Glazed Maple–Whole Wheat Muffins

These two-grain, maple-sweetened breakfast treats were inspired by muffins baked by Friend of Milk Street Briana Holt at Tandem Bakery + Coffee in Portland, Maine. The smoky, caramel notes of pure maple syrup accentuate the nuttiness of whole-wheat flour, and a modest amount of cornmeal in the batter adds pleasing texture. Be sure to use fine cornmeal, not coarse stoneground, so the granules hydrate and soften properly. And for richest maple flavor, use the darkest syrup you can find. These muffins like to stick to the pan, so be sure to generously coat both the cups and the flat surface of the muffin pan and dust the cups with flour, even if your pan is nonstick. An easier alternative is to use baking spray such as Baker’s Joy or Pam for baking; these formulations include flour for simple one-step pan prep.