Save Tender, golden muffin biscuits studded with sweet corn and infused with rich maple and a hint of bourbon are the ideal treat for breakfast or brunch. Their sweet-savory flavor and moist crumb make them a standout for any morning gathering.
I first made these Maple Bourbon Sweet Corn Biscuit Muffins for a weekend brunch, and they quickly became everyone's favorite. The balance of sweet corn and maple with a subtle bourbon warmth is unforgettable.
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)
- Large eggs: 2
- 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
- Prepare muffin tin:
- Preheat oven to 400°F (200°C). 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 bowl, whisk together milk, eggs, maple syrup, bourbon, melted butter, and vanilla until smooth.
- Combine and fold:
- Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix). Fold in the corn kernels.
- Fill and bake:
- Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 16 to 18 minutes, 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. Serve warm or at room temperature.
Pin it These muffins have become a family favorite, especially when served fresh from the oven with whipped maple butter. They're always the first to disappear at holiday breakfasts.
Notes & Variations
For a nonalcoholic version, substitute bourbon with extra milk and add maple extract if you have it. Try mixing in shredded cheddar or a touch of cayenne for a savory twist.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, a whisk, measuring cups and spoons, and a rubber spatula for easy preparation.
Nutritional Information
Each muffin contains about 230 calories, 8 g fat, 35 g carbohydrates, and 4 g protein.
Pin it Enjoy these muffin biscuits fresh or reheat gently for a comforting treat any time. Their sweet corn and maple flavor shine deliciously.
Frequently Asked Questions
- → Can I make these without bourbon?
Yes, simply replace bourbon with extra milk and a touch of maple extract to maintain flavor.
- → Which kind of corn is best?
Fresh, frozen, or canned corn can be used. Be sure canned corn is well drained for best results.
- → Can I add cheese or spices?
Try mixing in sharp cheddar or cayenne for a savory twist. Adjust add-ins to your preference.
- → How do I store leftovers?
Keep cooled muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- → Are these suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly, as no meat or fish products are included.
- → Do these contain common allergens?
They contain gluten (wheat), dairy, and eggs. Check all labels if you have allergies.