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Best Easy Maple Brown Butter Cornbread Muffins Recipe

maple brown butter cornbread muffins - featured image
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These maple brown butter cornbread muffins are tender, slightly crumbly, and perfectly moist with a nutty richness from browned butter and deep, smoky sweetness from maple syrup. Ready in about 30 minutes, they’re the perfect quick side for soups, stews, or chili.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 1/3 cup pure maple syrup (Grade A dark amber preferred)
  • 1/2 cup buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 cup yellow cornmeal (medium-grind recommended)
  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Brown the butter: Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. It will foam, then the foam will subside, and golden brown specks will form at the bottom (about 5-7 minutes). When it smells nutty and looks amber, remove from heat immediately. Pour into a heatproof bowl and let cool for 5 minutes.
  3. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until no lumps remain.
  4. Combine wet ingredients: In a medium bowl, whisk together cooled brown butter, maple syrup, buttermilk, and egg until smooth and emulsified.
  5. Make the batter: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no dry streaks remain (about 10-12 strokes). A few small lumps are fine; do not overmix.
  6. Fill muffin cups: Divide batter evenly among 12 muffin cups, filling each about 2/3 to 3/4 full.
  7. Bake: Place in preheated oven and bake for 14-16 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should be golden brown and slightly domed.
  8. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature buttermilk and egg to prevent brown butter from solidifying. Watch butter closely while browning—it can go from perfect to burnt in 30 seconds. Measure flour by spooning into cup and leveling off. Muffins taste even better the next day as flavors meld. To freeze, wrap individually in plastic wrap and store in freezer bag for up to 3 months.

Nutrition

Keywords: cornbread muffins, maple brown butter, easy cornbread, quick bread, weeknight side, brown butter cornbread

Find it online: https://vexifood.com/best-easy-maple-brown-butter-cornbread-muffins-recipe/