These Maple Corn Muffins are tender and lightly sweet with a delicate maple flavor.
1 cup all-purpose flour
1 cup fine or medium-ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, room temperature
1cup whole milk
1/2 cup melted and cooled butter (you don’t want it to be hot enough to cook the eggs in the batter)
1/3 cup pure maple syrup
Heat oven to 400 degrees Fahrenheit.
Prepare a 12-cup muffin tip by greasing it with butter or oil, or by lining it with muffin liners.
To a large mixing bowl, add the flour, cornmeal, baking powder, and salt. Use a whisk to combine the ingredients thoroughly.
In a separate mixing bowl, whisk the egg and the milk together. Add the melted butter and maple syrup. Whisk again until well combined.
Add the wet ingredients to the dry ingredients. Stir the mixture with a wooden spoon or spatula until just mixed. Don’t overmix – it’s OK if there are a few lumps remaining.
Divide the batter equally between the muffin cups. Bake in the oven for 15-17 minutes, or until muffins are lightly golden around the edges, and a toothpick inserted in the center comes out clean. Don’t overbake.