Best Ever Corn Muffins

• 3 cups All-purpose Flour
• 3/4 cups Granulated Sugar
• 1 cup Cornmeal
• 2 Tablespoons Baking Powder
• 1 teaspoon Kosher Salt
• 2 whole Large Eggs, At Room Temperature
• 1-1/2 cup 2% Milk, At Room Temperature
• 1 cup (2 Sticks) Unsalted Butter, Melted, Slightly Cooled
• Optional Add-in Ingredients - For Variations Below

1. 1.treheat oven to 350 degrees F.
2. 2.tpray (24) muffin cups with cooking spray, or line with cupcake liners.
3. 3.tn a large bowl, add the flour, sugar, cornmeal, baking powder, and salt. Whisk together until combined; set aside.
4. 4.tn a medium bowl, whisk the eggs, milk, and slightly cooled melted butter until combined.
5. 5.tour milk mixture into the dry ingredients. Stir until just blended, being careful not to over mix or muffins will be tough.
6. 6.tcoop batter into muffin cups with a large scoop or spoon - fill cups around
7. Variations (below quantities are for HALF of the batter - so split it in half prior to adding the add-ins):
8. For bacon-cheddar cornbread muffins - Into half of the batter, fold in:
9. 1 Cup freshly shredded cheddar cheese
10. 4 pieces of crisply cooked bacon, crumbled
11. Scoop into (12) muffin cups. Bake as directed.
12. -OR-
13. For Cherry Republic style - Into half of the batter, fold in:
14. 1 Cup dried cherries
15. 1/4 Cup finely chopped, fresh parsley
16. Scoop into (12) muffin cups. Bake as directed.

allpurpose, sugar, cornmeal, baking powder, kosher salt, eggs, milk, butter

Taken from tastykitchen.com/recipes/breads/best-ever-corn-muffins/ (may not work)