– ⅓ cup vegetable oil
– 2 large eggs
– 1 ¼ cups whole milk
– 3 tablespoons salted butter melted
– ½ cup yellow corn meal
– 1 ½ cups all-purpose flour
– ⅔ cups granulated sugar
– 1 tablespoon baking powder
– 1 teaspoon sea salt
Preheat oven to 350°F. Line muffin tins with cupcake liners or spray with non-stick cooking spray and set aside.
In a medium mixing bowl, whisk together vegetable oil, eggs, milk, and melted butter.
Stir together dry ingredients: corn meal, flour, sugar, baking powder, and salt.
Gently stir the dry ingredients into the wet ingredients until just combined.
Divide batter between 12 muffin cups, filling ¾ of the way full.
Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool for 1-2 minutes before transferring from the pan to a cooling rack.
Serve warm with butter.