Cornbread Muffins

Name: Cornbread Muffins
Ingredients: 1 1/4 cups, spooned (5 1/2 ounces; 155g), all-purpose flour; 1 cup (5 ounces; 146g) fine- or medium-ground yellow cornmeal, such as Bob’s Red Mill; 1/4 cup (2 ounces; 57g) granulated sugar; 1 tablespoon (12g) baking powder; 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 8 tablespoons (4 ounces; 113g) unsalted butter, melted; 2 large eggs, cool room temperature; 1 cup (260g) canned cream-style sweet corn; 1/2 cup (4 ounces; 113g) whole milk, cool room temperature; 1/4 cup (2 ounces; 56g) sour cream, cool room temperature; Nonstick cooking spray, for greasing the muffin pan