- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 3 1/2 tablespoons pure maple syrup (preferably grade B)
- 1 cup unbleached all purpose flour
- 1 tablespoon baking powder
- 5 tablespoons unsalted butter, melted, cooled slightly
For maple butter
Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
Preheat oven to 375°F. Butter 12 regular (1/3-cup) muffin cups. Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl. Whisk buttermilk and egg in another medium bowl; whisk in melted butter. Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale). Cool on rack 10 minutes. Serve with maple butter.
These tender and sweet cornbread muffins are the perfect side to any Southern barbecue or Southwestern-style dish. My kids love them so much that I’m constantly swatting their little hands away from the bread basket so they don’t fill up before the main course.
I know that baking at dinnertime might seem a little ambitious but these muffins are super-easy to prepare. You can whip up the batter in ten minutes, and I usually serve them instead of a starch. Leftovers are delicious for breakfast, reheated and slathered with honey butter or jam.
Maple Cornbread Muffins
Rosemary & maple make these easy cornbread muffins lightly sweet & cozy-tasting. I love to serve them at Thanksgiving or with a big bowl of chili.
Move over, dinner rolls, and make way for… cornbread muffins! Maybe it’s my Midwestern background, but I love corn, especially in this sweet & savory corn muffin recipe.
My Cornbread Muffin Recipe Ingredients
In my opinion, good cornbread should be golden & crumbly and walk the line between sweet and savory. These corn muffins do just that. Here’s what I use to make them healthy & delicious:
- Maple syrup sweetens them naturally and adds depth of flavor to this corn muffin recipe.
- Rosemary flecks them with green and brings its cozy, fresh wintry taste.
- Canola oil or olive oil is a healthier substitute for butter.
- Spelt flour gives them whole grain power.
- And apple cider vinegar helps them rise and adds a nice tangy flavor.
With apple cider vinegar as a rising agent, almond milk instead of dairy milk, and oil instead of butter, this cornbread muffin recipe is actually vegan. If you have vegan skeptics in your house, don’t worry. These muffins are so good that they’ll never know if you don’t tell them.
What to Serve with Corn Muffins
I made this recipe to serve at my Thanksgiving dinner along with green beans, mashed potatoes, roasted beets, squash, and apple pie for dessert. Make a double batch, and use the extras to make poblano cornbread stuffing!
Cornbread muffins are also one of my favorite sides with a big bowl of soup. Of course, they’re great with chili, but I also like them with my lentil soup, butternut squash soup, red pepper soup, or many-veggie soup.
Maple Cornbread with Maple Butter
Step 1: Prepare maple butter first. In a saucepan add butter, brown sugar, maple extract, and cinnamon. Once butter is fully melted, allow to boil for 1 minute, stirring throughout. Transfer to a container and allow to cool for 15 minutes before placing it into the refrigerator. Once butter has chilled (about 1 hour), take it out and mix it with a handheld mixer or a stand mixer to fully combine ingredients. Butter should be soft enough to mix and serve.
Step 2: Preheat oven to 400. Combine cornmeal, flour, baking soda, baking powder, salt, and monkfruit into a bowl and mix until incorporated (about 1-2 minutes).
Step 3: In a separate bowl combine sour cream, almond milk, melted ghee (or butter), eggs, maple extract, and creamed corn. Mix until incorporated (2-3 minutes).
Step 4: Take your wet ingredients and add them to your dry ingredients, mix until just incorporated (2-3 minutes). Mixture will be dense and thick. Spray muffin pan with nonstick spray and scoop batter into prepared muffin pan. Fill ¾ of the way full.
Step 5: Bake cornbread muffins for 13-16 minutes, stick a toothpick all the way through the middle to check if fully done. Remove from pan and top maple butter, enjoy!
Maple Cornbread Muffins
Perfect for fall, these Maple Cornbread Muffins have a subtle maple flavor and sweetness. They go beautifully with the cozier foods of autumn, such as beans, casseroles, and all things slow cooker.
Maple Cornbread Muffins Print
Makes 12 muffins
1 cup sifted flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup real maple syrup
2 tablespoons melted butter, slightly cooled, for batter
3 tablespoons butter for muffin pan
1. Preheat oven to 400 degrees. Put a generous 1/4 teaspoon butter in each cup of a 12 cup muffin pan and set aside.
2. In a large bowl, whisk the dry ingredients together and then sift. In a small bowl, whisk together the milk, egg, syrup, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. The mixture will be somewhat thin and have a few small lumps. Let the mixture sit for about a minute before filling the muffin pan.
3. While the mixture sits, place the muffin pan in the preheated oven, just long enough for the butter to melt and get hot, about one minute. Remove the pan from the oven, and very carefully swirl the pan so that the melted butter comes up the sides of the cups somewhat.
4. Evenly divide the cornbread mixture into the muffin cups, filling each about 3/4 full. Bake until golden brown, about 20 minutes. Let cool in pan on a wire rack for 5 minutes, then remove muffins from pan onto wire rack. Serve warm with maple butter, if desired.
Maple Butter: Mix 6 tablespoons softened butter with 2 tablespoons real maple syrup until creamy and smooth. This is very good on pancakes, too.
