# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup yellow cornmeal
03 - 1/4 cup granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 cup whole milk
08 - 2 large eggs
09 - 1/3 cup pure maple syrup
10 - 1/4 cup bourbon
11 - 1/2 cup unsalted butter, melted and cooled
12 - 1 teaspoon pure vanilla extract
→ Add-ins
13 - 1 cup sweet corn kernels, fresh, frozen, or drained canned
# How to Make It:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease each cavity thoroughly.
02 - In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and sea salt until evenly combined.
03 - In a separate medium bowl, whisk whole milk, eggs, maple syrup, bourbon, melted butter, and vanilla extract until smooth and fully blended.
04 - Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to ensure tender muffins.
05 - Fold sweet corn kernels into the batter, distributing evenly.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes or until tops are golden and a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
