Classic Sweet Cornbread Muffins with All-Purpose Flour

1.Preheat your oven to 2000C (4000F). Line a standard 12-cup muffin tin with paper liners or grease the cups thoroughly.

2.In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, yellow cornmeal, and granulated sugar until well combined.

3.In a separate medium bowl, whisk the two large eggs. Then, whisk in the almond milk and the melted butter until the wet ingredients are fully incorporated.

4.Pour the wet ingredients into the dry ingredients. Stir gently using a spatula or wooden spoon until the batter is just combined. Be careful not to overmix; a few small lumps are acceptable.

5.Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds full.

6.Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

7.Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely before serving.