Maple Butter Corn Muffin Recipe
Soft and buttery on the inside and slightly crispy on the outside this corn muffin recipe uses a touch of maple syrup for sweetness.
Servings: 24
Equipment
- This is an affiliate link.Non-stick muffin pan
Ingredients
- 450g / 3 cups all purpose flour
- 150g / 1 cup fine cornmeal
- 2 tbsp baking powder
- 1½ 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