Molasses-Buttermilk Cornbread Muffins with a Salty Maple GlazeKITCHENAID
If the beginning premise is to make cornbread muffins, and then you get excited about adding spices, and then molasses, and then browned butter, you arrive at a supremely satisfying cornbread muffin that delivers a “wow” factor beyond expectation. These are the muffins you want to bake. We added a salty maple glaze, because, why not–it is simple to stir together, we saved a couple of tablespoons of brown butter to whisk in, and who doesn’t love maple syrup. Made on the day they are baked, these muffins are amazing, but even served the next day, these muffins hold up moist, with a tender crumb, and utterly irresistible…
- Position an oven rack in the center of the oven and preheat the oven to 350ºF/180ºC/gas 4. Generously coat 9 of the muffin cups with baking spray. Line 9 of the muffin cups with paper baking cup liners. Set aside.
- In a small saucepan over medium-low heat, melt the butter. Cook, swirling the pan frequently, until the butter darkens to a nutty brown and the solids drop to the bottom of the pan, about 3 to 5 minutes. Remove from the heat. Measure out 2 tablespoons of the butter and set aside for the Salty Maple Glaze. Measure 6 tablespoons of the butter and place in a medium bowl, along with the buttermilk, sour cream, egg, egg yolk, and vanilla. Whisk to combine. Set aside.
- Attach the KitchenAid® Sifter + Scale Attachment to your KitchenAid® Stand Mixer fitted with the flat beater. Weigh the flour, cornmeal, sugar, baking soda, salt, and spices in the ingredient hopper, taring the scale between ingredients. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl.
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|Calories300Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.