Maple Corn Muffins

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quick-n-easy
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Yield: 12 muffins

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Tender/crumbly corn muffins, lightly sweetened with dark, Grade B maple syrup, combine two of Canada's most important crops: corn and maple syrup. Celebrate Canada Day, July 1, with a breakfast featuring these warm muffins, drizzled with additional syrup.

Maple Corn Muffins

star rating (5) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 05/05/2011

Ingredients

Directions

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1) Preheat the oven to 400°F. Lightly grease the 12 wells of a standard muffin pan.

2) In a medium-sized bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

3) In another bowl or large measuring cup, whisk together the milk, maple syrup, maple flavor, and egg.

4) 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; there's no need to beat it, just stirring is fine.

5) Scoop the batter into the prepared pan, filling the muffin cups about 2/3 full.

6) 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.

7) Remove the muffins from the oven, and as soon as you can safely handle them, transfer them to a rack. Serve warm, or at room temperature. Store tightly wrapped at room temperature for several days; freeze for longer storage.

Yield: 12 muffins.

Reviews

1
  • star rating 03/11/2015
  • Cathy from San Antonio, TX
  • I tried this recipe exactly according to directions and found it had little if any maple flavor and the muffins came out heavy and doughy. I will not make these again and would not recommend them.

    Cathy, we're sorry to hear these muffins did not meet your maple-expectations. In order to get a full maple flavor, be sure to use 1/4 c. of the Grade B maple syrup as it is less refined than the "Fancy," or Grade A variety. It is darker in color and more robust in flavor. Also, the addition of the maple flavor is key if you really want your muffins to sing with maple deliciousness. We like to drizzle maple syrup over the top of the warm muffins for an added burst of sweetness with a small pat of butter.
    As for the doughy-ness, be sure that you allow the muffins to bake all the way through. Everyone's oven holds heat differently so the best way to tell they have completed baking is to insert a sharp knife or toothpick into the center and when it comes out clean, they should be done. We hope you if give this recipe another try, you make these changes and are more pleased with the results. Happy baking! --Kye@KAF


  • star rating 06/01/2012
  • gbergner from KAF Community
  • These are good, will make them again but will also experiment with different recipes. They are not too sweet and the proportion of flour to corn meal makes a good texture. I used grade A syrup because that's all we have and am not sure what difference it makes. What we didn't like is the looks of them. The batter is somewhat lumpy and the tops after baking didn't look real professional but I guess the "Rustic" look makes them homemade looking. Either way, the taste and texture we liked. I would increase the amounts a little as there was not really enough batter to make 12 full sized muffins.
  • star rating 02/29/2012
  • cynfroslie from KAF Community
  • The maple flavor is subtle even with the optional flavoring added. I also sprinkled maple sugar on the top before baking. It's a nice corn muffin with a little twist.
  • star rating 01/09/2012
  • David from Madison, WI
  • I like the idea, but I think there's a typo for the amount of flour. The batter I made came out closer to a doughy consistency than a batter and the taste of flour overpowered the butter, cornmeal, and maple. A second batch using only 1 1/4 C flour turned out much better.
    Be sure that you are measuring your flour accurately. Here is how we recommend measuring flour by volume: http://bit.ly/iL7FTF. ~Amy
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