Maple corn muffins are the perfect balance of sweet and savory, and they have an amazing texture which makes them great to serve with soup, stews or chili!
Thanks to our wacky weather the sap is still running here in New Hampshire so the sugar shacks are still open for business. When it came time to choose my #MuffinMonday recipe these caught my eye and I thought they'd be a great way to celebrate Maple Month.
What do I need to make maple corn muffins?
For the dry ingredients: flour, yellow cornmeal, salt, baking soda, baking powder. For the wet ingredients: an egg, milk, maple flavoring, real maple syrup, and butter.
What are the different grades of maple syrup?
A while back the grading system for maple syrup changed. Previously what was best for baking was a grade B syrup because it has a deeper, richer flavor. That's now considered grade A, very dark, strong taste. If you can only get your hands on golden, amber or dark you may want to adjust the amount of maple flavoring you add so it comes through.
What is the muffin method?
To make muffins you combine the dry ingredients in one bowl, the wet ingredients in another and then put the wet into the dry and bring it together until just combined. This recipe has an added "wet" step of stirring in the butter on it's own after the wet, so you really want to make sure you don't over mix in the previous step.
The texture of these is kind of hard to describe. They're slightly crumbly but they don't fall apart and they're not at all dry.
Maple Corn Muffins
Ingredients
- 1 3/4 cups flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup milk
- 1/4 cup maple syrup, strong/dark grade A preferred
- 1/2 to 3/4 teaspoon natural maple flavor, optional but recommended
- 1 large egg
- 8 tablespoons butter, melted, cooled
Instructions
- Heat the oven to 400°F. Lightly grease the 12 wells of a standard muffin pan. Or line them with papers and grease the papers.
- In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- In another bowl or large measuring cup, whisk together the milk, maple syrup, maple flavor, and egg.
- Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Once everything is barely combined, stir in the melted butter.
- Scoop the batter into the prepared pan, filling the muffin cups about 2/3 full.
- Bake the muffins for 15 to 18 minutes, until one of the center muffins tests done: the top should spring back lightly, and a toothpick inserted into the center should come out clean, or with just a few moist crumbs clinging to it.
- Remove the muffins from the oven, let cool in the tins for 5 minutes and transfer them to a wire rack. Serve warm, or at room temperature.
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.
- Apple Corn Muffins from A Day in the Life on the Farm
- Cranberry Oat Bran Muffins from A Messy Kitchen
- Maple Corn Muffins from Jolene's Recipe Journal
- Thin Mint Chocolate Muffins from Food Lust People Love
We both went with savory muffins to serve up with dinner this month. Love the addition of maple syrup to yours.
ReplyDeleteI have used maple on occasion when I was hoarding my honey, these would totally be a favorite version!
ReplyDeleteI knew absolutely nothing about how maple syrup is graded and labeled so I found this fascinating! Love your muffins too. A little sweet and a little savory!
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