Maple Corn Muffins (Double Corn Mini Muffins)

4.94 from 15 votes

Maple Corn Muffins (Double Corn Mini Muffins)

These mini maple cornbread muffins are sweetened with a little maple syrup with an added burst of sweetness from corn kernels. They are perfect to serve for a lunch or a midday snack!

Prep Time10

Cook Time15

Total Time25

Course: lunch

Cuisine: American

Servings: mini muffins

Author: Lily Payen

Ingredients

½ cup all purpose flour
½ cup fine yellow cornmeal
½ tbsp baking powder
¼ tsp salt
½ cup milk
1 egg
2 tbsp oil
3 tbsp maple syrup
½ cup corn kernels (optional)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F (180 degrees C).
Whisk the wet ingredients in a separate bowl until combined.
Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Do not overmix.
Gently mix in the whole kernel corn until incorporated.
Pour the batter into a mini muffin pan.
Bake for 13-15 minutes, or until a toothpick comes out clean.

Notes

This recipe makes 20 mini muffins or 8 mini loaves. You may make regular-sized muffins by adding a few more minutes to the total bake time.
Be careful not to overmix the batter. Overmixing may result in dense corn muffins.
These muffins are not that sweet because of the small amount of maple syrup that is used. Feel free to adjust the amount of maple syrup used if you prefer a sweeter muffin.
I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. You can also make them into mini loaves using a silicone mini loaf pan. If using a non-silicone pan, be sure to coat with a cooking spray beforehand.

Nutrition