Maple Corn Muffins

If you like your corn muffins to match a savory meal like chili, then this is the recipe (adapted from The Homemade Pantry) for you. Enough sweetness to complement the cornmeal, but not too much to overpower a meal.

~ Theresa

What you need:

Maple Corn Muffins

Ingredients

  • 4 T. unsalted butter, melted
  • 1 c. flour
  • 1 c. cornmeal
  • 1 T. baking powder
  • 1 t. salt
  • 2 large eggs
  • 1 c. buttermilk (store-bought or homemade)
  • 1/4 c. maple syrup

Equipment

  • muffin tin or 8-inch square baking pan
  • muffin liners or nonstick spray
  • small and large bowl and whisk
  • measuring cups and spoons
  • muffin scoop (optional)

Time: 15 minutes prep + 10-15 minutes (muffins) or 20 minutes baking (square pan)

Freezeable: Yes.

Serves: Makes 12 muffins or one 8-inch square pan.

Multiplying the recipe: The recipe is easily doubled.

Maple Corn Muffins:

Preheat your oven to 425F. Put baking cups in a muffin tin, or use baking spray.

In a large bowl, whisk the cornmeal, flour, baking powder, and salt.

In a small bowl, whisk the eggs. Add the buttermilk, maple syrup, and melted butter and stir until the mixture is uniform.

If making muffins: Use a muffin scoop  or 1/4 c. measuring cup to portion the batter evenly into the muffin cups. Bake the muffins for 10-15 minutes, until golden brown.

If making an 8-inch square pan: Pour the mixture into the prepared pan and bake 20-25 minutes, or until a toothpick comes out clean when inserted in the center.

Maple Corn Muffins

To make a mix: Combine the dry ingredients in a pint container. Label and attach instructions.

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5 Responses to Maple Corn Muffins

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