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–+ servings
corn muffins on dark brown background

Maple Butter Corn Muffin Recipe

Julia Frey of Vikalinka
Soft and buttery on the inside and slightly crispy on the outside this corn muffin recipe uses a touch of maple syrup for sweetness.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 24
Calories 196 kcal

Ingredients
  

  • 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

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 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.

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: 196kcalCarbohydrates: 24gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 37mgSodium: 160mgPotassium: 180mgFiber: 1gSugar: 4gVitamin A: 304IUCalcium: 73mgIron: 1mg
Keyword corn muffin recipe, corn muffins, cornbread muffins
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