Corn Muffins with a Twist

Corn Muffins with a Twist


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 1 large egg
  • 1 cup milk
  • 4 tablespoons unsalted butter melted
  • ½ cup corn nuts coarsely chopped
  • 1/4 cup maple syrup for drizzling


  • Preheat oven to 425 degrees Fahrenheit.
  • Spray 12 muffin cups with non-stick cooking spray. Set aside.
  • In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
  • In another mixing bowl, whisk together egg, milk, and butter.
  • Pour wet ingredients into dry ingredients and blend until just combined. Do not over mix.
  • Pour batter into muffin cups, filling each no more than ¾ full. Sprinkle each muffin with some corn nuts.
  • Bake muffins for about 14-15 minutes, or until nice and brown.
  • After cooling for 5 minutes, remove muffins and place on a large plate.
  • Drizzle each muffin with maple syrup.


Makes about 12 muffins