Cornmeal Buttermilk Muffins, MY Way! (Maple Sausage Cornmeal Buttermilk Muffins)
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 ounces bulk breakfast sausage
  • ¾ cup all purpose flour
  • ⅓ cup finely ground yellow cornmeal
  • 3 Tablespoons granulated maple sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon Kosher salt
  • ½ cup buttermilk, room temperature
  • 1 large egg, room temperature
  • 2 tablespoons grapeseed oil
  • 3 teaspoons pure maple syrup
  1. Brown the breakfast sausage, breaking it up into crumbles. Remove from heat and set aside.
  2. Preheat oven to 350 degrees Fahrenheit. Line 6 cups of a muffin tin with paper liners and set aside.
  3. In a medium bowl, combine the flour, cornmeal, maple sugar, baking powder, and salt. Whisk until well blended.
  4. In a small bowl, combine the buttermilk, egg, and grapeseed oil and mix with a table fork until well blended.
  5. Pour the liquid over the dry ingredients and add the sausage crumbles, folding until just incorporated.
  6. Using a large cookie scoop, portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full).
  7. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes.
  8. Move to a wire rack and let cool for 15 minutes.
  9. Remove the muffins from the pan and transfer to a wire rack.
  10. Poke some holes in the top of each muffin and pour a scant ½ teaspoon of maple syrup over the top of each muffin to infuse with its flavor.
  11. Store leftovers in an air-tight container in the refrigerator for up to 2 days. They can be warmed up again with a quick zapping in the microwave.
Recipe by Poet in the Pantry at