For the muffins:
Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and lightly grease the liners with cooking spray.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a small bowl, whisk together the almond milk, oil, and vinegar. Add the wet ingredients to the dry and stir to combine. Do not overmix. Fold in the corn.
Fill the prepared muffin pan with the batter, filling each muffin cup about two-thirds of the way full. Bake for about 20 minutes, until golden. Remove from the oven and serve warm.
For the whipped maple butter:
In a mixing bowl, using a whisk or electric mixer, whip margarine with maple syrup until light and fluffy. Refrigerate until serving.
Carrot Corn Muffins with Maple Butter
When the Food Network schedule for Spring dishes for #SensationalSides came out, I knew it would be too much of a stretch to consider Carrot Cake for today when carrots are our featured dish. Still, I could not quite get the idea of a baked good with carrots out of my mind and this past weekend it all came together with these Cornbread Muffins with Carrots in them. While you may have been luxuriating in the warmth of Spring on your planet, those of us in Colorado were dealing with the largest snowstorm of the season and soup was on the stove in my kitchen.
The truth is I make soup all year round and had even purchased a pound of mixed beans before the weekend, just to have on hand. They were so pretty! Once cooked, the lentils dissolved as they do and it may have disguised the beauty of the some of the other beans but it was so good nonetheless. I have gone totally nuts with an electric pressure cooker bean soup in 30 minutes? Yep…and good too. While this post isn’t about the soup, I still have to say I’m loving all the things that new toy can do and so quickly too. I wanted soup and didn’t have a ham hock so some bacon, beans, onion, celery and chicken stock and soup was done in short order. I’m sold…go get one, they are amazing!
But back to the muffins. They are so good and they have to be good for you right? I mean they have carrots IN them! I suppose you could eat them without the maple butter but it is so over the top good, why would you? I think I might have to keep maple butter on hand 24/7 it’s been good on plain toast for my normal coffee and toast breakfasts (yeah, we go all out here for breakfast don’t we?).
While I could say these resemble zucchini bread, that’s not true. There is nowhere near the sugar content that goes into zucchini bread and makes it more of a dessert. These are corn muffins…just slightly sweet with maple syrup in the mix and with that great texture from the corn meal. I doubled the recipe and am not complaining. Great with soup, salad or your favorite entree it’s a great way to include carrots in your meal, especially if you’ve got kids that might say ‘no way’ to carrots but can’t pass up a muffin! Of course the maple butter doesn’t hurt. Nope, not one bit!
Honey Maple Cornbread Muffins
It’s been a pretty quiet week, for the most part, but I am ready for the weekend. Kramer and I started things a bit early with dinner at The Meatball Shop last night, followed by some drinks at home and our good friend, television. Tonight, we’re having some friends over for dinner, and then, on Saturday, it’s the day we’ve been waiting for for the past few months: The Great GoogaMooga! I can’t wait to wander around trying all kinds of food…which, to be honest, is not all that different from how we spend most of our weekends, but we’ve never been to Prospect Park before, if you can believe it, so at least there’s that. I’m especially looking forward to the dirty duck dog from one of my favorite restaurants, Colicchio & Sons. Is anyone else going to be there?
I made these muffins a few weeks ago when we had some friends over, and they are most certainly my favorite cornbread ever. It’s always a bit difficult to make the perfect cornbread – it can go horribly wrong very quickly. The biggest problem I find with cornbread is that it is often too dry and crumbly, but these muffins were perfectly moist and not too sweet, so you can eat them for breakfast with a bit of butter or as a side along with whatever you’re serving for dinner, be it grilled chicken or barbecue. I made mine miniature, but you can make them regular sized, jumbo, or even in a skillet, depending on your preference. There is just a touch of honey and pure maple syrup in these muffins, which I think helped make the crumb stick together in just the right way. Kramer and I popped a few of these in our mouths warm, straight from the oven, and let me tell you – that is how they were meant to be eaten. That’s not to say that they don’t keep well for a few days, though. We kept ’em in an airtight container at room temperature for almost a week, and they remained tasty and delicious the whole time. These are Southern comfort food at its finest, and as grilling season gets underway, there’s nothing better to have in your arsenal than a good cornbread recipe.
Whisk together your dry ingredients.
Beat together the melted butter, buttermilk, eggs, vanilla, maple syrup, and honey, then gradually add in the dry mixture until just moistened.
Divide the batter evenly among your muffin cups and bake at 375 degrees F for 8 minutes or so, until set and slightly golden.
Mini Sweet Cornbread Muffins
Published: Jul 17, 2017 · Modified: Sep 18, 2020 by Aleka Shunk · This post may contain affiliate links.
These Sweet Moist Mini Cornbread Muffins are so tasty. The maple flavor takes them to another level turning these muffins into the perfect breakfast treat or side at your next BBQ!
Are you team savory or team sweet?
I'm of course, talking about cornbread! Some people love a savory cornbread with jalapenos or cheese. On the other hand, some prefer a slightly sweet cornbread with sugar, honey or, in this case, maple syrup!
I am obviously on team SWEET!
I just love the flavor combination of cornbread and maple. It's just like eating corn muffins with syrupy pancakes on the side. So you could totally serve these for breakfast with your coffee OR pair them with a delicious savory BBQ like ribs.