Light and Fluffy Maple Cornbread Muffins from Vancouver Sun

Moist and Tender Cornbread Muffins Recipe

If you are a fan of the classic flavour of cornbread, but don't enjoy its dry and crumbly texture, then look no further. These moist, tender, and addictive cornbread muffins are the perfect solution. Plus, they are portable and bake faster and more evenly than traditional cornbread.

These muffins have a perfect cornbread crumb with a crisp and slightly crunchy top and a pronounced corn flavour with buttery notes. They are a combination of sweet and savoury and go exceptionally well with Maple Butter. One bite of these muffins, and you'll be whipping up another batch to store in the freezer. If you like cornbread, you'll be craving these constantly.


  • 3/4 cup (170 g) butter, melted and cooled
  • Extra melted butter for brushing on muffin tins.
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/4 cup maple syrup
  • 2 eggs


  1. Preheat oven to 450 degrees Fahrenheit. Brush 12 muffin tins with melted butter. Set aside.
  2. In a large mixing bowl, whisk to combine, flour, cornmeal, brown sugar, baking powder, baking soda and salt.
  3. Whisk buttermilk, maple syrup and eggs together in a separate bowl. Add to the flour mixture and mix with spatula until about 50 per cent combined.
  4. Add cooled butter and fold until just combined. Do not over mix.
  5. Using an ice cream scoop, scoop batter into 12 muffin tins. Place in oven and immediately turn temperature down to 425 degrees and bake for 5 minutes.
  6. After 5 minutes, without opening the oven door, turn temperature down to 350 degrees Fahrenheit and continue baking for 13-16 minutes until a toothpick test comes out clean.
  7. Allow muffins to cool in pan for 5 minutes then invert to remove muffins. Serve with Maple Butter. Enjoy.

Maple Butter Recipe:

  • 1 cup unsalted butter, at room temperature
  • 1/4 cup pure maple syrup


  1. Whip butter with an electric mixer or stand mixer outfitted with a paddle attachment until light and fluffy.
  2. Add maple syrup and continue beating until fully combined. Transfer into an airtight container.
  3. Serve at room temperature with Cornbread muffins. Store leftover maple butter in the refrigerator for up to 4 months.

Get more delicious recipe ideas from Karen Gordon, a Food Blogger from North Vancouver, who shares her recipes online at, on Instagram at @karen.t.ology, and on Pinterest @karentologyblog.

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