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Maple Cornbread Muffins

Two maple cornbread muffins on a plate, one with a bite taken out to show the texture.
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Enjoy these easy, moist maple cornbread muffins, perfect for fall baking or as a Thanksgiving side. They have a distinct maple flavor and a beautiful golden dome.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup yellow cornmeal
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ⅓ cup melted butter
  • 1 large egg
  • ¼ cup pure maple syrup

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, and salt.
  3. In a separate medium bowl, whisk together the milk, melted butter, egg, and maple syrup.
  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 and the tops are golden brown.
  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 stronger maple flavor, you can add 1 teaspoon of maple extract to the wet ingredients.
  • These muffins are delicious served warm with butter or a drizzle of honey. They also pair well with chili.
  • To make ahead, store cooled muffins in an airtight container at room temperature for up to 2 days.
  • For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or gently reheat in the oven or microwave.

Nutrition

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

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