Preheat oven to 400 F. Line a muffin tin with paper liners and set aside.
In a medium bowl, combine eggs, butter, and sour cream. Whisk to combine.
In a large bowl, combine flour, cornmeal, salt, baking powder, baking soda, and sugar and stir with a fork to combine. Add cheddar, green onions, corn, and minced chipotle to the dry ingredients and stir. Pour in the egg mixture and stir gently until just combined - do not overmix. It's okay if the mixture is a little lumpy.
Divide batter evenly between prepared liners, filling each about ¾ full. Bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Recipe by Baked In at https://www.baked-in.com/2012/02/03/chipotle-cheddar-corn-muffins/