Adjust oven rack to middle position and heat to 400 degrees. Spray standard muffin tin with nonstick cooking spray.
Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl to combine; set aside.
Whisk eggs in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar to eggs; whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 3 additions, whisking to combine after each addition. Add half the sour cream and half the milk and whisk to combine; whisk in remaining sour cream and milk until combined.
Add wet ingredients to dry ingredients; mix gently with spatula until batter is just combined and evenly moistened, DO NOT over-mix. Using an ice cream scoop, divide batter evenly among muffin cups, dropping it to form mound. Do not level or flatten surface of mounds.
Bake until muffins are light golden brown and skewer inserted into center comes out clean, about 18 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in tin 5 minutes; use a paring knife to lift muffins from tin one at a time and transfer to wire rack to cool 5 minutes longer. Serve warm.
Servings: 12. Yield: 12