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Maple Buttery Corn Muffins

  • Yield: 12 muffins


  • 1 1/4 cups all-purpose flour
  • 1/2 cup 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 maple syrup
  • 1/4 cup light brown sugar
  • 3 tablespoons melted unsalted butter
  • 7 tablespoons unsalted butter, softened
  • 2 tablespoons maple syrup


  • Make sure the oven rack is in the center position and preheat the oven to 350?F.
  • Line a 12-cup muffin tin with 12 paper muffin-tin liners.
  • Place the flour, cornmeal, baking powder, baking soda, and salt in a medium mixing bowl and stir to combine.
  • In a large mixing bowl, combine the eggs, milk, sour cream, maple syrup, sugar, and melted butter, and whisk until smooth.
  • Add the dry ingredients to the egg mixture and whisk just until incorporated, being careful not to overmix.
  • Divide the batter evenly among the muffin cups.
  • Bake in the oven until golden brown, about 18 to 20 minutes.
  • Using oven mitts or pot holders, remove the muffins from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack. Serve warm with maple butter.
  • MAPLE BUTTER:: In a small mixing bowl, combine the butter and syrup, using a small whisk or fork.
  • Serve with the corn muffins or wrap tightly with plastic wrap and keep refrigerated for up to 2 weeks.
  • Yield: 1/2 cup

Recipe Details