EMERIL'S MAPLE-BUTTER CORN MUFFINS

 How often do you go out to eat and are offered a corn muffin for your bread option? If you say "often", you probably ordered soup or a bowl of beans. Or maybe you got a salad at a salad bar. My husband and I enjoy a particular salad bar that has mini-corn muffins as a choice with the crackers, etc. and I can't usually pass them up.

Friend Dorene made these maple-buttered corn muffins for the Cafe Treats. I wonder if Emeril has ever made them as mini-muffins? Dorene did, since the serving size was just what I like for the treats. Dorene actually doubled the recipe and shared 6 dozen mini-muffins for two Sundays.

This cornbread recipe is a lot different from my cornbread recipe or any cornbread recipe I have seen. They certainly make a different tasting muffin especially the maple syrup.

I think you might like this recipe for a different take on cornbread muffins.

PRINT RECIPE.

EMERIL'S MAPLE-BUTTER CORN MUFFINS

1-1/4     cups flour

1/2        cup fine yellow cornmeal

2           teaspoons baking powder

1/2        teaspoon baking soda

1/2        teaspoon salt

2           large eggs

1/2        cup whole milk

1/2        cup sour cream

1/4        cup light brown sugar

3           tablespoons melted unsalted butter

1/2        cup pure maple syrup

*     *     *     *     *

7           tablespoons softened unsalted butter

2           tablespoon pure maple syrup

Preheat the oven to 350 degrees F. Line muffin tin (regular or mini-muffin size) with paper liners.  Set aside.

Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium sized bowl until combined. Set aside.

In another bowl, whisk together the eggs, milk, sour cream, brown sugar, melted butter, and the 1/2 cup maple syrup until smooth.

Add the flour mixture to the egg mixture and whisk just until incorporated, being careful to not overmix.

Divide the batter evenly among the prepared muffin tins (regular size or mini-muffins).

Bake in the oven until golden brown...18 to 20 minutes for the regular size muffins...12 minutes for the mini-muffins.

While the muffins are baking, whisk together the softened butter and the 2 tablespoons maple syrup in a small bowl until blended. Set aside until ready to use. The bowl of maple butter can be stored sealed in the refrigerator for up to two weeks.

Allow to cool in muffin pans for 5 minutes before removing.

Serve with maple butter.