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Amazing Buttery Maple Cornbread Muffins in 15 Minutes

Buttery Maple Cornbread Muffins
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Bake soft, moist Buttery Maple Cornbread Muffins. These sweet muffins are simple to make and perfect for serving alongside chili or as a holiday side dish.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/2 cup unsalted butter, melted, plus more for brushing
  • 1/4 cup pure maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, milk, melted butter, and maple syrup until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until you have a few small lumps remaining. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Immediately after removing from the oven, brush the tops of the warm muffins with a little extra melted butter.
  8. Let cool slightly in the pan before transferring to a wire rack.

Notes

  • For extra moisture, you can substitute buttermilk for regular milk.
  • Use real maple syrup for the best flavor. Pancake syrup will not give the same result.
  • These muffins freeze well. Cool completely before storing in an airtight container.

Nutrition

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