Mini Corn Muffins Sweetened with maple syrup

I’ve tried many corn muffin recipes in the past and this is by far my favorite. It’s a recipe from Bon appetit that I tweaked a little bit. I use yogurt instead of buttermilk and maple syrup instead of sugar. The result is a tender and flavorful muffin that if you’re like me, you will eat several in one sitting. They also make a great snack for toddlers!

Servings: makes about 28 mini muffins

Adapted by Tierney Larson

1 cup of all purpose flour

1 cup of yellow cornmeal

1 tbl of baking powder

1/4 tsp of kosher salt

5 tbl of unsalted butter melted, cooled slightly

1 large egg

1 cup of plain whole milk yogurt

3 tbl of maple syrup

Ok so…

Preheat your oven to 350F and spray a 24 cup mini muffin tray with nonstick spray.

In a large bowl, whisk together the flour, cornmeal, baking powder and salt.

In a medium bowl whisk together the egg, maple syrup, yogurt and egg.

Add the wet ingredients to the dry and stir with a spatula until all the dry ingredients are fully incorporated.

Using a 1 1/2 tbl scoop, or a spoon, fill the mini muffin cups to the top of the cup with the mixture. (you may have about 4-6 mini muffins worth of batter left to make after the first batch)

Bake for 8-10 minutes until a cake tester or toothpick comes out clean, (they won’t be very brown on top that’s ok!)

Let cool for a minute or two before transferring to a cooling rack.