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Carrot Corn Muffins with Maple Butter

Carrot Corn Muffins with Maple Butter

Author Creative Culinary


  • 1 cup shredded raw carrots about 2 medium carrots
  • 1 cup yellow corn meal
  • ¾ cup milk
  • ½ cup maple syrup
  • 2 eggs slightly beaten
  • 2 tablespoons vegetable oil
  • 1 cup flour
  • 3 teaspoons baking powder
  • ¼ teaspoon cinnamon

For Maple Butter:

  • ¾ cup 1 1/2 sticks unsalted butter, room temperature
  • 6 tablespoons pure maple syrup


  • Preheat oven to 400 degrees and fill muffin tin with cupcake liners or spray with nonstick spray.
  • In a large bowl, combine carrots and cornmeal; add milk, syrup, eggs and oil to the carrot/cornmeal mixture.
  • In a separate bowl, combine flour, baking powder and cinnamon and blend the dry mixture into the carrot mixture.
  • Pour batter into muffin tin and bake for 18-20 minutes until a toothpick comes out clean.
  • Cool in pan on wire rack.

To Make Maple Butter:

  • Using electric mixer, beat butter in medium bowl until creamy. Gradually beat in maple syrup until well blended and smooth.
  • DO AHEAD Can be made 1 week ahead. Cover and refrigerate.