Preheat oven to 375°F and move rack to center position.
Prep your mini muffin tins by spritzing with a healthy spray oil or rubbing with butter. Parchment muffin liners may be used if preferred.
Combine yogurt, milk, and vinegar. Mix with a fork and set aside to allow mixture to thicken.
Combine cornmeal, flour, baking soda, and salt. Mix well and set aside.
In a large pan or skillet over medium heat, melt your butter.
Once melted, remove from heat and stir in sugar. Whisk until well blended.
Next, quickly add your eggs and beat until well incorporated.
Add in milk mixture and stir.
Next add your cornmeal mixture and beat until very few lumps remain.
Transfer batter into a large spouted measuring cup for easy pouring, then pour into prepared muffin tin(s).
I like to place my mini muffin tin on top of a large rimmed baking sheet. It prevents the bottoms from over browning and keeps the muffins nice and tender. For crispier bottoms simply skip the baking sheet and put the muffin tin right on the center rack of the oven.
Bake on center rack for approx. 15-17 minutes. Insert a toothpick in the center to test for doneness around the 15 minute mark. If it comes out clean the muffins are ready!
Leftover muffins can absolutely be frozen for later. WOOT! Thaw frozen muffins overnight in the fridge and warm in the oven, toaster oven, or microwave before serving. I like to spread mine with a little butter and a drizzle of raw honey. Warm and melty - yum!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!