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Maple Cornbread Muffins

Close-up of a golden-brown maple cornbread muffin with a slightly cracked top, on a wooden surface.
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Easy, small-batch maple cornbread muffins with real maple sweetness, perfect for fall baking or as a side dish.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Grease or line a 6-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 melted butter, milk, 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 15-20 minutes, or until a wooden skewer 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

  • These muffins are best stored in an airtight container at room temperature for up to 2 days.
  • For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat gently in the oven or microwave.
  • These muffins pair well with chili, roasted meats, or as a sweet breakfast treat.

Nutrition

Find it online: https://cutcooktaste.com/maple-cornbread-muffins-fall-baking/