Print

Best Lighter Maple Brown Butter Cornbread Muffins Recipe

best lighter maple brown butter cornbread muffins - featured image
Print Recipe

These lighter maple brown butter cornbread muffins are proof that a happy accident in the kitchen can turn into something you’ll make on purpose for years. They’re sweet enough to feel like a treat, but light enough that you don’t feel guilty reaching for a second one.

Ingredients

Scale
  • 4 tablespoons unsalted butter, cubed (56g)
  • 1/3 cup maple syrup (80ml)
  • 1/2 cup buttermilk (120ml)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup yellow cornmeal (120g)
  • 1/2 cup whole wheat pastry flour (60g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line a 12-cup muffin tin with paper liners or grease it well with butter.
  2. Brown the butter. Place the cubed butter in a small saucepan over medium heat. Stir occasionally with a rubber spatula as it melts. After about 3-4 minutes, the butter will start to foam and you’ll see tiny brown specks forming at the bottom. The moment it smells nutty and toasted—like hazelnuts—remove it from the heat immediately. Pour it into a heatproof bowl to stop the cooking. Let it cool for 5 minutes.
  3. Mix the wet ingredients. In a medium bowl, whisk together the browned butter, maple syrup, buttermilk, egg, and vanilla extract until smooth and slightly thickened.
  4. Combine the dry ingredients. In a large bowl, whisk together the cornmeal, whole wheat pastry flour, baking powder, baking soda, and salt. Make sure there are no lumps.
  5. Fold the batter together. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently, just until no streaks of flour remain. A few small lumps are fine.
  6. Fill the muffin cups. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake. Place the tin in the oven and bake for 14-17 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
  8. Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Don’t rush the brown butter; watch it closely once it starts foaming. Let the brown butter cool slightly before adding to the egg and buttermilk to avoid scrambling. Use room temperature ingredients for best texture. Don’t overmix the batter. Check for doneness early, starting at 14 minutes. For extra crispy tops, brush with melted butter after baking.

Nutrition

Keywords: cornbread muffins, maple brown butter, lighter cornbread, whole wheat cornbread, easy cornbread muffins

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