These Mini Maple Corn Muffins will be delicious alongside your morning coffee! Crisp edges, moist center with a sweet maple flavor. Their size also makes them the perfect on-the-go snack! Oh and kids love them!
Mini Maple Muffins
Corn muffins have been on the menu at my parents shop since day one.
When I was old enough, I would grab one straight out of the oven, cut it open and spread some butter on each half.
The butter melted instantly on top of the steamy muffin. I was in muffin heaven.
Paired with a fresh cup of coffee, I wouldn’t start my mornings any other way!
I have never bothered to make my own version until now. Since I have been on a maple kick lately, I thought it would be an awesome addition! Especially as a breakfast item!
If you can, try to use “pure” maple syrup.
Don’t get me wrong, I grew up only knowing Aunt Jemima! She was always front and center of our pancake breakfasts.
BUT as I got older, I started trying other brands that are “100 % Pure” and realized that the pure maple syrup just tastes so much better to me. Not so artificial tasting.
Tip* Try brushing these with a mixture of melted butter and maple syrup right when they come out of the oven! Drool…
Just make sure you do this while they’re HOT so the syrup can soak into these babies resulting in an extra moist muffin!
Corn Bread vs. Corn Muffin
Corn muffins are, in my eyes, more versatile then other muffins don’t you think?
They are the only muffin that can be turned into a side dish that pairs just as well with savory items as they do sweet.
This is because the ingredients of corn muffins and cornbread are pretty much the same!
Corn muffins usually just have more sugar added!
Hence, the maple syrup! Take it out and you’ve got a great savory cornbread recipe!
With that said, don’t think you can’t serve these mini maple corn muffins at your next BBQ or even with a pot of chili!
In my eyes, sweet and savory items are meant to go together…if the flavors are right of course…
If you do decide to make these for your next brunch gathering or BBQ, keep in mind that they freeze very well!
Also, kids LOVE these. I think they are reminded of mini pancakes bites when they eat these. And what kid doesn’t like bite sized food??
Try serving these with my Cheesy Egg n’ Chive Bites!
So here’s what I did…
If you make these, tag me on social media and let me know how they turned out!!
These mini cornbread bites are so delicious. The maple takes it to another level and turns these into the perfect brunch item!
- 2 Cup Stone Ground Yellow Corn Meal
- 2 Cup Flour
- 1 1/2 Tsp. Baking Soda
- 1/2 Tsp. Baking Powder
- 1 1/2 Tsp. Salt
- 1/2 Tsp. Cinnamon
- 1 Cup Brown Sugar
- 2 Sticks (8 oz.) Butter (room temperature)
- 3 Large Eggs
- 1/2 Cup Pure Maple Syrup
- 2/3 Cup Sour Cream
- 1 1/2 Cup Whole Milk
- Mini Muffin Tin
Add all dry ingredients, except sugar, to a large bowl and mix.
In a mixer, cream the butter and sugar together on high for 1 minute.
Turn down to medium speed and add eggs one at a time followed by the rest of the wet ingredients. Scrape down the sides with rubber spatula as you mix.
Slowly add the dry ingredients until fully incorporated.
Grease muffin tins and use a small spoon or mini ice cream scoop to fill each tin about 3/4 of the way up.
Bake at 350 degrees F for 10 minutes on the middle to top rack or until middle comes out clean with a toothpick.
Brush some extra maple syrup onto the tops of each hot muffin while still in the tin.
When slightly cooled, turn muffin tin upside down onto counter and shake. Muffins should pop out. Hit the edge of the tin on counter to shake them out if needed.
Serve with butter or as is. Freeze if saving for later!
Make these ahead and freeze them in layers in Tupperware!
Try serving with maple syrup drizzled over the top or serve it along side.