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Best Kid-Approved Maple Brown Butter Cornbread Muffins

maple brown butter cornbread muffins - featured image
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These maple brown butter cornbread muffins are a nostalgic, kid-approved treat with a perfectly balanced sweet and savory flavor. Made with simple ingredients and ready in about 30 minutes, they’re perfect for breakfast, snacks, or alongside dinner.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (160g) yellow cornmeal (medium-grind preferred)
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 2 large eggs (room temperature preferred)
  • 1/2 cup (120ml) whole milk (or buttermilk)
  • 1 teaspoon pure vanilla extract
  • Optional mix-ins: 1/2 cup fresh or frozen blueberries (tossed in 1 tablespoon flour) or 1/2 cup chocolate chips
  • For the glaze (optional): 1/2 cup (60g) powdered sugar, 2 tablespoons (30ml) pure maple syrup, 1-2 teaspoons milk

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Melt completely, then cook, swirling occasionally, until it foams, the foam subsides, and brown specks form at the bottom (about 5-7 minutes). Remove from heat immediately when it smells nutty and looks amber. Pour into a heatproof bowl to stop cooking.
  2. Cool the brown butter for about 10 minutes until warm but not hot.
  3. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  4. Mix dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  5. Mix wet ingredients: In a separate medium bowl, whisk together the cooled brown butter, 1/3 cup maple syrup, 2 eggs, 1/2 cup milk, and 1 teaspoon vanilla extract until smooth.
  6. Combine wet and dry: Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are fine). If adding blueberries or chocolate chips, fold in gently.
  7. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 3/4 full (use a 3-tablespoon cookie scoop for evenness).
  8. Bake for 15-18 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack. If using glaze, let muffins cool completely.
  10. Make the glaze (optional): Whisk together 1/2 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 teaspoons milk until drizzling consistency. Drizzle over cooled muffins and let set for 5 minutes.

Notes

Don’t skip browning the butter—it adds a nutty, caramelized flavor that makes these muffins special. Room temperature ingredients help prevent the brown butter from seizing. Mix batter until just combined to keep muffins tender. For frozen blueberries, toss in flour to prevent sinking. Muffins keep in an airtight container at room temperature for up to 3 days, or freeze individually for up to 3 months.

Nutrition

Keywords: cornbread muffins, maple brown butter, kid-friendly, easy breakfast, homemade muffins, brown butter recipe

Find it online: https://elaraeats.com/best-kid-approved-maple-brown-butter-cornbread-muffins/