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!
Servings: 20 mini muffins
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)
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
Calories: 54.22kcal | Carbohydrates: 7.51g | Protein: 1.27g | Fat: 2.13g | Saturated Fat: 0.34g | Polyunsaturated Fat: 0.58g | Monounsaturated Fat: 1.12g | Trans Fat: 0.01g | Cholesterol: 8.79mg | Sodium: 73.13mg | Potassium: 36.15mg | Fiber: 0.46g | Sugar: 1.58g | Vitamin A: 21.76IU | Vitamin C: 0.06mg | Calcium: 28.73mg | Iron: 0.35mg
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