Spiced Cornbread Muffins with Maple Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist cornbread muffins infused with warm spices and served with a sweet maple butter that complements the subtle heat, ideal for a cozy holiday side. This American-inspired Thanksgiving recipe, ready in about 28 minutes, pairs yellow cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 12 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F and grease a 12-cup muffin tin. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cayenne pepper, and 1/2 teaspoon salt.
  2. Step 2: In a separate bowl, combine 1 cup milk, 1 large egg, and 4 tablespoons melted unsalted butter. Pour the wet ingredients into the dry and stir just until combined; do not overmix.
  3. Step 3: Divide the batter evenly among the muffin cups and bake for 15-18 minutes until golden brown and a toothpick inserted in the center comes out clean.
  4. Step 4: While the muffins bake, mix 2 tablespoons unsalted softened butter with 2 tablespoons pure maple syrup in a small bowl to make maple butter.
  5. Step 5: Remove muffins from the oven, let cool for 5 minutes, then serve warm topped with a generous spread of maple butter.

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