Gourmet Minutes - Maple Apple Breakfast Corn Muffins


Web Editor - Amanda Roberts


  • 1 1/2 cups of all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 each Granny Smith and Fuji apples. Peeled and small diced
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3/4 cup frozen corn (3 1/2 ounces), defrosted
  • 3/4 cup buttermilk
  • 1/4 cup maple syrup
  • 2 large eggs
  • 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
  • granulated sugar for topping


  1. Heat oven to 375 degrees. Spray muffin tin with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined, set aside.
  2. Place butter into a saute pan and melt until foamy on medium high heat. Add diced apples and cook until soft, stir in the 1/4 cup granulated sugar and continue to cook until golden brown and syrupy.
  3. Add brown sugar in food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  4. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add slightly cooled apple mixture and continue folding until dry ingredients are just moistened. Pour batter into prepared muffin tin. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 18-20 minutes. Serve warm with soft whipped butter and drizzled with maple syrup.