Maple Corn Muffins with Maple Cinnamon Butter
Tender, golden cornmeal muffins sweetened with real maple syrup and topped with a generous swipe of whipped maple cinnamon butter. The perfect fall breakfast, brunch side, or alongside a bowl of chili.
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup yellow cornmeal medium grind
- 1/3 cup light brown sugar packed
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1 cup buttermik
- 1/2 cup pure maple syrup Grade A dark
- 1/2 cup canola oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
For the butter:
- 1/2 cup unsalted butter room temperature
- 3 tbsp pure maple syrup
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease well with butter.
- In a large bowl, whisk together 1 1/3 cups all-purpose flour, 1 cup yellow cornmeal, 1/3 cup light brown sugar, 1 tbsp baking powder, 1/2 tsp kosher salt, and 1/2 tsp ground cinnamon until evenly combined. Make a well in the center.1 1/3 cups all-purpose flour, 1 cup yellow cornmeal, 1/3 cup light brown sugar, 1 tbsp baking powder, 1/2 tsp kosher salt, 1/2 tsp ground cinnamon
- In a separate bowl, whisk together 1 cup buttermik, 1/2 cup pure maple syrup, 1/2 cup canola oil, 2 large eggs, and 1 tsp vanilla extract until completely smooth.1 cup buttermik, 1/2 cup pure maple syrup, 1/2 cup canola oil, 2 large eggs, 1 tsp vanilla extract
- Pour the wet ingredients into the well in the dry ingredients. Using a rubber spatula, fold gently just until the flour disappears. Let the batter rest for 10 minutes at room temperature so the cornmeal can fully hydrate.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Bake on the center rack for 18–20 minutes, until the tops are deeply golden, springy to the touch, and a toothpick inserted in the center comes out clean.
- While the muffins bake, beat 1/2 cup unsalted butter until light and fluffy, about 2 minutes. Add 3 tbsp pure maple syrup, 1 tsp ground cinnamon, and 1/2 tsp sea salt. Beat until fully incorporated and creamy.1/2 cup unsalted butter, 3 tbsp pure maple syrup, 1 tsp ground cinnamon, 1/2 tsp sea salt
- After removing from the oven, let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with a generous swipe of the maple cinnamon butter.