Preheat oven to 400°F. Grease a large muffin tin and set aside.
Whisk together dry ingredients (flour, cornmeal, baking powder, brown sugar) until they're evenly dispersed. Add eggs, heavy cream, and butter. Mix until everything is well combined.
Pour batter into muffin tin evenly and bake for 15-20 minutes, or until muffins are golden brown and a toothpick comes out clean.
Notes
Click on the time in the instructions to start a timer!StorageStore the muffins at room temperature in an airtight container for 2-3 days. Line the container with paper towels to absorb any moisture in the container. Refrigerate the corn muffins in an airtight container for up to a week. Freeze corn muffins in a freezer-safe container for 2-3 months. Cooking Tips
You can either line the muffin tin with paper liners, or use cooking spray and lightly flour the tin so the muffins don't stick to the pan. I don't use any nonstick cooking spray if I'm using the muffin liners.
I use a 12-cup muffin tin to make smaller muffins. You can also make 6 large muffins with a bigger muffin pan with this recipe. Increase the cooking time to 20-25 minutes.
Fill the muffin cups up with as much muffin batter as you can, which helps make the muffin tops taller.