Directions
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Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners; set aside.
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Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl until combined. Whisk together eggs, milk, sour cream, brown sugar, butter, and 1/2 cup of the maple syrup in a large bowl until smooth. Add flour mixture to egg mixture; whisk just until incorporated, being careful not to overmix. Divide batter evenly among prepared muffin liners.
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Bake in preheated oven until golden brown, 18 to 20 minutes. Remove from oven. Let cool in muffin tray 5 minutes.
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While muffins bake, whisk together softened butter and remaining 2 tablespoons maple syrup in a small bowl until smooth. Set aside until ready to use. (Bowl of maple butter may be wrapped tightly with plastic wrap and stored in refrigerator up to 2 weeks.) Serve muffins warm with maple butter.By
