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?
Making these is easy. First you grab your ingredients — you may even have them all right now. See? I told you they were easy.
First you mix the dry ingredients. Then you beat together the wet ones. Then you mix it all together.
Portion 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.
- 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)
- Preheat oven to 425 degrees. Grease 12 muffin slots in a muffin pan.
- 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.
- Divide the batter evenly among the 12 muffin cups. Using a big ice cream scoop can help.
- 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.
- These are great served hot with a pat of butter. To reheat, split in half and bake for 10 minutes at 325.