I LOVE bread of any kind! One of my favorite winter meals is soup and cornbread. I just can’t get enough. I found these Maple Cornbread Muffins on Yesterfood and knew they had to be good. How can you go wrong combining cornbread and maple? You can’t because they are wonderful!
Cook up a batch of the Chuckwagon Stew from last week and fix these muffins. Your family will thank you, I promise.
1 cup sifted all purpose flour
1 cup yellow cornmeal
2 tsp. baking powder
1 tsp. salt
1 cup milk (I used 2%.)
1 egg, beaten
1/4 cup real maple syrup
2 tbsp. melted butter, slightly cooled, for batter
3 tbsp. additional (not melted) butter for muffin pan
Preheat oven to 400 degrees. Put about 1/4 teaspoon of the non-melted butter into each cup of your muffin pan.
In a large bowl, combine the dry ingredients and set aside. In a second bowl, whisk together the wet ingredients. Pour the wet into the dry and mix until just combined. You don’t want to over-mix the batter. The batter will be a little thin and have a few lumps left. That’s ok. Let it rest for a minute or two before filling the pan.
While the batter rests, put the muffin pan into the preheated oven until the butter just melts. Remove it from the oven and swirl the melted butter carefully to coat the muffin cups.
Evenly divide the batter into the cups, filling each about 3/4 full. Bake for 20 minutes or until golden brown. Cool in the pan for 5 minutes then remove. Serve warm with whatever you want to eat with them.
Picture Perfect Cooking 
Tammi, I’m so glad you liked my Maple Cornbread Muffins! Your step-by-step pictures are great! ♥ Thank you for sharing these at Treasure Box Tuesday!! 🙂
Oh my gosh, I wanted to stick my finger right through to the muffin and swipe a taste! What a great picture and the recipe is easy like I like it. Thank you for sharing it on our Four Seasons Blog Hop. Pinning now.
Thanks for pinning and your nice comment!
Thanks for linking up at Sweet and Savoury Sunday, I’m the new co-host and would love for you to link up this weekend. I haven’t baked much cornbread, it’s not that popular here in the UK. These sound great though with the addition of maple.
The maple syrup added a special twist to traditional cornbread. I hope you get the chance to try it! Thanks for co-hosting and I will definitely be linking up again this weekend. Have a great day!
Your Maple Cornbread Muffins look delicious, we just love cornbread! Thank you so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
Pinning this! Thanks for sharing on The Jenny Evolution’s weekly Friday Flash Blog linky party. Have a terrific weekend.
Jennifer @ The Jenny Evolution