Save Tender, golden muffin-biscuits studded with sweet corn and infused with rich maple and a hint of bourbon are perfect for breakfast or brunch.
I first baked these muffins on a weekend morning to surprise my family, and the aroma of maple and corn brought everyone into the kitchen before they even finished their coffee.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Yellow cornmeal: 1 cup (150 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Fine sea salt: 1/2 teaspoon
- Whole milk: 1 cup (240 ml)
- Eggs: 2 large
- Pure maple syrup: 1/3 cup (80 ml)
- Bourbon: 1/4 cup (60 ml)
- Unsalted butter: 1/2 cup (115 g), melted and cooled
- Pure vanilla extract: 1 teaspoon
- Sweet corn kernels: 1 cup (170 g), fresh, frozen, or canned and drained
Instructions
- Prep muffin tin:
- Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate medium bowl, whisk together milk, eggs, maple syrup, bourbon, melted butter, and vanilla until smooth.
- Combine batter:
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Add corn:
- Fold in the corn kernels.
- Fill muffin cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 16–18 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
- Cool and serve:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Pin it Every time I take these muffins out of the oven, my kids gather around the counter to sneak a warm bite before breakfast is officially served.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula
Allergen Information
Contains gluten (wheat), dairy (milk, butter), and eggs. If using canned corn, check for added ingredients and allergens. Always double-check all labels if you have allergies.
Nutritional Information
Per muffin: 230 calories, 8 g total fat, 35 g carbohydrates, 4 g protein
Pin it Enjoy these maple bourbon sweet corn biscuit muffins as a unique addition to your brunch spread or paired with your favorite bowl of chili.
Frequently Asked Questions
- → Can I leave out the bourbon?
Yes, simply omit bourbon and add a little extra milk and maple extract to retain flavor without alcohol.
- → What type of corn works best?
Fresh, frozen, or canned corn kernels all work well. Be sure to drain canned corn thoroughly before adding.
- → How do I keep muffins tender?
Avoid overmixing the batter. Stir just until combined and bake promptly for soft, moist muffins.
- → Can I make these savory?
Add shredded sharp cheddar or a pinch of cayenne for a savory twist to the sweet muffins.
- → Are these muffins vegetarian?
Yes, this version uses eggs, dairy, and no meat, making it suitable for a vegetarian diet.
- → How should muffins be served?
Serve warm or at room temperature, with whipped maple butter or alongside chili for a hearty option.