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!
Equipment
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 cup Cornmeal
- 1/2 tsp Kosher Salt
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1 stick Salted Butter, melted
- 1/4 cup Vegetable Oil
- 2 Eggs
- 3/4 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
Instructions
- 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.
Nutrition
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!