Maple Corn Muffins

| December 7, 2011 | 4 Comments

Maple Corn Muffins

It’s a muffin! It’s a corn muffin! It’s a maple corn muffin! And it’s amazing.

Filled with maple-y goodness, these easy muffins aren’t overly sweet, which makes them so versatile. You can enjoy them warm with a pat of butter (my favorite way!) for breakfast or a snack. Who doesn’t love butter? They are tender and a little crumbly, a nice combination. But, I keep dreaming of enjoying these with chili too. Maybe tomorrow?

Ingredients for Maple Corn MuffinsMaking these is easy. First you grab your ingredients — you may even have them all right now. See? I told you they were easy.

Pouring Maple Syrup for Maple Corn MuffinsFirst you mix the dry ingredients. Then you beat together the wet ones. Then you mix it all together.

Maple Corn Muffin BatterPortion out the dough into muffin cups. Then you bake.

Once they are all cooked, you can eat them soon after hot with butter … or let them cool and enjoy them later. Hint: to reheat these, bake at 325 for 10 minutes.

Either way, these make a great breakfast or muffin with chili.

Maple Corn Muffins for Breakfast

Maple Corn Muffins
Serves: yields 12 muffins
  • 1⅓ cup all-purpose flour
  • ⅔ cup cornmeal
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • 2 large eggs
  • ⅔ cup low-fat milk
  • ⅓ cup maple syrup
  • ½ cup melted unsalted butter (1 stick)
  1. Preheat oven to 425 degrees. Grease 12 muffin slots in a muffin pan.
  2. In a medium bowl, sift together the flour, cornmeal, baking powder and salt until well-combined. In a small mixing bowl, beat the eggs lightly. Add the milk and maple syrup and whisk to combine. Pour the wet ingredients into the dry ingredients and stir well until combined.
  3. Divide the batter evenly among the 12 muffin cups. Using a big ice cream scoop can help.
  4. Slide the pan into the oven and bake for 18-20 minutes until the muffins are cooked through and golden. Loosen and remove from the pan. Let cool.
  5. These are great served hot with a pat of butter. To reheat, split in half and bake for 10 minutes at 325.

Category: Bread, Breakfasts, Recipes

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (4)

Trackback URL | Comments RSS Feed

  1. Joanne says:

    I have really been craving some kind of corn-infused baked good lately…probably because I’ve also been craving chili. These are so not helping…they look TOO GOOD not to make.

  2. Oooh, These look amazing. I’ll be Pining them in a sec.

    Since my BIL is a beekeeper, we have lots of honey. I think I might try a Honey Corn Muffin. Thanks for the inspiration!

    I would love it if you would consider linking this fabulous recipe to our Friday FREE-FOR-ALL Linky Party (which is still open.) I bet my readers would enjoy it!!

    All the best,
    ~ Dana

  3. Kate says:

    I’m very into corn muffins as of late. Last month we did a pumpkin corn muffin that made the best breakfasts!

  4. Tasos says:

    Love the color it gets after baking, rich and healthy. It would be perfect with slice of cheese and hot green tea.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: