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Soft and buttery on the inside and slightly crispy on the outside this corn muffin recipe uses a touch of maple syrup for sweetness.

These muffins are great companions for a savoury chili or a stew and delicious on their own.

corn muffins, one topped with maple butter
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Not sure what took me so long to share this delicious cornbread muffin recipe but better late than never. These muffins are such a treat!

I didn’t want to use sugar, so I sweetened them with This is an affiliate link.maple syrup for extra flavour.  You are going to be so happy this recipe makes 24 muffins because they are tough to go without! 

Made with wholesome ingredients these corn muffins are easy to make and even easier to store. They are incredibly versatile as they could be eaten with hearty stews and chilies.  Or smear some maple butter on top and enjoy with a cup of steaming coffee. 

maple butter in a dish, butter knife, cornbread muffins, napkin

How to Make Them

There is really no tricks to making these corn muffins. They are easy and straightforward. Just mix the dry ingredients like flour, fine cornmeal, baking powder and salt.

Then combine the wet ingredients like whole milk, maple syrup, melted and cooled butter and eggs. Add the wet ingredients to the dry and combine. 

Some cornbread recipes use oil and some use butter or a combination of both. I opted out for butter only and here is why. 

While oil might make your muffins more moist since oil is all fat while butter also contains milk solids, butter beats oil for flavour every single time. 

What Cornmeal to Use

Look for medium or fine ground cornmeal in your local supermarket for these corn muffins. It is sometimes labeled as polenta in the UK. As long as it’s not coarse, it will be suitable for this recipe. 

It doesn’t make a difference what colour your cornmeal is. It could be yellow, white or even blue! 

Recipe Tips and Notes

  • It’s common to use paper liners in This is an affiliate link.muffin tins for recipes like this, but this isn’t the best way to get just the right crispy exterior, which is lovely on these muffins. Instead, use butter, lard, or a cooking spray to grease up the muffin tin.
  • Don’t overfill the muffin tin with batter. Filling each space up to 2/3 capacity is plenty.
corn muffins on dark brown background

Serving suggestions

These muffins are meant to be served with savoury dishes such as:

If you are not eating these corn muffins with a savoury dish, I like to whip up a small batch of maple butter to top to smear on top of these beauties. The maple butter is optional but highly recommended. 

Storage and Leftovers

Since this recipe makes 24, it’s a good idea to freeze some for later. They will keep well in your freezer for up to 1 month. 

Corn muffins will stay fresh for a couple of days when kept in an This is an affiliate link.airtight container

More muffin recipes

5 from 3 votes

Maple Butter Corn Muffin Recipe

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 24
Soft and buttery on the inside and slightly crispy on the outside this corn muffin recipe uses a touch of maple syrup for sweetness.
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Equipment

Ingredients 

  • 450g / 3 cups all purpose flour
  • 150g / 1 cup fine cornmeal
  • 2 tbsp baking powder
  • tsp salt
  • 350ml / 1¼ cup whole milk
  • 125ml / 1/2 cup This is an affiliate link.maple syrup
  • 250g / 1/2 lbs unsalted butter, melted and cooled
  • 2 eggs, large

For the maple butter

  • 125g / 1/2 cup butter, softened
  • 2-3 tbsp This is an affiliate link.maple syrup

Instructions 

  • Preheat the oven to 180C/350F. Mix the flour, cornmeal, baking powder and salt in a large bowl. In another bowl whisk together whole milk, maple syrup, melted and cooled butter and eggs.
  • Add the wet ingredients to the dry ones and mix until well combined. Butter 2 muffin pans well and fill each muffin cup with the batter no more than 2/3s full. Bake for 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the tops are slightly golden.
  • To make the maple butter, whip the maple syrup with softened butter until light and fluffy.

Notes

Instead of using paper liners for these muffins I recommend greasing the muffins pan cups really well.
This produces nicely crisp exterior, which is a far superior texture for these corn muffins. 

Nutrition

Calories: 196kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 160mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 304IU | Calcium: 73mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!
Julia from Vikalinka

About Me

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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Recipe Rating




6 Comments

  1. Toni Dash says:

    5 stars
    These muffins quickly become a favorite at my house!! Thanks for the recipe!

    1. Julia Frey (Vikalinka) says:

      My pleasure, Toni!

  2. Beth says:

    5 stars
    These will go perfect with the soup I just made! I can’t wait to make these!

    1. Julia Frey (Vikalinka) says:

      Enjoy, Beth!

  3. Jen says:

    5 stars
    Love the idea of freezing some for later. Quick and easy way to pull them out and have them ready to add to dinner in no time.

    1. Julia Frey (Vikalinka) says:

      Absolutely, Jen. My daughter loves these for breakfast too! ๐Ÿ™‚