Fresh Corn Muffins with Maple Syrup



8 tablespoons unsalted butter (1 stick)

1 ear corn, kernels removed (about 1 cup)

1 tablespoon pure maple syrup

1 cup all-purpose flour

1 cup stone-ground yellow cornmeal

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1 1/4 cups whole milk maple yogurt (or use plain yogurt and add an extra tablespoon or two of syrup)

1 large egg

2 tablespoons sugar

1/4 teaspoon baking soda


1.  Preheat the oven to 375°F.  In a small saucepan, melt butter over medium-high heat and cook until golden with a nutty fragrance, about 5 minutes.  Be careful not to let it get too brown.  Add the corn and maple syrup and cook, stirring, until the corn is tender, about 3 minutes.  Remove from heat.

2.  In a large bowl, sift together the flour, cornmeal, baking powder, and salt.  In a separate bowl, which together the yogurt, egg, sugar, and baking soda.  Gently fold the wet ingredients into the dry ones until just combined.  Fold in the corn-butter mixture. 

3.  Spoon batter into a greased muffin pan, about two-thirds full into each well.  Bake for 15-20 minutes until muffins spring back when lightly pressed with a finger and are pale golden on top. This are great warm, and nearly as good cooled, and will last for days in stored airtight at room temperature. The maple flavor gets stronger the longer they sit.

Courtesy of:

Dori Ross