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corn muffins on dark brown background

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.
5 from 3 votes
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Course: Side Dish
Cuisine: American
Keyword: corn muffin recipe, corn muffins, cornbread muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 24
Calories: 196kcal


  • 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.


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. 


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