Maple cornbread muffins are sweet, light, and fluffy. They are easy to make and are so addicting. In 25-35 minutes, you will have the perfect sweet, fluffy, and delicious breakfast, snack, or side dish.
What’s The Difference Between Cornbread And Cornbread Muffins
Even though cornbread and cornbread muffins contain cornmeal, they are not the same. Cornbread is a quick bread, and it is usually baked in a cast-iron skillet. Additionally, cornbread does not always contain sugar.
In contrast, cornbread muffins are baked in muffin pans. They contain a lot of sugar and have a cake-like texture.
Why Are My Cornbread Muffins Dry
Your cornbread muffins may be dry because you baked them too long. Always bake muffins for the recommended amount of time or until a skewer inserted into a muffin comes out clean.
Another reason your cornbread muffins may be dry is that your oven may need to be calibrated. There may be hot or cold spots in your oven, causing the cornbread muffins to bake unevenly, resulting in dry muffins.
If you have calibrated your oven or baked the cornbread muffins for the recommended time and they are still dry, try these tips:
- Add an extra egg and 1 tablespoon of maple syrup. These ingredients will add more moisture to the cornbread muffins decreasing the chances they will dry out.
- Alternatively, replace 1/4 of the wet liquid ingredients with creamed corn. The soupy consistency of creamed corn adds moisture to the muffins. Plus, there will be kernels of corn in every bite.
Tips For Making Cornbread Muffins
- Use cornmeal, not corn flour or masa harina. Corn flour and masa harina have a powdery texture. Cornmeal gives the muffins a grainy texture.
- Use finely ground yellow cornmeal to make the cornbread muffins. The muffins should have the perfect balance of graininess and softness. The muffins will have an overly grainy texture if you use coarse cornmeal.
- Use plain cornmeal to make these muffins. Do not use cornmeal mix. Cornmeal mix already has flour and leavening agents mixed into it. If you use cornmeal, there would be too much flour and leavening agents in the cornbread muffin recipe. Not only are the cornbread muffins likely to rise too much, but they will probably have a dry, crumbly texture.
- Let the cornbread muffin batter rest for 5-10 minutes. The batter will seem very loose when you first mix it. However, letting the cornbread muffin batter rest gives the oat flour time to absorb some of the moisture in the batter.
Should You Refrigerate Cornbread Muffins
Technically, you can refrigerate cornbread muffins. However, I do not recommend it. Refrigerating cornbread muffins will change their texture and flavor.
It’s better to store them at room temperature. Place the cornbread muffins into an airtight container and store them on your countertop for 2-3 days.
How To Freeze Cornbread Muffins
Cornbread muffins taste better when they are served the same day they are baked. But you can freeze them and pull them out when craving cornbread muffins.
To freeze the cornbread muffins, place them into an airtight freezer-safe container and place them in the freezer.
Alternatively, you can wrap the cornbread muffins individually with plastic wrap and then place them into a freezer-safe bag. Once you place the cornbread muffins in the freezer, they will last for 3 months.
How To Reheat Cornbread Muffins
If you are reheating frozen cornbread muffins, remove them from the freezer. Let them thaw on the countertop for 3-4 hours.
You can reheat the muffins in a microwave at 50% powder for 30-45 seconds until they are hot. However, do not overheat the cornbread muffins, or they will become hard and dry.
Alternatively, you can also reheat the cornbread muffins in the oven. Wrap the cornbread muffins in aluminum foil. Place the cornbread muffins in a 350°F oven and heat them for 5-10 minutes until they are hot.
More Muffin Recipes:
Blueberry Butter Crumb Muffins
Keto Blueberry Muffins
Breakfast Egg White Muffins
Maple Cornbread Muffins (Gluten-Free)Course: Breakfast, Snacks, SidesCuisine: Gluten-FreeDifficulty: Easy
Maple cornbread muffins are delicious. They are gluten-free, light, fluffy, and filled with sweet maple flavor. These cornbread muffins will not disappoint, so grab the ingredients you need to make these sweet cornbread muffins and start baking!
1 cup cornmeal
1/2 cup cassava flour
1/2 cup oat flour
1/4 teaspoon salt
1/2 arrowroot starch
3 teaspoons baking powder
2 large eggs
3/4 cup maple syrup
1/2 cup butter, melted
1 cup evaporated milk
- Program the oven to 350°F, then spray silicone muffin liners with non-stick cooking spray.
- Whisk the cornmeal, cassava flour, oat flour, salt, arrowroot starch, and baking powder in a large bowl until combined.
- Add the eggs, maple syrup, butter, and evaporated milk to the dry ingredients and whisk until combined.
- Scoop the cornbread into the silicone liners, filling each liner 3/4 of the way full.
- Bake the cornbread muffins for 25-30 minutes until a toothpick inserted into a cornbread muffin comes out clean.
- Let the cornbread muffins sit in the liners for 5 minutes. Remove the cornbread muffins from the liners and place them on a wire rack.
- Serve and enjoy!
12 servings per container
- Amount Per ServingCalories152
- % Daily Value *
- Total Fat
- Saturated Fat 5.7g 29%
- Cholesterol 52mg 18%
- Sodium 151mg 7%
- Potassium 23mg 1%
- Total Carbohydrate
- Dietary Fiber 0.5g 2%
- Sugars 0.3g
- Protein 2.3g 5%
- Calcium 17%
- Iron 1%
- Vitamin D 3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.