Maple Cornbread Muffins

These Maple Cornbread Muffins are a delightful twist on a classic, blending sweet and savory in every bite. The golden, crumbly exterior gives way to a moist, tender center infused with the rich, warm flavor of maple. Perfectly balanced, they’re just sweet enough to satisfy without overpowering. Ready in just 30 minutes, they’re ideal for a quick breakfast, a cozy snack, or a comforting side dish.

Each muffin offers a symphony of textures—crispy edges, a soft crumb, and a subtle crunch from the cornmeal. The aroma of maple and butter fills your kitchen as they bake, promising a treat that’s as comforting as it is delicious. Whether served warm with a pat of butter or enjoyed on their own, these muffins are sure to become a favorite.

Ingredients for Maple Cornbread Muffins

• 1 cup cornmeal
• 1 cup spelt flour (or regular all-purpose flour as a substitute)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon sea salt
• 2 tablespoons finely chopped rosemary (fresh or dried)
• ¾ cup unsweetened Almond Breeze Almond Milk (or any non-dairy milk)
• ½ cup maple syrup (use pure maple syrup for best flavor)
• ½ cup canola oil (or any neutral-flavored oil)
• 1 teaspoon apple cider vinegar

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or light greasing.
2. In a large bowl, whisk together the dry ingredients: cornmeal, spelt flour, baking powder, baking soda, sea salt, and chopped rosemary.
3. In a smaller bowl, whisk together the wet ingredients: almond milk, maple syrup, canola oil, and apple cider vinegar.
4. Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon, stir until just combined. Do not overmix—a few lumps are okay.
5. Fill each muffin cup about ¾ full with the batter.
6. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.

Sweet & Savory Topping Ideas

Elevate your Maple Cornbread Muffins with a drizzle of warm maple syrup or a dollop of honey butter for extra sweetness. For a savory twist, try spreading them with herbed cream cheese or a smear of avocado. These toppings add a delightful contrast to the muffins’ natural flavor.

Perfect Pairings for Serving

These muffins shine alongside a bowl of chili, a hearty soup, or a fresh salad. For breakfast, pair them with scrambled eggs and crispy bacon. They’re also a great standalone snack with a cup of tea or coffee for a cozy treat.

Storage & Reheating Tips

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To reheat, pop them in the oven at 300°F for 5-7 minutes or microwave for 10-15 seconds for a warm, fresh-from-the-oven feel.

Easy Recipe Variations

Swap the rosemary for fresh thyme or chives for a different herb profile. Add a handful of blueberries or diced jalapeños for a sweet or spicy kick. You can also use melted butter instead of canola oil for a richer flavor.

Time-Saving Hacks

Pre-measure your dry ingredients the night before to speed up prep. Use a cookie scoop to evenly fill muffin cups quickly and cleanly. If you’re short on time, skip the cooling step and enjoy them warm straight from the pan!

Maple Cornbread Muffins

Amy

These Maple Cornbread Muffins are a delightful twist on a classic, blending sweet and savory in every bite. Ready in just 30 minutes, they’re ideal for a quick breakfast, a cozy snack, or a comforting side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 10

Ingredients

  

1x2x3x

• 1 cup cornmeal
• 1 cup spelt flour (or regular all-purpose flour)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon sea salt
• 2 tablespoons finely chopped rosemary
• ¾ cup unsweetened Almond Breeze Almond Milk
• ½ cup maple syrup
• ½ cup canola oil
• 1 teaspoon apple cider vinegar

Instructions

 

• Preheat oven to 350 degrees.
• In a large bowl, whisk together all of the dry ingredients.
• In a smaller bowl, whisk together the wet ingredients.
• Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don’t overmix.
• Fill muffin cups ¾ of the way full, and bake 18-20 minutes.
• Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.

Keyword baking, breakfast, cornbread, maple, muffins

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