December 27, 2020| By

Corn Muffins with Cinnamon Maple Butter

Prep Time: 10 minutes
Cook Time: 20 minutes
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Corn Muffins with Cinnamon Maple Butter is a treat to enjoy all year long! Bake up these soft muffins with maple butter drizzled on top!

Love corn muffins? Try this recipe with my Browned Butter Bacon and Jalapeno Cornbread and 20 Minute Summery Cajun Orzo with Kielbasa! Also, if you're looking for something sweet, try these Cinnamon Sugar Buttermilk Donuts!

corn muffins

Corn Muffins with Cinnamon Maple Butter are a delicious breakfast or anytime of the day baked treat! I think that these corn muffins are such a classic. I remember making corn muffins with my grandma and heating up some butter and placing it on every bite! Let's be clear, these corn muffins with melted butter is absolutely delicious. However, adding a little cinnamon and maple syrup into the mix makes it that much butter! I mean better! lol These muffins are buttery and light. Slightly sweet and amazingly brilliant with the addition of the cinnamon maple butter. You have to check out this recipe below!

corn muffins with cinnamon maple butter

Corn Muffins with Cinnamon Maple Butter

So now that Christmas has passed and we're in that weird week where no one knows what's happening... it's time to bake! Well, at least that's what I've been doing. I've been on a quest to perfect two things - muffins and the classic chocolate chip cookie. (Recipe coming soon for the chocolate chip cookie, so stay tuned!) However, this corn muffin recipe was so difficult to perfect. I wanted it to be like the classic corn muffin but not too sweet and perfectly moist. The ratio of flour and corn meal had to be perfect to get the taste just right! I do thoroughly enjoy recipe development so this was no issue.

I think that's why I love blogging so much

It's so much fun to play with flavors and percentages of ingredients when developing recipes. I think that's why I love blogging so much. Food blogging specifically. What's pretty funny is that I used to HATE writing blog posts, but now, it's one of my favorite aspects of this process. Besides eating of course. Because let's be clear - that's the BEST part of it all! Now, I will say - when I see you all recreate these recipes, it makes my heart burst. It makes all of the recipe developing so worth it!

tower of muffins

what's the difference between cornbread and corn muffins?

Good question! If you're wondering this, I asked this same question too! The difference between cornbread and corn muffins are that corn muffins tend to be on the sweeter side. They're also more tender and have a more flaky texture. The ratio of corn meal to flour is a bit different too - making the muffins a bit lighter in taste but more moist in texture.

Also, corn muffins also tend to be eaten as a breakfast food as opposed to food item that accompanies another meal, like corn bread. Don't get me wrong, you can definitely pair these muffins with anything! However, in my own personal experience, I've always thought of muffins as more of a breakfast treat as opposed to a food that goes with other foods! Your experience may be completely different, so please do enjoy these as you wish!

photo of recipe

what makes a good corn muffin?

There are several components when factoring in what makes a muffins "good"! So first off, the best thing that you can do is follow the recipe as is! When you begin to deviate from the recipe, even in the slightest bit, it can change the outcome!

It's also important not to over mix your batter. What does this mean? It means that when you add the dry ingredients to the wet ingredients, do not mix the batter until your arm is tired. It is best to only mix the batter until there are not more dry spots, about 30-45 seconds. By doing this, you ensure that the crumb of your muffin is super tender! If you over mix your batter, the muffin will be tough. We don't want that!

Another thing that's important

Another thing that's important when baking your muffins is that you don't over bake them. Follow the recipe as is, of course, but note that everyone's oven is a little different! Keep an eye on your muffins while they are baking. As a rule of thumb, I tend to set the timer for about 5-10 minutes less than the recommended time on a recipe. Not to remove them from the oven, but to simply check on the food that's baking and do a quick check. If the food looks like it is cooking a bit quickly, I will give it another 5 minutes. If it looks a bit underdone, I'll continue cooking the food per the recommended time in the recipe, but still keeping an eye on it! It's all about paying attention and using your intuition to get the best outcome that you possibly can!

corn muffins

to recap:

  • Follow the recipe as is!
  • Do not over mix your batter
  • Do not over bake your muffins and use your best judgement!

I have found these these tips really help when baking muffins but can be applied to other baked goods too! They are good little tidbits of information to keep handy whenever you are baking cakes, muffins, and even cookies!

photo of recipe

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

corn muffins

Corn Muffins with Cinnamon Maple Butter

Corn Muffins with Cinnamon Maple Butter is a treat to enjoy all year long! Bake up these soft muffins with maple butter drizzled on top!
Serving: 14 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 281kcal


  • 12 cup Muffin Pan


  • 1 ½ cups All-Purpose Flour
  • 1 cup Cornmeal
  • ½ tsp Kosher Salt
  • ½ tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 stick Salted Butter, melted
  • ¼ cup Vegetable Oil
  • 2 Eggs
  • ¾ cup Sugar
  • 1 cup Whole Milk
  • Muffin cups/liners

Cinnamon Maple Butter

  • 4 tbsps Salted Butter, melted
  • 2 tbsps Maple Syrup
  • 1 tsp Ground Cinnamon


  • Preheat oven to 400 degrees F.
  • Combine flour, cornmeal, kosher salt, baking soda, and baking powder in a large bowl and whisk ingredients together. In a separate bowl, whisk together melted butter, oil, eggs, sugar, and milk. Whisk until smooth and al lumps are gone. (You can use a hand mixer to do this)
  • Spray a muffin pan with oil and line with muffin cups/liners. Scoop about 2-3 tbsps batter into each liner. Bake for 20-25 minutes, until a toothpick comes out clean.
  • Combine butter, maple syrup, and ground cinnamon in a small bowl. Drizzle on top of corn muffins.


Calories: 281kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 437mg | Potassium: 85mg | Fiber: 1g | Sugar: 13g | Vitamin A: 399IU | Vitamin C: 0.01mg | Calcium: 104mg | Iron: 1mg
Course: Breakfast
Cuisine: American

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  1. 5 stars
    These are amazing! I’ve made them twice already and I am currently baking my third batch. My 4 year old devoured most of the first two batches I made. Thank you so much!

    • Thank you so much for this review, I'm SO happy that you and your 4 year old loved this recipe!

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