Tender muffins packed with maple, bourbon, and sweet corn—delicious for morning meals or warm gatherings.
# 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
# How to Make It:
01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease each compartment thoroughly.
02 - In a large mixing bowl, whisk together all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and fine sea salt until evenly blended.
03 - In a medium bowl, whisk whole milk, eggs, pure maple syrup, bourbon, melted unsalted butter, and vanilla extract until the mixture is homogeneous and smooth.
04 - Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until just combined; avoid overmixing to maintain tenderness.
05 - Delicately fold in the sweet corn kernels, ensuring even distribution throughout the batter.
06 - Divide the batter evenly between the muffin cups, filling each approximately three-quarters full for optimal rise.
07 - Bake in the preheated oven for 16 to 18 minutes, until the tops are golden and a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving. Enjoy warm or at room temperature.
