Classic Sweet Cornbread Muffins

1.Preheat oven to 200°C (400°F). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.

2.In a large bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt until well combined.

3.In a separate medium bowl, whisk together the milk, melted butter, and eggs until smooth.

4.Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.

5.Divide the batter evenly among the 12 prepared muffin cups, filling each 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.Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.