Ingredients
Method
- Heat the oven to 400 degrees Fahrenheit. Lightly butter a 12 cup muffin tin or line the cups with paper muffin liners.
- In a large mixing bowl, whisk the flour, cornmeal, baking powder, and salt together until thoroughly combined.
- In a separate bowl, whisk the egg and milk together. Add the cooled melted butter and maple syrup, and whisk again until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir with a wooden spoon or spatula until just mixed. Leave a few lumps if needed and avoid overmixing.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 15 to 17 minutes, until the muffin tops are lightly golden around the edges and a toothpick inserted in the center comes out clean. Do not overbake.
Nutrition
Notes
If you prefer a less sweet muffin, reduce the maple syrup to 1/4 cup and add a splash of milk if the batter seems too thick.
Use melted coconut oil or a neutral oil plus your favorite nondairy milk for a dairy free version.
For an extra maple kick, whisk 1/2 teaspoon maple extract into the wet ingredients.
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Muffins freeze well for up to 2 months; warm them in the microwave or toaster oven before serving.
Do not overmix the batter. A few lumps keep the muffins tender, while overmixing creates a dense, tough crumb.
If you want a crunchy top, sprinkle a pinch of coarse sugar over each muffin before baking.