These Sweet Moist Maple Cornbread Muffins (Mini) are so tasty. The maple flavor takes them to another level turning these muffins into the perfect breakfast treat or side at your next BBQ!
Sweet Maple Cornbread Muffins
These mini cornbread muffins are super MOIST! The main ingredient in these muffins is maple syrup. They have maple syrup in the batter and maple syrup brushed on top of each muffin. They are a perfect side dish and go perfectly with savory BBQ foods like mac n’ cheese or ribs!
Sweet vs. Savory Cornbread Recipe
Some people prefer a savory cornbread to a sweet cornbread. I love balancing sweet and savory flavors so I think as long as you pair these muffins as a side dish, sweet is the way to go!
Savory cornbread is also an option. If you want your cornbread muffins more on the savory side rather than sweet, either omit the maple syrup or add less.
How To Bake and Serve Your Cornbread Bites
You have a couple different options…
- You can bake them in mini muffins tins like I did in this recipe. If you do NOT have a mini muffin tin, see option #2.
- You can bake these in larger muffin tins! Just know you will need to bake them longer!
- You can bake them in a brownie pan or any rectangular baking pan. Nothing too large. I would aim for a 9 x 9, 11 x 7 or 9 x 13 pan.. Then you can cut your cornbread into bite sized squares like I did here.
Tip* Brush these bites with a mixture of melted butter and maple syrup right when they come out of the oven for an extra sweet, decadently moist cornbread!
Just make sure you do this while they’re HOT so the syrup can soak into these babies!
Pin this recipe for later using the photo below!!
Other recipes you may like:
Hatfield Slow Cooker Pulled Pork Nachos
Roasted Garlic Bread Spread (with anchovies)
Healthy Banana Walnut Mini Muffins
Sweet Moist Maple Cornbread Muffins (Mini)
Sweet Moist Maple Cornbread Muffins (Mini)
Ingredients
- 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
Instructions
- 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!
They are great. Found the recipe created a very large batter, so have quite a few frozen.
They are so delicious!!! I agree such a good treat to have as breakfast or along with dinner. Kids would totally love these I can’t wait until Vinny and Cal can eat them together.
Thanks Lauren! Me too!! 🙂
These are SO incredibly yummy! They’d be the perfect addition to any brunch or even snack!! They are just the right amount of sweet!
Aw, thanks Adrienne!! So glad you like them!!