Emeril's Maple-Butter Corn Muffins

Let your kids help make this easy recipe.

Emeril’s Maple-Butter Corn Muffins
Photo: FOOD PHOTOGRAPH: ANTONIS ACHILLEOS; FOOD STYLING: EMILY NABORS HALL; PROP STYLING: CHRISTINA BROCKMAN
Active Time:
20 mins
Total Time:
45 mins
Servings:
12
Yield:
12 muffins

You’re probably familiar with Emeril Lagasse. From TV to restaurants, the New Orleans transplant and chef has been a staple in our living rooms and kitchens for decades.

This recipe for his simple and savory corn muffins will get not just you, but your kids in the kitchen. It comes from Emeril’s Culinary Garden and Teaching Kitchen, a program consisting of six teaching kitchens and edible schoolyards his foundation funds across the country that give kids access to fresh food and the opportunity to learn about how it is grown.

As the program expanded, Emeril and his team wanted to find a way to engage parents as well. They began inviting families to harvest produce from the garden as long as the parents involved their children in preparing it.

Inspired by bringing families together in the kitchen, this recipe is an easy but engaging way to teach kids about baking. These muffins come together in two simple steps: Combine the wet ingredients in one bowl and the dry ingredients in another, then combine the two together. All there is left to do is bake. Oh, and make the delicious maple butter for serving with the warm muffins. That tiny bit of sweetness in the butter helps bring out the natural sweetness of the cornmeal in the batter. Plus, what kid has ever turned down something sweet?

Ingredients

  • 1 ¼ cups all-purpose flour

  • ½ cup fine yellow cornmeal

  • 2 tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. kosher salt

  • 2 large eggs

  • ½ cup whole milk

  • ½ cup sour cream

  • ¼ cup light brown sugar 

  • 3 Tbsp. melted unsalted butter, plus 7 Tbsp. softened unsalted butter, divided

  • ½ cup, plus 2 Tbsp. pure maple syrup, divided

Directions

  1. Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners; set aside.

  2. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl until combined. Whisk together eggs, milk, sour cream, brown sugar, butter, and 1/2 cup of the maple syrup in a large bowl until smooth. Add flour mixture to egg mixture; whisk just until incorporated, being careful not to overmix. Divide batter evenly among prepared muffin liners.

  3. Bake in preheated oven until golden brown, 18 to 20 minutes. Remove from oven. Let cool in muffin tray 5 minutes.

  4. While muffins bake, whisk together softened butter and remaining 2 tablespoons maple syrup in a small bowl until smooth. Set aside until ready to use. (Bowl of maple butter may be wrapped tightly with plastic wrap and stored in refrigerator up to 2 weeks.) Serve muffins warm with maple butter.

Related Articles