Cornmeal Muffins - Test 2

http://smittenkitchen.com/blog/2015/02/perfect-corn-muffins/

Nailed it! Not too sweet and very corny... Now to replicate.
1 - Still on Test 1. The problem is not the recipe per-se, but how I read recipes. I totally just started a standard muffin recipe and mixed all the dry together and all the wet together before realizing that there's all these variations that I ignored.

2 - I made yet another change, combining all three ingredients at the very beginning and it worked!

Cooked Wet Batter:
Part 1

1/2 cup (4oz/114gr) butter, melted
1 1/4 cups milk
1/2 cup cornmeal
Part 2
3 to 5 Tbsps. sugar
1 1/4 tps. salt
1 cup sour cream or full fat yoghurt or buttermilk
Part 3
2 large eggs

Dry Ingredients:
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

1. Heat oven to 425°F.
2. Grease the muffin tins.
3. In a saucepan, melt the butter, add the milk and 1/2 cup cornmeal and cook until it’s thickened to a batter-like consistency. Transfer to a large bowl. Whisk in first the sugar, then the dairy until well combined. By this time the batter should be cool enough, so go ahead and whisk in the eggs (but if you think it's still too hot, wait another 5 minutes).
4. Whisk together the remaining cornmeal, flour, baking powder, baking soda and salt.
5. Fold in the flour mixture until thoroughly combined and the batter is very thick. Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.
6. Bake 7 minutes, rotate the muffin tins and bake another 7 minutes or until tops are golden brown and toothpick inserted in center comes out clean. Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer. Serve warm.