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Maple Cornbread Muffins

A close-up of two tender maple cornbread muffins on a white plate, one with a bite taken out.
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These tender maple cornbread muffins are easy to make and perfect for fall or holiday meals.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 1/4 cup maple syrup
  • 2 large eggs

Instructions

  1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, melted butter, maple syrup, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer maple flavor, you can add 1 teaspoon of maple extract to the wet ingredients.
  • These muffins pair well with chili, stews, or roasted meats.
  • You can substitute regular milk for buttermilk if needed, adding 1 teaspoon of lemon juice or white vinegar to the milk and letting it sit for 5 minutes.

Nutrition

Find it online: https://gourmetgaze.com/maple-cornbread-muffins/