Cornbread Muffins With Maple Butter
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
51
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
3.5 tbsps
Pure Maple Syrup (preferably grade b)1 cup
Yellow Cornmeal1 cup
Sugar1 tbsp
Baking Powder1 tsp
Salt1 cup
Buttermilk1 large
EggDirections:
1
For maple butter: Using electric mixer, beat butter in medium bowl until creamy
2
Gradually beat in maple syrup until well blended and smooth
3
DO AHEAD Can be made 1 week ahead
4
Cover and refrigerate
5
Using electric mixer, beat butter in medium bowl until creamy
6
Gradually beat in maple syrup until well blended and smooth
7
DO AHEAD Can be made 1 week ahead
8
Cover and refrigerate
9
For muffins: Preheat oven to 375°F
10
Butter 12 regular (1/3-cup) muffin cups
11
Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl
12
Whisk buttermilk and egg in another medium bowl; whisk in melted butter
13
Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix)
14
Divide batter equally among prepared muffin cups
15
Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale)
16
Cool on rack 10 minutes
17
Serve with maple butter
18
Preheat oven to 375°F
19
Butter 12 regular (1/3-cup) muffin cups
20
Sift cornmeal, flour, sugar, baking powder, and salt into medium bowl
21
Whisk buttermilk and egg in another medium bowl; whisk in melted butter
22
Add buttermilk mixture to dry ingredients; stir just until incorporated (do not overmix)
23
Divide batter equally among prepared muffin cups
24
Bake muffins until tester inserted into center comes out clean, about 15 minutes (muffins will be pale)
25
Cool on rack 10 minutes
26
Serve with maple butter