Yankee Maple Corn Muffins
Submitted by DragonLady
Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.
YIELD
1 dozenPREP
20 minCOOK
30 minREADY
1 hrsThere’s regular cornbread, and then there’s cornbread that tastes like a New England autumn morning.
These muffins get their sweetness from two sources: light brown sugar and a generous pour of real maple syrup stirred right into the batter. The cornmeal gives them that toothy, golden crumb, and a brush of melted butter on the hot tops adds a glistening, rich finish.
They come together with a simple fold (no mixer needed) and bake up tall and tender in about half an hour.
Pull one apart while it’s still warm and you’ll catch that maple-butter fragrance that makes the whole kitchen smell like breakfast.
Pro Tips
- Use real maple syrup, not pancake syrup. The genuine stuff has a depth of flavor that imitation can’t touch
- Fold the wet into the dry just until moistened. A few lumps are fine and actually give you a lighter muffin
- Brushing the tops with butter right out of the oven keeps them soft and adds a gorgeous sheen
- These freeze beautifully. Wrap individually and reheat in the oven for a quick breakfast with coffee
Ingredients
Directions
Mix flour, cornmeal, baking powder and salt in a large bowl.
Whisk eggs and sugar in another bowl until smooth.
Add milk and syrup and whisk. Pour over dry ingredients and add 4 tablespoon of the melted butter.
Fold until moistened.
Fill muffin cups and bake 25 to 30 minutes at 350℉ (180℃). Brush tops with remaining 2 tablespoon of butter.
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