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.
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 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.
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 for Corn Muffin Recipe
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!
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 airtight container.
Try these muffins with our favourite savoury dishes:
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.
- 450g/3 cups all purpose flour
- 150g/ 1 cup fine cornmeal
- 2 tbsp baking powder
- 1 ½ tsp salt
- 350ml/1 ¼ cup whole milk
- 125ml/1/2 cup maple syrup
- 250g/ ½ lbs unsalted butter melted and cooled
- 2 eggs large
For the maple butter
- 125g/1/2 cup butter softened
- 2-3 tbsp maple syrup
- 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 ⅔s 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.