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Fix 12 Buttery Maple Cornbread Muffins Disasters

Buttery Maple Cornbread Muffins
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Enjoy these Buttery Maple Cornbread Muffins. They offer a soft, moist texture and rich, sweet flavor perfect for pairing with chili or serving at holiday gatherings. We fixed the common flaws to make this recipe foolproof.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup melted unsalted butter
  • 1/4 cup pure maple syrup
  • 1/2 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk the egg, buttermilk, melted butter, and maple syrup until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. If using, fold in the shredded cheddar cheese now.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

  • For extra buttery flavor, brush the tops of the warm muffins lightly with melted butter immediately after removing them from the oven.
  • If you do not have buttermilk, create a substitute by adding 1 teaspoon of white vinegar or lemon juice to 1 cup of regular milk, letting it sit for 5 minutes before using.
  • This recipe works well with fresh or frozen corn kernels folded into the batter for added texture.

Nutrition

Find it online: https://savorandpin.com/buttery-maple-cornbread-muffins/