Yankee Maple Corn Muffins
Indulge in the comforting taste of New England with these irresistible Yankee Maple Corn Muffins, a delightful fusion of rustic charm and subtle sweetness. Made with wholesome yellow cornmeal, pure maple syrup, and a hint of vanilla, these golden muffins strike the perfect balance between hearty and tender. With just 15 minutes of prep time, you’ll have a batch of 12 ready to bake, making them an ideal choice for breakfast, brunch, or an afternoon snack. The rich maple flavor brings a naturally sweet twist without overpowering, while the buttery, moist crumb ensures a mouthwatering texture in every bite. Serve them warm with a drizzle of extra maple syrup or alongside your favorite soups or stews for a comforting pairing. Perfect for autumn gatherings or anytime you crave a taste of classic New England, these corn muffins are a must-bake treat!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Kosher salt
- 0.25 cup Unsalted butter, melted
- 0.5 cup Pure maple syrup
- 0.75 cup Whole milk
- 2 units Large eggs
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin pan or line it with paper liners.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
In a separate medium bowl, whisk the melted butter and maple syrup until smooth. Add the milk, eggs, and vanilla extract, and whisk again until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined—avoid overmixing so your muffins stay tender.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 82.6 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 393 mg | 30% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
